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Pana cotta with poached strawberries

Curtis Stone
A simple but elegant dessert from Curtis Stone, try this creamy mousse with Champagne-poached strawberries

Pana cotta with poached strawberries

Method

1. Place the gelatine leaves in a bowl of cold water. Leave to soak for 5-10 minutes until soft. Remove from the bowl, and squeeze out any excess water with your hands.

2. Pour the cream into a saucepan. Stir in 70g of the sugar and the vanilla pods. Bring almost to the boil, before placing the pan over a bowl of ice cubes.

3. Stir in the soaked gelatine, and continue to stir until it has dissolved. When it has cooled, strain the cream into 4 ramekins.

4. Cver and leave in the fridge for about 1 1/2 hours,until set.

5. Pour the Champagne into a saucepan and add the remaining 150g of sugar. Bring to the boil then pour over the strawberries in a bowl. Leave to cool.

5. Unmould the panna cotta onto serving plates. Decorate with the strawberries and pour over a little of the juice.