Devonshire clotted cream panna cotta with poached strawberries

Test yourself with Rhodes Mezzanine of Grosvenor House’ top chef’s Devonshire clotted cream panna cotta with poached strawberries recipe Discuss this article

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Devonshire clotted cream panna cotta with poached strawberries

100ml milk
100ml whipping cream
188g clotted cream
38g castor sugar
1 leaf gelatin, soaked in cold water
Strawberries, picked and washed and hulled
Strawberry coulis

Method
• Bring the milk to the boil along with the sugar, stirring to dissolve the sugar. Whisk the soaked gelatin leaf into the milk before stirring it into the whipping cream.

• Leave aside to cool to room temperature.

• Whisk in the clotted cream until smooth.

• Pass to remove any bits of set butter.

• Divide the mixture between the ramekins. Refrigerate to set.

• Bring the strawberry coulis to the boil and pour onto the prepared strawberries in a tray, cling film immediately and leave to completely cool at room temperature.

• When cool, drain off the coulis and re-boil reducing until thick enough to coat.

• Plate the pannacotta and strawberries and spoon the sauce over the berries.
Recipe courtesy of Rhodes Mezzazine, Grosvenor House & Chef Gary Rhodes