4hrs
400g Scotty Brand strawberries
3 gelatine leaves
450ml double cream
200ml whole milk
100g white caster sugar
1 vanilla pod
1½ tsp cornflour
50g white caster sugar
1 tbsp good quality aged balsamic vinegar
Basil leaves, to serve
Place the gelatine leaves into a bowl of cold water to soak and soften, which will take about 5 minutes.
Whilst they are soaking, put the cream, milk and sugar into a pan, then split the vanilla pod in half, scrape out the seeds and add the seeds along with the pod to the pan. Warm the mixture over a gentle heat until all the sugar is dissolved and it’s hot, but not boiling, then remove from the heat.
Take the gelatine leaves out of the water and squeeze them to remove as much of the water as you can, then add to the hot cream mixture and stir until dissolved. Put the cream mix to one side and leave to cool for 30 mins, or until the vanilla seeds don’t fall straight to the bottom.
Once cool, strain the mixture through a sieve and pour into 6 serving glasses, then chill in the fridge for at least 3 hours, or overnight if preferred.
Hull and half the strawberries (if they are particularly large, then quarter them) and place in a pan with the cornflour, sugar and balsamic vinegar. Put on a medium-low heat and cook for 3-4mins, until the juices start to form a sauce in the pan and the strawberries soften. Remove from the heat, then leave to cool.
Once the strawberries have completely cooled, spoon them carefully on top of the set panna cottas and chill until needed.
When ready to serve, very finely slice the basil leaves and place a little pinch on top of the panna cottas.
Serve immediately.
