David Bann reinvents this Italian favourite using British ingredients for Taste of Edinburgh
1. To make the pannacotta, place all the ingredients in a pan in the order given, spooning the agar-agar on top. Heat gently without stirring. Once the mixture comes to the boil, reduce the heat and stir.
2. Simmer for 10-15 minutes then strain through muslin or cheesecloth to remove and discard any agar-agar that has not dissolved. Pour into six dariole moulds and leave to cool. Refrigerate until set - at least three hours.
3. To make the caramel strawberries, spoon the sugar into a wide shallow pan and heat slowly until it begins to dissolve. As soon as the sugar starts to colour, add the orange juice and stir until it thickens. Remove from the heat and add the strawberries, stirring gently to coat them evenly in the mixture.
4. To serve, run a knife round the inside of the mould to loosen the pannacotta and gently tap it onto the plate. Spoon one strawberry on top and add the rest on the plate with the sauce.
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Recipe © courtesy of David Bann
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