Prepared by Quinton Fortune

Ingredients

Method

1. Split the vanilla pod in half, and with your knife scrape the pod to remove the seeds.
2. Pour the milk and cream in a deep pot/pan, add sugar, vanilla seeds, and pod.
3. Bring to a boil, in the meantime soak gelatine leaves in iced water till soft.
4. Pass milk and cream mix through a sieve and add gelatine leaves and mix well with a whisk, leave to cool.
5. Half the strawberries, on a gentle heat melt the butter and add strawberries with sugar and cook for 10 minutes.
6. Pour the Panna cotta in a smart glass and leave the set for 3 hours or overnight.
7. Finally finish by topping with strawberry coulis.

Recipe Credit

• Chef: Edward Diacono
• Restaurant: Rubino
• Click here for more information.