Recipe published in Feast, Issue 18 – July 2017
1 vanilla pod or 1tbsp of vanilla flavouring
1 leaf gelatine
50g of caster sugar
8 fresh raspberries
4 fresh strawberries, cut in half
6 sprigs of mint
For the meringue
1 egg white
30g of caster sugar
You will need two large wine glasses for the panna cotta to be served in
For the meringues, it’s best to prepare these ahead, preferably the day before, but this can be done on the day
Preheat oven to 100°C.
Whisk egg whites until half peaks then gradually add the caster sugar until incorporated and the meringue is firm to touch and glossy. Line a baking tray with parchment paper and use a little of the meringue to hold the parchment to the tray at each corner. Put the meringue into a piping bag with a round nozzle and pipe 2cm circles onto the tray, leaving spaces in between each one. Then put the tray into the oven for about 30 minutes until firm.
Put the double cream and vanilla into a medium-sized pan and put onto a medium heat.
Put the gelatine into a small bowl and cover with cold water to soften.
When the cream comes to the boil take off heat, add the caster sugar, and squeeze the excess water from the gelatine before adding the cream. Stir to dissolve.
Sieve the panna cotta mix between the two large wine glasses and refrigerate for 1-2 hours until set.
Take the meringues out of the oven and set aside to cool.
Take the panna cotta out of the fridge and divide the fruit between the two glasses and put the meringues on top with a few sprigs of the mint.