For the pannacotta:
400ml cream
1 vanilla pod
70g sugar
3 sheets of gelatin
200ml full-fat milk
For the strawberries:
180g strawberries + extra to serve
1 ½ tbsp icing sugar
3 ½ tbsp Amaretto
Makes 4-5 – Overnight setting
For the pannacotta: Put the cream in a saucepan. Cut open the vanilla pod and scrape out the seeds. Add the seeds and pod to the pan with the sugar.
Put over a medium heat and bring to a simmer while stirring. As soon as the liquid simmers, remove from the heat.
Meanwhile, soak the gelatin sheets in cold water for 5 minutes. Drain and squeeze out any excess liquid.
Remove the vanilla pod from the cream.*
Add the soaked gelatin to the cream, and stir until the gelatin has dissolved.
Pour the cream into a jug and add the cold milk and stir. Pour the cream mix into 4 or 5 verrines (depending on the size), leaving a little space at the top for the strawberry coulis. Cover with cling film and refrigerate overnight to set.
For the strawberry coulis:
Cut off the green tops from 180g of strawberries, then put in a blender with the icing sugar and Amaretto. Blend until smooth.
Pour the coulis over the set pannacottas.
Cut a few extra strawberries into quarters and decorate the pannacottas with them before serving.
*Don’t throw away the pod! Rinse it with some water and dry overnight on a teatowel. The next day, stick it in a jar of sugar and leave to infuse for a few weeks to make your own vanilla sugar.
