I recently came across a wonderful strawberry feature in the September issue of Delicious Australia that a fellow foodie brought back from a recent trip. I immediately wanted to make this recipe for Panna Cotta with Gin Roasted Strawberries.
And with summer in full swing and the holiday season just around the corner, I thought it would be a great dessert to share on here. Easy to make but impressive, absolutely delicious and fit for any festive table. And since time is always an issue this is a dessert that is even better the day after it has been made. In fact, I recommend that you make the Gin Roasted Strawberries the day before as the flavour improves beautifully.
I changed the panna cotta part of the recipe and used the same recipe as I did for the Buttermilk & Lime Panna Cotta I made a few weeks back. I love the tanginess the buttermilk brings while still keeping the dessert super creamy and smooth. For this recipe, I added loads of lemon zest to further perk up the tang factor.
The Gin Roasted Strawberries are so good and I increased the number of strawberries as I don’t think you can have enough it. Roasting the strawberries intensifies the tart flavour of the strawberries and the addition of the honey makes for a syrupy sauce. You will have some of the sauce left over but that is not a problem. As mentioned the flavour improves and it is even better the next day so you can use the Gin Roasted Strawberries to spoon over ice cream or to drizzle over a cheesecake or a good old fridge tart.
So you could easily skip the Panna Cotta part and just make the Gin Roasted Strawberries and use it as a dessert on its own. There are so many gins around these days so use your favourite brand and favourite infusion. I used a fynbos infused gin for its floral notes.
- 6 gelatine leaves
- 80ml water
- 200g white sugar
- grated zest of 1 large lemon
- scraped seeds from a vanilla pod
- 250ml cream
- 1 tsp sea salt
- 375ml buttermilk
- 375ml milk
- 800g strawberries, hulled
- 3 tbsp honey
- 60ml gin
- A sprinkle of sea salt
- Place the gelatine leaves in the water and leave for 5 – 10 minutes to soften (or follow instructions on packet)
- Place the sugar and lemon zest in a food processor and pulse until the sugar looks wet and turns a pale yellow
- Place the lemon sugar, vanilla, cream and salt in a pot and stir over a medium heat until the sugar has dissolved
- Bring the cream to the boil and remove from the heat
- Squeeze the water from the gelatine leaves and add the softened leaves to the cream and stir until combined
- Stir in the buttermilk and milk
- Pour the mixture into 6 – 8 glasses (depending on the size) or a large bowl and refrigerate for a minimum of 4 hours
- Preheat oven to 220 degrees
- Place strawberries on baking tray
- Drizzle with honey , half the gin and a sprinkle of sea salt
- Roast for about 20 minutes until softened and syrupy
- Let it cool slightly and add the remaining gin and good pinch of salt
- (best left one day for the flavour to mature)
- Serve with the panna cotta