Vanilla Panacotta with Poached Strawberries in Champagne Syrup
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 1 | l | Meadowland Double – the benefits of double cream without the disadvantages |
| 25 | ml | Dark Rum |
| 90 | g | Caster Sugar |
| 2 | pc | Vanilla pod |
| 3 | pc | Gelatine (leaves) |
| 200 | ml | Champagne |
| 200 | g | Caster Sugar |
| 6 | pc | Strawberries (per glass) |
Preparation
Place Gelatine Leaves in to water to dissolve for a couple of minutes.
Pour Meadowlands, 90g of Caster Sugar, 25ml Dark Rum, two vanilla pods sliced and scraped into thick based pot. Bring to the boil on med-high heat. Add Gelatine Leaves, whisk to dissolve.
Boil 200mls of Champagne along with 200g Caster Sugar. Place into bowl and along with Strawberries and leave to poach.
Pour Panacotta into 6 Martini Glasses and leave to set.
When set place strawberries on top of panacotta and add some champagne syrup.
