Black pepper roast strawberries with white chocolate panna cotta

Step by Step

Step 1

For the panna cotta, put the cream, milk, sugar and vanilla extract into a high-sided pan. Stir together, then bring to a vigorous boil. Meanwhile, break the white chocolate into chunks. Once the cream is bubbling so much it starts to rise, remove from the heat and stir in the chocolate until it has fully melted. While the cream mixture is still hot, soak the gelatine in cold water for 3 minutes, then squeeze it out and whisk into the mixture until dissolved.Pour into 6 ramekins or moulds with 100ml capacity. Chill for at least 5 hours to set.

Step 2

Pound the peppercorns with a pestle and mortar until they are ground to a rough sand, but not yet dusty. Preheat the oven to 220 °C, gas mark 7. Put the strawberries in a roasting tin or low-sided overproon dish into which they will fit in one layer. Add the olive oil, sugar and ground pepper. Roll the strawberries around until they are all coated, then roast for 15 minutes, shuffling the tray a little after 10 minutes. Remove and leave to cool to room temperature. To serve, turn out the panna cotta and spoon the soft, jammy fruit and syrup over and around them.

Ingredient

Whole milk

100 mls 100 mls
Extra virgin olive oil

1 tbsp 0.5 fl. ozs
Strawberries

365 grams 0.8 lbs
Vanilla extract

0.5 tsp 0.5 tsp
Caster sugar

1.5 tbsp 0.75 fl. ozs
White chocolate

80 grams 0.18 lbs
Gelatine leaves

3 3
Black peppercorns

1 tsp 1 tsp
Double cream

600 mls 600 mls
Caster sugar

30 grams 0.07 lbs

Black pepper roast strawberries with white chocolate panna cotta

Summary

Step by Step

Step 1

Step 2

Ingredient

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