GLUTEN-FREE STRAWBERRY JELLY AND PANNACOTTA CAKE
The perennial pannacotta comes in many flavours, colours and incarnations but I had not seen it teamed with jelly until I came across a Jo Barrett recipe on which ours is based.
A delicious layer of creamy, lemon infused pannacotta topped with home-made strawberry jelly makes a surprisingly light, impressive dessert, which is easy to prepare and can be made several days ahead.
It’s a dinner winner.
Rosie
STRAWBERRY JELLY AND PANNACOTTA CAKE
Serves 10-12
Start this recipe the day before (up to 3 days ahead) to allow for setting.
For ease and accuracy, we have intentionally used grams for the liquid measures in this recipe.
For the Jelly
360 gm hulled strawberries + 2 punnets extra to serve
170 gm caster sugar
250 gm water
3.5 titanium strength gelatine sheets
210 gm rosé
For the Pannacotta
500 gm full cream milk
570 gm pure cream
1.5 lemons, zest only
215 gm caster sugar
5.75 sheets titanium strength gelatine sheets
Using a mildly flavoured vegetable oil, lightly grease a 22cm round, non-stick cake tin.
Place the hulled strawberries, caster sugar and water in a medium saucepan over a low heat. Allow the sugar to melt then simmer for five minutes or until the strawberries have softened and the liquid is pink.
Soak the 3.5 gelatine sheets in a bowl of cold water until softened. Squeeze the excess water out.
Add the rosé to the strawberry mixture and simmer for a further five minutes. Remove from the heat, add the softened gelatine sheets and stir until completely dissolved.
Strain the syrup through a fine sieve into a jug and transfer to the prepared cake tin.
Refrigerate until the jelly is set (2-3 hours).
Finely slice three or four of the extra strawberries and arrange on top of the set jelly.
Place the milk, cream, lemon zest and caster sugar into a medium saucepan over a low heat and stir until the sugar has dissolved. Increase the heat and allow the mixture to just start to bubble around the edges of the saucepan. Don’t allow it to boil. The mixture should be just a little too hot to keep you finger in it. Remove from the heat.
Place the remaining 5.75 gelatine leaves in a bowl of cold water until softened. Squeeze the excess water out and add to the cream mixture, stirring until completely combined.
Strain through a fine sieve into a jug and allow to cool.
When still a little warm to the touch, very gently pour the cream mixture over the jelly being careful not to disturb the sliced strawberries.
Refrigerate until set (a further 2-3 hours).
To serve, run a knife around the edges of the cake tin, place a serving plate on top and invert. The cake should come out easily. If it doesn’t release immediately, allow it to stand in its inverted position and as it warms a little it will release.
Serve with the extra strawberries, halved or quartered.
With thanks to Jo Barrett for the original recipe.