For the pannacotta
- 500ml cream
- 20ml vanilla essence
- 60g caster sugar
- 20g white chocolate
- 3 gelatine leaves
For the gluten-free butter crumb
- 200g gluten-free flour
- 65g caster sugar
- 65g butter
For the strawberry and Prosecco marmallata:
- A punnet of strawberries
- 100ml Prosecco
- 100g sugar
1. Bring the cream, chocolate, sugar and vanilla to a simmer in a thick-based pot–whisking to incorporate fully.
2. Allow to cool slightly.
3. Bloom the gelatine in cold water.
4. Strain the gelatine from the cold water, squeezing to ensure the water is fully gone.
5. Add the gelatine to the cream mixture, whisking to incorporate it.
6. Strain the mixture into moulds or Kilner jars.
7. Leave to set in the fridge for a minimum of 6 hours, preferably overnight.
8. For the crumb, combine all of the ingredients in a food processor.
9. Tip out onto a tray lined with parchment paper and bake for 25 minutes at 180°C.
10. Allow to cool on the tray, and then crush to a crumb.
11. For the marmalatta, remove the stalks and dice half of the strawberries, and put to the side.
12. Add the remaining strawberries and other ingredients to a thick-based pan.
13. Cook on a medium heat until the sugar has dissolved and the strawberries have completely softened.
14. Allow to cool and then add diced strawberries for added texture.
15. To plate, if using moulds heat them slightly by placing in hot water for 10 seconds, then turn the pannacotta over and place on a plate.
16. Sprinkle the crumb around the pannacotta, add the marmalatta in uneven dots around the crumb, and garnish with edible flowers.
17. If using jars, leave the pannacotta in the jars and spoon the garnishes on top.
Image by Anita Murphy