Norfolk Strawberries and Cream
Lavender Panna Cotta, Marinated Strawberries
As we are now moving into summer, we celebrate some of Norfolk’s best produce – the Norfolk strawberry. With stalls popping up along roadsides and in farm shops, these little red jewels are perfect when bang on in season and, at restaurant Benedicts, it is a staple on the menu all summer long, from savoury to sweet dishes. This is a real showcase of everything that this region has to offer, from Norfolk lavender up in Hunstanton to Sharrington Strawberries on the North Norfolk Coast down by Sheringham. This dessert is a real showstopper! Don’t forget to tag us in your efforts @restbenedicts
Ingredients: Makes 4-6 servings
The Panna Cotta
• 500g Double Cream
• 75g Caster Sugar
• 4 Gelatine Leaves (Soaked in Cold Water)
• ¼ tsp Vanilla Extract
• Small Pinch of Dried Lavender
Pour the cream into a pan and bring to a simmer. Remove from the heat and whisk in the sugar. Add the vanilla and lavender and cover for ten minutes to allow to infuse. Next, whisk in the gelatine leaves and pass through a sieve. Pour into moulds and transfer to the fridge to set for two hours or overnight.
The Marinated Strawberries
• One Punnet of English Strawberries, Halved (Or Quartered if Large)
• 1 Tbsp Aged Balsamic Vinegar
• 10g Sugar
• 5g Garden Mint, Chopped
• Pinch of Sea Salt
Place all the ingredients into a bowl and mix well. Cover and allow to marinate for one to two hours – then they are ready to use.
• 3 Large Egg Whites
• 175g Sugar
• Freeze-Dried Raspberries
Preheat the oven to 120°c. In a large bowl, whisk your egg whites to soft peaks. Now slowly start adding the sugar and continue whisking until you have a stiff, glossy meringue mixture. Place into a piping bag and pipe out into large domes on an oven tray lined with greaseproof paper. Sprinkle with the freeze-dried raspberries and pop them in the oven for approximately one hour. Remove the meringues and allow to cool on a cooling rack. Alternatively, you can buy some good quality meringues instead!
Remove the panna cotta from the fridge and carefully dip into hot water to loosen it from the mould. Now turn the mould over and wobble out the panna cotta onto your hand and then onto a serving plate. Spoon over the strawberries, arrange a few meringues around and serve. This is a quick and simple dessert for any dinner or lunch party.