The Seasonal Larder: Strawberry Panna Cotta

Introducing our new collaboration with The Jericho Kitchen, where we share one recipe each month championing one ingredient from the farm alongside other delicious seasonal ingredients.

This Month's Seasonal Ingredient: North Aston Milk

There's something rather special about good milk.

It's easy to think of it as an everyday ingredient, but when it comes from a small dairy where the cows are well cared for and the milk is gently handled, it becomes something quite different.

A Little Taste of Venice

This month, we thought you'd enjoy a beautiful recipe from our friends Fabio and Agnes of The Venetian Kitchen in London. Originally from Venice, they've spent years sharing the recipes, traditions and stories of their home city and the Veneto, celebrating the sort of food that's still cooked in family kitchens today. Their Panna Cotta with Strawberry Sauce is a perfect example. With only a handful of ingredients, it's a dessert that depends on the quality of the milk and cream. Simple, elegant and quietly delicious, it's a wonderful way to celebrate North Aston's beautiful milk while making the very best of summer strawberries.

We hope you enjoy making it.

Panna cotta with strawberry sauce

Serves 4

For the panna cotta

• 400g double cream (48% fat – see notes for alternatives)

• 100g whole milk

• 60g caster sugar

• 5g gelatine sheets

• 2 tsp vanilla extract (optional)

For the strawberry sauce

• 800g fresh strawberries

• 120g caster sugar

• juice of 1 lemon

• pinch of salt

1. Prepare the gelatine 

Place the gelatine sheets in a bowl of ice‑cold water and leave to soak for 10 minutes.

2. Heat the panna cotta base

Add the cream, milk, sugar and vanilla to a saucepan. Heat gently until the mixture is steaming and just about to boil, stirring to dissolve the sugar.

3. Combine with gelatine

Remove from the heat. Squeeze the gelatine to remove excess water, then whisk it into the hot cream mixture until fully dissolved.

4. Rest and chill

Pour into moulds slightly brushed or sprayed with vegetable oil or small glasses. Let your panna cotta cool to room temperature. Cover the moulds or glasses loosely or with plastic wrap to prevent the cream from forming a skin or absorbing fridge odours. Refrigerate for at least 4 hours, or until fully set.

5. Cook the strawberries

Wash and chop the strawberries. Add them to a saucepan with the sugar, lemon juice and salt. Bring to a boil over medium heat and cook for 5 minutes.

6. Blend and strain

Blitz the mixture in a blender or food processor, then strain through a fine sieve to remove seeds.

7. Reduce the sauce

Return the strained sauce to the pan and simmer briefly until it reaches your desired consistency. Consider that it will be a little less runny when cooled.

8. Serve

If you’ve used moulds, unmould the panna cotta by briefly dipping each mould into warm water (3–5 seconds), then flip onto the serving plate and, holding the mould firmly over the plate, shake sideways to release and un-mould. Spoon the strawberry sauce over the top before serving. If you’ve set them in glasses or cups, simply spoon the strawberry sauce over the top before serving. Decorate with fresh mint leaves and edible flowers for a light, fresh finishing touch.

For more beautiful recipes and stories from Venice and the Veneto, visit The Venetian Kitchen.