Strawberry and lavender panna cotta with olive oil shortbread recipe
We’re lucky in Jersey to have a fantastic unique lavender farm. In summer months, when strawberries are in season, this makes a great dessert.
Ingredients
- 115 g unsalted butter
- 100 g caster sugar
- 200 g plain flour
- 50 g ground almonds
- 1 pinch salt
- 1 pinch baking powder
- 1 vanilla pod
- 2 large egg yolks
- 2 tbsp olive oil
- 1 cup caster sugar, for dusting
- 4.1 oz unsalted butter
- 3.5 oz caster sugar
- 7.1 oz plain flour
- 1.8 oz ground almonds
- 1 pinch salt
- 1 pinch baking powder
- 1 vanilla pod
- 2 large egg yolks
- 2 tbsp olive oil
- 1 cup caster sugar, for dusting
- 4.1 oz unsalted butter
- 3.5 oz caster sugar
- 7.1 oz plain flour
- 1.8 oz ground almonds
- 1 pinch salt
- 1 pinch baking powder
- 1 vanilla pod
- 2 large egg yolks
- 2 tbsp olive oil
- 1 cup caster sugar, for dusting
- 10 g sachet of gelatine
- 650 ml whipping cream
- 120 g caster sugar
- 10 g dried lavender
- 500 g fresh strawberries
- 1 pinch black pepper
- 0.5 lemon
- 1 cup icing sugar, to dust
- 0.4 oz sachet of gelatine
- 22.9 fl oz whipping cream
- 4.2 oz caster sugar
- 0.4 oz dried lavender
- 17.6 oz fresh strawberries
- 1 pinch black pepper
- 0.5 lemon
- 1 cup icing sugar, to dust
- 0.4 oz sachet of gelatine
- 2.7 cups whipping cream
- 4.2 oz caster sugar
- 0.4 oz dried lavender
- 17.6 oz fresh strawberries
- 1 pinch black pepper
- 0.5 lemon
- 1 cup icing sugar, to dust
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- To make the shortbread, mix together the butter and sugar in a large bowl.
- Add the flour, ground almonds, salt and baking powder.
- Split the vanilla pod down the middle lengthways and scrape out the seeds. Add a quarter of the seeds to the mixture.
- Mix until it starts to combine. Then slowly add the egg yolks and olive oil.
- Wrap the dough in cling film and place in the fridge for 1–2 hours.
- When ready to cook the shortbread, preheat the oven to 180°C (350°F/Gas 4).
- Roll out the dough onto greaseproof paper until 1cm (½ in) thick. Carefully place onto a baking tray and cook in the oven for 10 minutes. Remove from the oven and cut into fingers.
- Return to the oven and cook for a further 5–10 minutes.
- Dust lightly with caster sugar, then allow to cool for 5 minutes before gently transferring them to a wire rack to cool completely.
- To make the panna cotta, soak the gelatine in 90ml (3fl oz) of water.
- Put the cream, caster sugar and lavender into a heavy saucepan and gently bring to the boil over a medium heat.
- Add the gelatine water. Stir and then pass through a fine sieve into a jug.
- Blend 250g (9oz) of strawberries in a liquidizer and add to the mix, blend well.
- Cut the remaining strawberries in half, mix with some black pepper, a squeeze of lemon juice and a dusting of icing sugar.
- Place a spoonful of strawberries in the bottom of each glass. Pour over the panna cotta mix dividing evenly between the glasses.
- Place in the fridge for 1 hour until set.
- Serve with a couple of fingers of shortbread.
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