Summer panna cotta recipe
This delicious strawberry panna cotta recipe from at-home nutrition and recipe app, Wholesome World, is ideal for a summer’s day in the garden, or to end a celebratory meal.
Strawberries are the superfood of summer. These juicy fruits are bursting with skin-boosting vitamin C and healthy antioxidants to help us look and feel our best. They’re an excellent wellbeing addition to a tempting panna cotta.
The great thing about the summer is that home-grown punnets pile high in every greengrocer. Local fruits that grow in their own season tend to contain fewer chemical residues than those flown in from afar. When buying, look for the plumpest, firmest, brightest fruit with their dark green stalks still on.
The Wholesome World app features home-cooked recipes, with nutritional information to help you understand exactly what’s on your plate. With handy shopping lists and options to suit all dietary requirements, this app can help to support your nutritional needs. Find out more about the Wholesome World App
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- 3 sheets of gelatine leaf
- 1 tin of coconut milk
- 30g raw honey
- 1 tsp vanilla bean paste
For the compote
- 200g fresh strawberries
- 15g honey
- 2 tbsp water
- Stir your can of coconut milk, add 1/2 to a pan to warm, not boil, on the stove. Stir in the honey and vanilla, and turn off the heat.
- Soaking the gelatine sheets in water for 4-6 minutes. Squeeze out the excess water in your hand, add to the warm pan and stir in to dissolve.
- To cool the mix, add the last of the coconut milk and stir in.
- Pour into four ramekins or small glasses, and add to the fridge to set for at least a couple of hours.
- Lightly chop the strawberries, and throw them to a pan to heat with 2 tbsp of water and 15g honey. Stir while heating and breaking down to a delicious compote, then just set aside to cool and simply dress the panna cotta when served.