Strawberries and cream. A match made in dessert heaven. With summer and Christmas entertaining in full swing, here’s a festive looking dessert to prepare ahead, that’s easily assembled when ready to serve. The panna cotta is infused with vanilla and set in pretty glassware to serve at table. The strawberries are macerated in a verjuice sugar syrup with an added splash of rosewater, if you like.

As a side note, strawberries are now in abundance and at tasting amazing, so why not make a larger batch of the syrup mix to serve over Tuerong Farm pancakes, or simply, icecream?

makes 6 x 200ml glasses (or 8 x 180ml glasses)

5 gelatine sheets (sheet size 11 x 7.5cm) ( *see note)

750ml (3 cups) cream (thickened)

110g ( ½ cup) castor sugar

1 vanilla bean, split in half lengthways

2 x 5cm strips of lemon peel, white pith removed

Strawberry syrup:

½ cup castor sugar

80ml (⅓ cup) Moorooduc Estate verjus

1 vanilla bean, spilt in half lengthways

250g strawberries, hulled, halved or quartered depending on size

Added flavour options:

1 teaspoon rose water, or

1 teaspoon orange blossom water, or

1 sprig mint

Have ready six 200ml glasses for serving the panna cotta sitting on a tray. Make room in the fridge for the tray and height of glasses.

Soak the gelatin sheets in a bowl of cold water for 5 minutes until softened (careful not too over soak as gelatin will sheet will break up). 

Meanwhile, place cream, sugar, vanilla bean and lemon zest in a medium saucepan over a medium heat, stirring to dissolve sugar and bring to scalding point (just under the boil). Immediately remove from the heat. Gently squeeze the softened gelatin to remove excess water, add to the cream mixture and stir to until the gelatin has dissolved.  Strain through a sieve into a jug, discarding the lemon peel and reserving vanilla bean for later use. Scrape any vanilla seeds trapped in the sieve into the cream mixture.

Pour the cream mixture into glasses. Refrigerate for six hours, or overnight, to set.

To make the strawberry syrup, place strawberries in a glass or ceramic bowl. Combine the sugar, verjuice and vanilla bean in a small saucepan over a medium heat for 3 minutes, or until it comes to a simmer, stirring to dissolve sugar. Remove from the heat, then pour over the strawberries. Add your choice of flavour, rosewater, orange blossom water or mint sprigs. Gently stir to just combine. Set aside to come to room temperature. Cover and refrigerate until needed. 

To serve, divide the strawberries between each glass and pour a 5mm layer of syrup over the set panna cotta.

*Note: Gelatin sheets are easy to use and readily available from supermarkets. Look out for the Mckenzie or Gelita brands. Each sheet size is 11 x 7.5cm. This recipe is based on this size sheet. However, gelatin sheets used in commercial kitchens (or the keen home cook) come in different strengths (grades) and measure 22 x 7cm.  Use 2 gold strength gelatin sheets for the recipe, in this case.

Tip: Rinse the used vanilla bean under tap to remove any cream. Leave out to air dry. Store the used bean in a container of castor sugar The sugar will be infused with the aroma of vanilla. Win, win.

Recipe by Fiona Hammond, December 2021