Devonshire Clotted Cream Panna Cotta, Elderflower Poached Strawberries, Meringue

by Whiting & Hammond

Serves 4

Ingredients

• Clotted cream panna cotta 
• 150g clotted cream 
• 300ml of double cream 
• 50ml of milk 
• 65g of caster sugar 
• 2 bronze leaves gelatine 
• 100ml of cold water 
• Elderflower poached strawberries 
• 12 ripe strawberries 
• 150ml of elderflower cordial 
• 400 ml of water 
• Strawberry Meringue 
• 50g of egg white 
• 50g of caster sugar 
• 10g of freeze dried strawberry pieces

Method

1. Clottod Cream Panna Cotta - place the gelatine in the cold water for 5 minutes to soften, while the gelatine is in the water bring the double cream, milk, sugar & clotted cream up to 90c remove from the heat and allow to cool to 70c then remove the gelatine leaves from the water squeezing out any excess water add the gelatine leaves to the clotted cream mix and strain through a fine sieve. Set into desired Moulds.
2. Elderflower Poached Strawberries - remove the tops of the strawberries, place the elderflower cordial and water together in a pan with the strawberries and gentle heat until the strawberries have softened, remove from the water and allow to cool.
3. Strawberry Meringue - for the Strawberry meringue, place the egg whites in A clean and dry bowl or stand mixer and whisk, gradually adding the sugar bit by bit until fully incorporated in a glossy meringue. Spread thinly on to a baking paper lined tray and sprinkle with the freeze dried strawberry pieces and place in the oven at 90c for approx 1hour or not wet to touch. 
4. To asseme the dish - place the pannacotta on the dish add the small diced marinated strawberries to the top of the pannacotta, arrange the poached strawberries next to the pannacotta, then lay the shards against the poached strawberries.