Entertainer’s Chai Panna Cotta with Honey Pistachio Puff and Macerated Strawberries
Begin this recipe 1 day ahead
SERVES 6–8 PREP 20 mins, plus chilling COOKING 40 mins
2½ cups (625 ml) sheep milk
1½ tbsp powdered gelatine
3 cups (375 ml) sheep cream,
plus extra ¼ cup to serve
½ cup (110 g) caster sugar,
plus ¼ cup extra
2 tbsp chai powder or extract
2 punnets strawberries, washed
finely grated zest of 1 lemon
HONEY PISTACHIO PUFF
2 sheets all butter puff pastry
2 tbsp runny honey, warmed
2 tbsp finely chopped pistachios
Place ½ cup (125 ml) of milk in a microwave-safe bowl and sprinkle over gelatine. Stand for 5 minutes to soften. Mix to combine then microwave mixture for 30 seconds or until gelatine has dissolved.
Place cream, sugar, chai powder and remaining 2 cups (500 ml) milk in large saucepan. Bring to a gentle boil, then reduce to a simmer. Add gelatine mixture, stir to combine and cook, stirring constantly, for a further 2–3 minutes to heat through. Remove from heat and stand to cool for 1 hour. Strain through a fine sieve into a 1.5 L (6 cup) serving dish and cover directly with plastic wrap. Then chill for at least 4 hours to set.
Meanwhile, toss strawberries in zest and extra sugar. Stand at room temperature overnight to macerate.
For the honey pistachio puff, preheat oven to 200°C, grease and line a large baking tray with baking paper. Add pastry in a single layer and brush with half the honey. Cover with a piece of baking paper and place another baking tray on top to weigh down and keep flat while baking. Bake for 30 minutes or until pastry is cooked through. Remove tray and paper and brush with remaining honey. Return to the oven for 5 minutes or until golden and glossy. Remove and scatter with pistachios while hot. Stand to cool and crisp. To serve, spoon extra cream over panna cotta and top with some of the strawberries. Serve with puff and remaining strawberries alongside as it’s scooped into bowls.