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Vodka and vanilla panna cotta with minted strawberries

James Martin from James Martin Digs Deep
James Martin adds a contemporary twist to the classic Italian chilled cream dessert by spiking it with vodka

Vodka and vanilla panna cotta with minted strawberries

Method

1. Soak the leaf gelatine in the milk in a small bowl and set aside.

2. Heat 800ml cream, the orange zest, split vanilla pods and caster sugar in a pan. and bring to the boil. Simmer until the mixture is reduced by a third.

3. While the cream is reducing, remove the gelatine from the milk and heat the milk in a pan to warm gently. Add the soaked gelatine, stirring to dissolve the gelatine.

4. Stir into the warm cream; pour the mixture through a sieve and leave to cool.

5. Lightly whisk the remaining cream and whisk into the setting mixture, together with the vodka. Pour the mixture into 6 ramekins or similar sized moulds and place in the fridge to set.

6. Mix the strawberries, sugar and mint together in a bowl.

7. To remove the panna cotta from the moulds: briefly dip the base of the mould in hot water to release. Wipe with a towel to avoid any water dripping and then tip onto a plate.

8. Serve with the minted strawberries on the side.

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Serves: 6

Prep: 25 min, plus cooling time and setting time
Cook: 20 min

Ingredients
4 sheets leaf gelatine
120ml Milk
1.2 litres double cream
zest of 2 Oranges, finely grated
2 vanilla pods, split in half
150g caster sugar
80ml vodka