A traditional Italian pudding with great Scottish produce - a happy union from Martin Wishart for Taste of Edinburgh
1. Soak the gelatine in a bowl of ice cold water for 5 minutes. Place the cream, milk and sugar into a pan and bring it to boiling point. Remove the gelatine from the water, it should now be soft. Squeeze it out and add it to the boiling liquid. Whisk until the gelatine has completely dissolved.
2. Skim the froth from the surface of the liquid and pour into individual metal dariole or crème brûlée moulds. Cool, then refrigerate for at least 2 hours or until set.
3. Place 200g of the strawberries in a blender with the icing sugar and the lemon juice. Blend the fruit to a purée then force it through a fine sieve to remove the seeds. Refrigerate this coulis until required.
4. Put the reserved strawberries in a bowl and coat well with the coulis. Turn out the pannacotta by dipping the moulds in a pan of hot water for a couple of seconds and turning them upside down on a plate.
5. Transfer the pannacotta to a serving plate and garnish with a tablespoon of the dressed strawberries. Serve immediately.
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Recipe © courtesy of Martin Wishart at Restaurant Martin Wishart
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