Strawberry Thief Recipe By Vana


This three-part recipe from Vana celebrates the divine strawberry. This ruby-red fruit is an excellent source of vitamin C and magnesium. It is also super rich in antioxidants, which makes this pretty-looking dessert a delight for the body too.


Ingredients

Part One: The PannacottaPart Two: The CoulisPart Three: The Sorbet
  • 125 ml double cream
  • 125 ml milk
  • 20 gm powdered brown sugar
  • 200 gm strawberries (the fresher the better)
  • 2 sheets of gelatine

  • 200 ml strawberry purée
  • 2 sprigs of mint
  • 5gm agar agar

  • 300 gm strawberry purée
  • 40 gm powdered brown sugar
  • 1/2 a lemon, juiced

Preparation

Part One: The Pannacotta
Part Two: The Coulis
Part Three: The Sorbet
  • Wash, hull, and cut the strawberries lengthwise.
    Cook them with sugar on medium heat.
  • Keep stirring in intervals of 30 seconds for
    10 minutes. When the strawberries are cooked
    completely, gently remove them from heat.
  • Allow the mixture to cool thoroughly, then blitz
    in a blender. Keep aside.
  • Soak two sheets of gelatine in chilled water for
    five minutes.
  • Heat milk and double cream in a pan. Remove from heat and add the soaked gelatine leaves. Mix well.
  • Allow the mixture to cool down to a temperature of 25°C; add strawberry purée, and mix well.
  • Take a glass bowl and place some freshly sliced strawberries at the base. Pour in the pannacotta mixture and allow it to set in refrigerator for two to three hours.

  • Heat strawberry purée in a pan till it is moderately
    warm. Add mint leaves, and let the flavour infuse for
    up to one hour.
  • Pass the puree through a sieve, and into another
    clean pan. Add agar agar and heat to 72°C.
  • Allow mixture to cool till room temperature and pour
    over the prepared pannacotta.
    Allow about 2 tablespoons in each bowl.
  • Allow the mixture to set for five minutes.

  • Wash, hull and cut strawberries. Cook strawberries with sugar on medium heat.
  • Allow the mix to cool, and then blitz in a blender. Churn in an ice cream machine and keep in the freezer until needed.
  • To plate, take out the pannacotta from the refrigerator. Add some freshly chopped strawberries on top. Take a scoop of strawberry sorbet and place on top of fruits. Garnish with fresh mint leaves.



If this recipe has got you interested in finding out more about Vana call our wellness advisors at 020 7843 3597 or  enquire here.


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