Pannacotta Con Salsa Di Fragole

Ingredients for the Sauce:

  • 3 cups of strawberries washed and hulled
  • ¼ cup of sugar

For the custard:

  • 2 ¼ cups of light cream
  • ¼ cup of sugar
  • 1 tsp vanilla extract
  • 2 level tsp unflavoured powdered gelatin

First make the sauce: Puree the strawberries and sugar in a blender and pass them through a fine metal strainer.

To make the Custard, in a saucepan heat the cream with the sugar and the vanilla for app 15 mins. Sprinkle the gelatin on to a small amount of cold water to soften it then add to the mixture in the saucepan and stir well. Pour the mixture into four cups and refrigerate for at least 4 hours.

Turn the custards out onto individual plates and serve with the strawberry sauce.

There are many variations to this recipe, cinnamon can be used instead of vanilla and the sauce can be any fruit you like or a caramel sauce but the strawberry one is my favourite.

Recently I had this served with hot maraschino cherries and kirsch – Wonderful !