This has to be one of my all time favourite desserts. It is so light and refreshing and is perfect to serve at the end of any dinner party but it is especially good made in the summer when British strawberries are at their best. Once again I have my time at Nick Nairns Cook School to thank for this recipe. The strawberries in whisky sauce compliment the vanilla panna-cotta, but are equally as nice served with a bowl of vanilla ice cream or served spooned over a Pavlova. The whisky is not overpowering, so even if you are not a whisky lover you will still love this dish. Enjoy.
250ml Double Cream
1 and half leaves gelatine
25g caster sugar
2 tbsp whisky
60g caster sugar
400g strawberries (washed and halved)
caster sugar to taste
Oil lightly,4 small ramekins or pudding moulds
Place the gelatine into a bowl of cold water to soak.
Pour the milk into a small pan, split the vanilla pod and scrape out the seeds adding both pod and seeds to the pan.
Bring the milk to a simmer and stir in the sugar insuring the sugar is dissolved.
Lift the gelatine from the water and squeeze lightly, remove the milk from the heat and add the gelatine stirring until dissolved.
Measure the cream into a large mixing bowl then strain the milk into the cream. Mix well, cover and refrigerate.
The mixture must now be chilled until it begins to thicken. The mixture can then be poured into lightly oiled moulds and refrigerated overnight until ready to serve. If the mixture is not thickened before moulding the vanilla seeds will fall to the bottom of the mould and spoil the presentation.
Place the water, sugar, whisky,lemon zest and juice in a pan and bring to the simmer. Reduce the syrup by half then thicken lightly with the arrowroot. Toss the washed and halved fruit in a little of the sugar syrup.