after watching the slow start to the season, the sweet red berries are now abundant. as our local supplier had abundance of sweet large, slightly bruised fruit they inspired this dish. a showcase of everything fabulous about the red berry.

Strawberry Pannacotta

1kg strawberries, cleaned
1lt cream
340grm caster sugar
4 leaf gelatine, soaked in cold water
2 vanilla pods

METHOD

boil sugar with cream till dissolved. blend strawberries and pass through a strainer. squeeze gelatine of excess water and add to cream. place over a bowl of ice and chill. Once nearly set fold in strawberry puree. Pour into dariole moulds and set in the fridge. serve with home made strawberry sorbet and a strawberry salad.