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