Woodruff Panna Cotta

Ingredients:

400ml double cream
50g sugar
1/2 vanilla pod, split lengthways, with the seeds scraped out
1 bunch of sweet woodruff, slightly wilted
150g Greek yoghurt
2 sheets of gelatine
2 tbsp water
150g fresh strawberries (for purée)
strawberries, to garnish

Method:

Heat the cream in a pan, ad the sugar, vanilla pod and vanilla seeds then bring to a simmer and cook gently for 10 minutes, stirring occasionally. Take off the heat then add the woodruff and set aside to infuse for 30 minutes (to do this just dip the leaves into the cream, do not allow the stalks to enter as they could turn the mixture bitter).

After 30 minutes remove the woodruff and vanilla pod. Pour the cream through a fine-meshed sieve then beat in the Greek yoghurt until thoroughly blended.

In the meantime soak the gelatine in the cold water for 10 minutes, until soft. Take out of the water (do not squeeze) then place in a small pan. Add 2 tbsp water then heat very gently, stirring carefully, until the mixture has completely dissolved. Take off the heat then stir in the cream mixture until completely combined.

Transfer to a bowl then place in the refrigerator and chill for at least 5 hours (best over night). To serve, unmould the panna cotta by briefly dipping in hot water then flip over onto a plate. Make a purée by processing the hulled strawberries with a little honey (or sugar) then drizzle over the panna cotta and serve with sliced fresh strawberries.