Devonshire clotted cream panna cotta, elderflower poached strawberries, meringue

This tempting summer recipe from Whiting and Hammond‘s Gastro magazine showcases one of Kent’s most famous fruits… juicy strawberries!

Clotted cream panna cotta
150g clotted cream
300ml of double cream
50ml of milk
65g of caster sugar
2 bronze leaves gelatine
100ml of cold water

Place the gelatine in the cold water for 5 minutes to soften. While the gelatine is in the water, bring the double cream, milk, sugar & clotted cream up to 90c. Remove from the heat and allow to cool to 70c, then remove the gelatine leaves from the water squeezing out any excess water. Add the gelatine leaves to the clotted cream mix and strain through a fine sieve. Set into desired moulds.

Elderflower poached strawberries
12 ripe strawberries
150ml of elderflower cordial
400 ml of water

Remove the tops of the strawberries. Place the elderflower cordial and water together in a pan with the strawberries. Gently heat until the strawberries have softened. Remove from the water and allow to cool.

Strawberry Meringue
50g of egg white
50g of caster sugar
10g of freeze dried strawberry pieces

Place the egg whites in a clean and dry bowl or stand mixer and whisk, gradually adding the sugar bit by bit until fully incorporated in a glossy meringue. Spread thinly on to a baking paper lined tray and sprinkle with the freeze dried strawberry pieces. Place in the oven at 90c for approx 1 hour or until no longer wet to the touch.

To assemble the dish –
Place the panna cotta on the dish. Add the small diced marinated strawberries to the top of the panna cotta. Arrange the poached strawberries next to the panna cotta, then lay the shards against the poached strawberries.

Serves 4