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.

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.

Panna Cotta with Gin Roasted Strawberries

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.

Panna Cotta with Gin Roasted Strawberries

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.

Panna Cotta with Gin Roasted Strawberries

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.Panna Cotta with Gin Roasted Strawberries

I hope you enjoy this recipe for Panna Cotta with Gin Roasted Strawberries. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

Panna Cotta with Gin Roasted Strawberries

Ingredients

  • 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

Instructions

  1. Place the gelatine leaves in the water and leave for 5 – 10 minutes to soften (or follow instructions on packet)
  2. Place the sugar and lemon zest in a food processor and pulse until the sugar looks wet and turns a pale yellow
  3. Place the lemon sugar, vanilla, cream and salt in a pot and stir over a medium heat until the sugar has dissolved
  4. Bring the cream to the boil and remove from the heat
  5. Squeeze the water from the gelatine leaves and add the softened leaves to the cream and stir until combined
  6. Stir in the buttermilk and milk
  7. Pour the mixture into 6 – 8 glasses (depending on the size) or a large bowl and refrigerate for a minimum of 4 hours
  8. Place the gelatine leaves in the water and leave for 5 – 10 minutes to soften (or follow instructions on packet)
  9. Place the sugar and lemon zest in a food processor and pulse until the sugar looks wet and turns a pale yellow
  10. Place the lemon sugar, vanilla, cream and salt in a pot and stir over a medium heat until the sugar has dissolved
  11. Bring the cream to the boil and remove from the heat
  12. Squeeze the water from the gelatine leaves and add the softened leaves to the cream and stir until combined
  13. Stir in the buttermilk and milk
  14. Pour the mixture into 6 – 8 glasses (depending on the size) or a large bowl and refrigerate for a minimum of 4 hours
  15. Preheat oven to 220 degrees
  16. Place strawberries on baking tray
  17. Drizzle with honey , half the gin and a sprinkle of sea salt
  18. Roast for about 20 minutes until softened and syrupy
  19. Let it cool slightly and add the remaining gin and good pinch of salt
  20. (best left one day for the flavour to mature)
  21. Serve with the panna cotta
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A few more of my favourite festive desserts

Frozen Tiramisu

Frozen Tiramisu

Frozen Berry Pavlova with White Chocolate Drizzle

Frozen Berry Pavlova

Mocha Raspberry Millefeuille

Mocha and Raspberry Millefeuille

 

 

 

Crispy Harissa and Lemon Chicken with Potatoes
Polenta Tart

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