450ml double cream
400ml whole milk
20g pack tarragon
4 sheets leaf gelatine
vegetable or sunflower oil, for the moulds
100g golden caster sugar
450g strawberries, roughly chopped
25g icing sugar, plus a little extra to taste (optional)
Put the cream, milk and four good tarragon sprigs in a pan and slowly bring to the boil, about 10 mins. Set aside to cool. Mash the tarragon into the cream every now and then.
Meanwhile, soak the gelatine in a bowl of cold water until completely soft. Lightly oil six 150ml pudding moulds.
Stir the caster sugar into the pan. Bring the cream back to a simmer, then pass it through a sieve into a jug. Squeeze out as much water as possible from the gelatine, then stir it into the hot liquid until dissolved. Divide the mixture between the moulds, cool for 30 mins at room temperature, then cover and chill in the fridge for 6 hrs or overnight.
Blend half the strawberries with the icing sugar in a food processor until smooth. Pass through a sieve, taste for sweetness, then toss the rest of the berries into the sauce. When ready to serve, dip the panna cotta moulds in hot water for a few seconds before turning onto plates. Add a little chopped tarragon to the sauce, then spoon around the panna cottas. Garnish each panna cotta with a tarragon sprig, if you like.
PER PANNA COTTA
515 kcals • fat 42g • saturates 26g • carbs 29g • sugars 29g • fibre 1g • protein 5g • salt 0.1g