Strawberries & Cream Panna Cotta Recipe by Valerie Kingston from Glenilen Farm

This Strawberries & Cream Panna Cotta Recipe is by Valerie Kingston from Glenilen Farm.

Makes 4 individual portions

Ingredients:

Base
300g Strawberries (fresh or frozen)
60g sugar
1 level tsp Powdered Gelatine
40ml Water

Topping
300ml cream
300g Glenilen Farm Natural Yoghurt
70g Sugar
2 level tsps Powdered Gelatine
40ml Water

Method:

Base
1. Heat the water in a bowl over a simmering saucepan of water, add gelatine and dissolve without allowing it to boil.
2. Heat the fruit in a separate saucepan for 3 minutes, before removing from the heat and allowing to cool for 5 minutes.
3. Add the gelatine to the fruit and stir through.
4. Divide the strawberry jelly between 4 glasses, or bowls, and refrigerate until set.

Topping
1. Heat the water in a bowl over a simmering saucepan of water, add gelatine and dissolve without allowing it to boil.
2. Place sugar and cream in a pan, heat until sugar has dissolved.
3. Add the dissolved gelatine and mix well, before also adding the yoghurt and continuing to stir.
4. Carefully divide between the 4 glasses, onto the set strawberry jelly.
5. Leave in fridge overnight, or until set.

RECIPE BY VALERIE KINGSTON FROM GLENILEN FARM

Valerie Kingston, along with her husband Alan, is a founder and director at Glenilen Farm, the authentic farmhouse yoghurt brand based in West Cork.

Val put her Food Science degree to good use after marrying Alan and moving to his dairy farm where she began to experiment with new recipes using milk from their grass-fed cows. Making and selling cheesecakes and yoghurts at local farmers markets began as a hobby, but soon developed into an internationally successful business which employs over 40 people.

Today, twenty years on, Val can still regularly be found in the farmhouse kitchen experimenting with new flavour combinations, recipes and product ideas. To see more of Val’s recipes head to www.youtube.com/glenilenfarm or www.glenilenfarm.com.

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