60g caster sugar
1t pink peppercorns, crushed
80g white chocolate
2 gelatine leaves
Strawberries to serve
Lightly grease six dariole moulds and set aside. Place the cream, milk, caster sugar and peppercorns in a small saucepan and bring the mixture to the boil. Immediately remove from the heat and add the chocolate, stirring until melted and incorporated. Set aside.
Bring a small saucepan of water to the boil. Soak the gelatine leaves in cold water until soft, squeeze out any excess liquid and place them in a Pyrex jug. Remove the boiling water from the heat and sit the jug in the water, stirring the gelatine leaves until they melt.
Pour the cream mixture into the melted gelatine and stir to combine. Allow the mixture to cool.
Fill each dariole mould with the panna cotta mixture and place them on a tray.
Cover with cling film and refrigerate overnight. To serve, unmould each panna cotta onto a plate and serve with chopped or mascerated strawberries. Serves 6
Recipes & styling Raphaella Frame-Tolmie Photographs Russell Smith
This article originally featured in the December 2013 issue of House and Leisure