NORFOLK ‘STRAWBERRIES & CREAM’
We serve this dish of set vanilla cream pannacotta and strawberry jelly alongside zesty lime sorbet and brown sugar meringue. (Serves 4) 7 gelatine leaves 240ml double cream 60ml whole milk 40g caster sugar 1 vanilla bean, seeds and scraped pod 200g caster sugar 500g strawberries, dehulled and chopped
Soak two of the gelatine leaves in cold water. Dissolve the next four ingredients together in a heavy pan and bring to a simmer, remove and whisk in the strained gelatine. Sieve and pour into clingfilmed moulds. Chill in the fridge for at least six hours.
Soak the remaining gelatine leaves in cold water. Simmer the caster sugar and strawberries with 600ml of water in a heavy pan while stirring, then turn heat to low for 10 minutes. Remove and infuse for a further 10 minutes, straining through a sieve without mashing and leave to drain for five minutes. Stir in the gelatine, sieve into a jug and pour into a clingfilmed plastic tray. Leave to set for a minimum of 12 hours. Cut into cubes and serve with the turned-out creams.