Light Strawberry Panna Cotta

📝 Ingredients

• 400 ml semi-skimmed milk
• 200 ml light single cream
• 3 gelatine leaves (6 g)
• 60 g caster sugar (40 g for the cream, 20 g for the coulis)
• 1 tsp vanilla extract
• 250 g strawberries
• 1/2 lemon (juice)

🍴 Utensils

• Saucepan
• Large bowl
• Whisk
• 4 small glasses or ramekins
• Stick blender
• Fine sieve

📖 Steps

1. Drop the gelatine leaves one at a time into a large bowl of cold water and leave them to soften for 10 minutes. They should become completely floppy; gelatine that hasn't soaked properly will leave lumps in the cream.
2. In the saucepan, heat the milk, cream and 40 g sugar over a medium heat, stirring, until the sugar has dissolved and small bubbles appear around the edges. Don't let it boil: the cream could boil over.
3. Take the pan off the heat. Squeeze out the gelatine leaves in your hands, add them to the hot milk with the vanilla and whisk for 1 minute, until the gelatine has completely melted and disappeared.
4. Leave to cool for 15 minutes, stirring occasionally to stop a skin forming on the surface. Pour into the glasses, cover with cling film and chill in the fridge for at least 4 hours, until the cream has set and has a gentle wobble.
5. For the coulis, wash the strawberries before hulling them, otherwise they soak up water, then cut them into pieces. Blend them with 20 g sugar and the juice of the half lemon until completely smooth.
6. Strain the coulis through the fine sieve, pressing with the back of a spoon to remove the little seeds. Cover and keep it in the fridge until serving.
7. When ready to serve, take the panna cottas out of the fridge and top each one with 3 tbsp of well-chilled coulis. Serve straight away, while the vanilla cream and tangy coulis are still nice and cold.