Buttermilk panna cotta, strawberry consommé, fresh strawberries almond crumble

Ingredients (serves 4)

• Panna cotta 
• 300ml double cream 
• 70g caster sugar   
• ½ vanilla pod  
• 1½ gelatine leaves 
• 250ml buttermilk  

• Strawberry Consomme  
• 500g strawberries 
• 100g icing sugar 

• Almond crumble 
• 50g plain flour 
• 50g ground almonds 
• 50g chilled butter, diced 
• 25g Demerara sugar 
• 25g caster sugar 

• Garnish 
• 12 strawberries 
• Edible flowers 

For the panna cotta: 

1. Place the cream and sugar into a saucepan. Split the vanilla pod down the middle and scrape the seeds into the cream. Add the whole pods too. Gently bring the cream to the scalding point, stirring to ensure the sugar has dissolved. Leave to infuse off the heat for 20 minutes. 

• Hydrate the gelatine leaves in cold water 5 minutes before you need them. They should be completely softened. 

• Reheat the cream gently, squeeze the softened gelatine and add to the warm cream off the heat. Stir until fully dissolved. 

• Allow to cool completely before folding through the buttermilk. If it is done when it is too hot, it will curdle the mix. 

2. Lightly spray 4 × 150ml moulds with oil and set aside, alternatively, you can set the pannacotta in a serving bowl. 

3. Pour into the moulds and chill in the fridge for a few hours, or ideally overnight.

For the strawberry consommé: 

4. Cut the 500g strawberries in half and place in a large bowl with the icing sugar. Wrap tightly with cling film. Bring a large pan of water to a simmer and place the bowl over the heat, simmer for an hour, until the strawberries expel all of their juices, you will be left with a crystal-clear strawberry juice.  

5. Gently tip everything through a fine sieve over a bowl and discard the strawberry pulp. Be careful not to force this through the sieve as it will make the juice go cloudy. 

For the crumble: 

6. Preheat an oven to 190°C. 

7. Mix the flour, salt, ground almonds and butter in a bowl and using your fingertips rub in the butter until a crumb is reached. Add the sugars and rub in a little further until a crumbly dough begins to form.    

8. Spread the mix onto a baking tray and bake in the preheated oven for 20 minutes or until golden brown. Fork the mixture through a couple of times during baking. Remove the crumble from the oven and allow to cool. Keep the crumble in large cluster like pieces, this will give texture to your dessert. 

To serve: 

9. Halve, quarter or dice the strawberries depending on their size and how you would like to present the dish. 

10. Half an hour before serving, take the panna cotta out of the fridge. To turn out, dip the moulds (to the rim), in warm water for 5-10 seconds, then remove. Don’t leave them in the water any longer than necessary or the panna cotta will melt. Invert onto a shallow bowl and, while holding the mould and the plate, give a good sideways shake to release the panna cotta. Once unmoulded, allow to temper before finishing plating and serving. 
11. Garnish the panna cotta with the prepped strawberries, almond crumble clusters, edible flowers and finally pour a small amount the crystal clear strawberry juice into the bottom of the bowl just before serving.