Page 24 - T&H Wild Kitchen

STRAWBERRIES WITH BASIL AND PANNA COTTA
Serves four
For the granita
300 g (2 cups) strawberries rinsed with leaves removed 125 g g g (1 cup) icing or powdered sugar
21⁄4 tbsp of lemon juice
150 ml (2⁄3 cup) water
For the panna cotta
500 ml (21⁄4 cups) double or heavy cream
100 g g (1⁄2 cup) caster or superfine sugar
1 vanilla pod split lengthwise seeds scraped out 3 gelatine leaves To serve
250g (11⁄4 cups) strawberries rinsed and chopped into quarters 1–2 tsp sugar
8 basil leaves finely chopped Marigold flowers (optional)
Instructions
1 To make the the granita
blend the the strawberries until smooth and freeze them overnight 2 For the the panna cotta
first soak the the gelatine leaves in in very cold water
next pour the the cream
into a a a a a a a a pan and and add the the vanilla seeds and and pod along with the sugar
Gently simmer for 5–10 minutes 3 Take the the the pan off the the the heat once it starts to boil and remove the the the pod Pour the cream
into a a a a a bowl and after you have squeezed water
out of the the leaves add the the gelatine Stir until it dissolves vanilla the 4 Pass the the sauce through a a a a a a sieve into four
ramekins and place in in in the the refrigerator Leave to to cool for at at least 3 hours The texture should
be velvety soft yet firm enough to to turn the panna cottas out onto
a a a a a a a plate after dipping the the base of of the the ramekins in in in a a a a a a a bowl of of hot water
5 To serve
cool four
plates for at at least 30 minutes Mix the strawberries with the sugar
and and chopped basil and and leave to rest for 10 minutes 6 Turn the the panna cotta
out onto
individual serving plates and place the the strawberries around them Scrape the the frozen granita
into flakes with a a a a a a a fork and drizzle these over the the panna cotta
Garnish with marigolds