STRAWBERRY PANA COTTA

Four Cousins introduced 2 new liqueurs, a Marula fruit cream and a Strawberry cream, and asked a few food bloggers to invent recipes using either of these liqueurs.

I decided to make a strawberry pana cotta. This was my first attempt at a pana cotta and it is really quite an easy dessert to make plus you can make it in advance and leave it in the fridge until you're ready to serve up.

Ingredients

1 cup cream

1 cup milk

¼ cup sugar

1 cup Four Cousins Strawberry Cream

1 tbs gelatine powder

2/3 cup greek yoghurt

250g fresh strawberries

3 tbs icing sugar

1 tbs lemon juice

 Instructions

Heat the cream, milk and sugar in a pot and stir regularly until the sugar has dissolved. Take it off the heat just before it starts to boil.

Add the gelatine and give it a proper whisk so that the gelatine dissolves.

Add the strawberry cream and let it rest for a couple of minutes.

Now stir in the yoghurt and pour into moulds / ramekins and place in the fridge until set

(a good couple of hours at least).

Cut the strawberries into halves or quarters depending on their size.

Put the strawberries, icing sugar and lemon juice in a saucepan over medium heat and keep stirring until it becomes syrupy.

To remove the pana cotta from the moulds, dip each mould into a bowl of warm water for about 10 seconds (just deep enough so that the water doesn’t flow over the top) and whack it between your hands until it starts to loosen from the mould. Now turn it out onto a plate.

Pour the syrup and strawberries over each pana cotta and serve. 

Disclaimer: Whenever I am using products that were sent to me for review or blog posts that are part of a competition, I will disclose it at the end of such a blog post. No hidden agendas or product propaganda. This blog post was written in response to the Four Cousins invitation to showcase their new products.