16/06/2026
👀 Summer recipe from Class One 👨🍳
MASTERCLASS ONE
Vanilla panna cotta with Annabel's strawberries, hit with black pepper & lemon sorrel
Makes 4-6 portions
Ingredients:
VANILLA PANNA COTTA
600ml double cream
250ml whole milk
100g golden caster sugar
1 vanilla bean (split and scraped) or 2 tsp vanilla extract
3 gelatine leaves
BLACK PEPPER STRAWBERRIES
500g Annabel’s fresh strawberries, hulled and halved
1 tbsp sugar (or honey)
1 tsp freshly ground black pepper (to taste)
1 lemon juice
Small, fresh micro lemon sorrel leaves (or basil)
Method:
1. Soak the gelatine leaves in a bowl of cold water for 5-10 minutes until soft.
2. In a saucepan, combine the cream, milk, sugar, and vanilla (seeds and pod). Bring to a gentle simmer over low-medium heat, but do not let it fully boil.
3. Remove the saucepan from the heat, take out the vanilla pod and add the softened gelatine (squeezed of excess water). Stir until fully dissolved.
4. Pour the mixture into 4-6 ramekins or moulds. Let them cool then refrigerate for at least 4-6 hours, or overnight until set.
5. In a bowl, toss the halved strawberries with the sugar, black pepper and lemon juice.
6. Let the mixture sit at room temperature for at least 30 minutes to create a syrup.
7. Dip the bottom of the panna cotta ramekins into hot water for 5-10 seconds to loosen, then invert onto plates.
8. Spoon the macerated black pepper strawberries, and some of the syrup, over the panna cotta.
9. Garnish generously with fresh lemon sorrel leaves for a sharp, lemon flavour that cuts through the cream.
