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  • prep2 hours
  • cook1 day
  • serves6

Ingredients

For the panna cotta:

  • 5 gelatine leaves
  • 2 punnets (500g)
  • strawberries, tops removed
  • ½ cup (125ml) full cream milk
  • ⅓ cup (75g) caster sugar
  • 1 teaspoon vanilla extract
  • 1½ cups (375ml) thickened cream

For the walnut shortbread crumb:

  • 125g unsalted butter, softened
  • ¼ cup (55g) caster sugar
  • 1 cup (150g) plain flour, sifted
  • ¼ cup (50g) rice flour, sifted
  • ½ cup (50g) walnuts

For the macerated strawberries:

  • 1 punnet (250g) strawberries, tops removed and cut into cubes
  • ½ cup (60g) icing sugar
  • ½ teaspoon lemon juice
  • 1 tablespoon raspberry liquor

To serve:

  • small/micro mint leaves

Method

 

 

 

To make the panna cotta:

  1. Grease 6 dariole moulds or ramekins with butter or oil spray.
  2. Soak the gelatine leaves in a bowl of cold water for 5–10 minutes or until soft.
  3. While the gelatine leaves are soaking, place the strawberries in the bowl of a food processor, and blitz until the mixture is very smooth.
  4. Then, carefully pour it into a fine sieve and push the puree through, to capture any final seeds or lumps. Discard the seeds and lumps, but transfer the strawberry puree to a saucepan. Add the milk and caster sugar, and cook over medium–low heat for 2 minutes or until the mixture reaches 60°C.
  5. Remove the gelatine leaves from the bowl and squeeze out any excess water. Put ice cubes into a large bowl next to the stove and sit a medium bowl over the ice.
  6. Remove the pan of strawberry mixture from the heat and quickly stir in the drained gelatine leaves. While stirring constantly, add the vanilla and cream, then transfer the mixture to the bowl set over ice. Stir frequently for 10 minutes or until the mixture cools to 15–20°C (if you don’t have a thermometer, just cool it to room temperature).
  7. Divide the mixture evenly among the 6 greased ramekins, and refrigerate for at least 6 hours or ideally overnight.

 

To make the walnut shortbread crumb:

  1. Preheat the oven to 160°C. Line a 20–30-centimetre baking tray with baking paper.
  2. Lightly flour a clean, dry surface, then transfer your dough, and knead gently until smooth.
  3. Sprinkle plain flour on a clean, dry surface, then transfer your dough, and knead gently until smooth.
  4. Push the dough onto your baking tray, using a spoon to spread it evenly, and press down into the corners to ensure the whole tray is covered, then bake for 40 minutes or until lightly golden.
  5. Remove the shortbread crumb from the oven and allow it to cool completely.
  6. When it is cool, add the shortbread in batches to the bowl of a food processor and pulse until a coarse crumb forms. Set aside while you make the macerated strawberries.

 

For the macerated strawberries:

  1. Combine all ingredients together and allow to sit for at least half an hour.

 

To serve:

  1. Remove the panna cotta from the fridge. Carefully tip out a panna cotta onto the centre of each serving plate, then drizzle the macerated strawberries around it and spoon on the shortbread crumb.
  2. Garnish with mint leaves.