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30 minutes

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35 minutes

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10 minutes

Cannellini bean and golden sultana salad

15 minutes

Chicken recipes

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40 minutes

Chilli recipes

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

20 minutes

Sloppy joes on crusty French rolls

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Chilli recipes

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Beans recipes

Buttermilk panna cotta with strawberries

Buttermilk panna cotta with strawberries

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus overnight chilling time

Ingredients

3 gelatine leaves
190 ml cream
90 g caster sugar
440 ml buttermilk
1 T muscat grappa
400 g strawberries
200 g sugar

Method

Place the gelatine leaves in a bowl and cover with cold water.

Gently heat the cream and caster sugar in a saucepan, but do not allow to boil.

Squeeze the water from the gelatine leaves and stir the leaves into the heated cream until they have dissolved.

Pour the cream mixture through a strainer into a large jug and stir in the buttermilk and grappa.

Divide the mixture between 4 pretty glasses or cups and chill for 1½ hours.

Trim and rinse the strawberries. Pour ¾ cup water into a medium-sized saucepan and add the sugar. Heat and stir until the sugar has dissolved.

Add the strawberries and simmer gently for 3 to 5 minutes.

Remove the strawberries from the saucepan, reduce the remaining sauce for 10 minutes and allow to cool. Serve with the panna cotta.

Cook’s note: Different strawberries have different levels of sugar, so the sugar content of the syrup should be adjusted to your taste. The cooking time will also vary according to the size and firmness of the berries. For an alcohol-free version, use 2 t orange flower water instead of the grappa and add 1 t orange zest to the strawberry syrup.

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Peri-peri sauce

Buttermilk panna cotta with strawberries

Buttermilk panna cotta with strawberries

Ingredients

Method