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

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

• 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

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