Serves 25
Ingredients
Vanilla panna cotta
1.6l milk
1.6l cream, 35%
2 Tahitian vanilla pods
2 Madagascan vanilla pods
350g sugar
216g gelatin mix, 1:5 water
Wild strawberry jam
1kg wild strawberries
100g sugar
300g trehalose glucose
5g pectin
50g lemon Juice
Mascarpone sorbet
2l skimmed milk
173g sugar
6g super neutrose
350g trehalose glucose
245g glucose powder
750g mascarpone cheese
Meringue
100g egg white
100g trehalose glucose
5g egg white powder
50g sugar
Fresh wild strawberries
Method
Vanilla panna cotta
Bring the milk, cream, Tahitian vanilla, Madagascan vanilla and the sugar to the boil in a pan over a high heat. Add the gelatin mix and stir until fully incorporated. Place the mixture in a glass bowl and place in the fridge until set. Keep in the fridge until required.
Wild strawberry jam
Bring all the ingredients to the boil in pan over a high heat. Once the fruit is soft, place the jam into a container and allow it to cool and set.
Mascarpone sorbet
Blend all the ingredients together and place the mixture in a container in the fridge to form a sorbet.
Meringue
Blend the egg whites in a bowl and add the remaining ingredients. Mix together until fully incorporated, then spoon the mix onto a tray covered with baking paper and place in an oven heated to 100C for 1/2 an hour. Once baked, remove and allow to cool.
To serve
Top the vanilla panna cotta with the wild strawberry jam, meringue and fresh wild strawberries. Spoon the sorbet into a separate glass bowl and serve both components together.