Recipes
Bee pollen panna cotta with strawberries, basil & orange olive oil
While panna cotta works beautifully with a variety of seasonal toppings, strawberries are hard to beat. The combination of sweet British strawberries, aromatic basil and orange-infused olive oil creates a dessert that’s fresh, vibrant and unmistakably summery. It’s the perfect make-ahead dessert for summer events, garden parties or hospitality menus.
Serves
6
Preparation time
20 minutes, plus chilling
Cooking time
10 minutes
Ingredients
For the bee pollen panna cotta
-
300ml double cream
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300ml whole milk
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40g caster sugar
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20g runny honey
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15g bee pollen, plus extra to serve
-
3 gelatine leaves
-
Pinch of sea salt
For the topping
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250g British strawberries, hulled and quartered
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6–8 basil leaves, torn
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2 tbsp extra virgin olive oil
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Finely grated zest of 1 orange
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1 tsp orange juice
Method
Bloom the gelatine.
Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
Prepare the panna cotta base.
Pour the cream and milk into a saucepan. Add the caster sugar, honey and a pinch of sea salt.
Bring gently to a simmer over a medium heat, stirring occasionally until the sugar has dissolved.
Add the bee pollen.
Remove from the heat and stir in the bee pollen. Allow to infuse for 2 minutes.
Bee pollen adds a floral sweetness with notes reminiscent of honey and pistachio, and it’s an excellent alternative to vanilla.
Add the gelatine.
Squeeze the excess water from the gelatine leaves and stir into the warm cream mixture until completely dissolved.
Chill.
Divide the mixture equally between six 100ml moulds or ramekins.
Allow to cool slightly, then refrigerate for at least 4 hours, or until fully set.
To serve
Dip the base of each mould briefly into hot water for a few seconds.
Place a serving plate over the mould and carefully invert to release the panna cotta.
Top with the strawberries and a little basil. Spoon over some strawberry juice or syrup, and drizzle over a little of the orange olive oil.
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