Cardomom Panna Cotta with balsamic syrup strawberries

Ingredients to make 10 individual panna cottas

Single cream 280ml
3 leaves gelatine
110g caster sugar
Natural yoghurt 300g
Double cream 400ml
10-15 cardamom pods
Strawberries
100ml balsamic vinegar
1 tablespoon sugar
Ramekins or dariole moulds (non stick)

Method:
For Panna Cotta:

1. Place single cream, sugar and cardamom pods in a pan and heat until almost boiling then turn off and let the cardamom infuse for 5 mins.

2. While the cardamom is infusing place the leaf gelatine in cold water to soften.

3. Squeeze off the excess water and place the soft gelatine into the hot single cream, sugar and cardamom mixture and stir till dissolved.

4. Strain into a clean bowl.

5. Now add the cream then the yoghurt and whisk mixture together then pour into moulds.

6. Place in refrigerator to chill until set.

For balsamic syrup:
1. Add sugar to vinegar and reduce by half or until a syrupy consistency has formed.

2. When vinegar has cooled slightly add to prepared strawberries to macerate.

3. Place mould in warm water for a few seconds then turn panna cotta out onto a plate and serve with the balsamic strawberries.

Recipe from Head Chef Simon Eastham
Angels Restaurant,
Fleet Street Lane, Ribchester, Preston PR3 3ZA
Tel: 01254 820212
www.angelsribchester.co.uk