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Recipe

Strawberry cream cups

On a warm summer’s evening in Canterbury, Sarah Bowman treats the family to a delightful, casual desert of strawberry cream cups

Nov 30, 2013 1:00pm
  • 30 mins cooking
  • Serves 8
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Ingredients

Strawberry Jelly
  • 3 sheets gold-grade gelatine
  • 500 gram strawberries, hulled
  • 1汤匙糖
Panna Cotta
  • 2 cup milk
  • 1 1/2 cup cream
  • 1/2 cup sugar
  • 1 vanilla pod, split lengthways
  • 2 sheets gold-grade gelatine
To Serve
  • 2.5 punnet strawberries, hulled
  • 2 tablespoon icing sugar

Method

  • 1
    Place gelatine sheets in a bowl of cold water and leave to soften for 5 minutes. Drain and squeeze out the excess water.
  • 2
    Whiz strawberries and sugar until puréed. Remove 1 cup of the mixture and warm it gently in the microwave, then stir in the gelatine and mix until dissolved. Cool then mix into the remaining strawberry purée.
  • 3
    Pour mixture into eight glasses and chill for 2 hours or until set.
  • 4
    For the panna cotta, bring the milk, cream, sugar and vanilla pod (including seeds) to the boil and stir until sugar dissolves. Turn off heat and allow mixture to cool slightly. Remove vanilla pod.
  • 5
    Place the gelatine sheets in a bowl of cold water and leave to soften for 5 minutes. Drain and squeeze out the excess water then stir into the warm cream mixture until dissolved. Cool.
  • 6
    Pour over the set strawberry jellies and refrigerate for 2 hours, or overnight, to set.
  • 7
    To serve, halve the strawberries and toss in icing sugar until the sugar dissolves and forms a shiny coating. Top each glass with the sugared strawberries and serve at once.

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