Strawberry and vanilla pannacotta

Michelin-starred chef Richard Davies of The Manor House has created this beautiful summery pannacotta recipe with ricotta dumplings.

He says, ‘In the restaurant we serve this with fresh diced strawberries, strawberry puree, chopped roasted peanuts and caramel shards for crunch and texture.’

 

Serves 4

For the pannacotta:

Double cream 568ml
Milk 142ml
Strawberry liqueur 28ml
Vanilla pod 1, cut in half and scraped retaining all the seeds
Bronze gelatine leaves
Castor sugar 30g

For the ricotta dumplings:

Plain flour 80g
Self raising flour 20g
Baking powder 2.5g
Oranges zest of 2
Eggs 2, lightly beaten
Egg yolk 1
Ricotta 500g, firm and drained well
Vegetable oil for deep frying
Castor sugar 100g
Cinnamon 4g

 

  1. To make the pannacotta: soak the gelatine in cold water. Bring the cream, milk, liqueur, vanilla pod and seeds to the boil and reduce to a simmer, simmering for 2 minutes. Once the gelatine is soft, squeeze out the excess water and add to the cream, whisking in gently. Pass through a fine sieve and pour into the serving dishes. Set in the fridge for about 6 hours.
  2. To make the dumplings: sieve flour into bowl, add zest, egg and egg yolk, beat until smooth, then gradually add the ricotta until smooth. Using a piping bag, pipe the mixture into a fryer at 180°c. When cooked, drain the dumplings on kitchen paper and roll in sugar. Shake off any excess sugar and serve with the pannacotta. You can change the flavour of the pannacotta by substituting the strawberry liqueur for dark rum, Malibu, or pineapple liqueur.