Serves 4

Preparation time: 4 hours (including setting time)

Cooking time: 90 minutes  



Strawberry Jelly

150ml Boiron strawberry puree

½ lemon (juice of)

1 leaf basil

1 leaf gelatine (softened in cold water)


Panna Cotta

300ml double cream

75ml whole milk

150g caster sugar

3 star anise

1 ½ gold leaves gelatine (softened in cold water)


Strawberry Glass

100g strawberry puree

25g Isomalt


Strawberry Sorbet

350g strawberries

75g caster sugar

1 ½ lemons (juice of)


Short Crumb Base

50g plain flour, 85g rice flour

25g caster sugar

50g butter

5g salt


Poppy Seed Pebbles

75g egg white

55g caster sugar

1 lime (juice of)

5g almonds, 10g poppy seeds


Strawberry Black Pepper Marinade

150g strawberry puree

150g raspberry puree

12 black peppercorns

50ml balsamic vinegar

1 lime (juice of)

3 whole strawberries



Basil leaves

4 x 100ml moulds



Strawberry Jelly

In a pan, bring the puree, lemon juice and basil to a boil. Add the gelatine, dissolve, then sieve. Pour 1/2cm depth of the sieved mixture into each panna cotta mould and set in the fridge.


Panna Cotta

Prepare the day before. Place the cream, milk, sugar and star anise in a heavy bottomed saucepan on a medium heat. Bring to a boil, then remove from the heat and set aside for one hour to infuse.

Sieve, then return to the pan and bring back to a boil. Stir in the gelatine and set aside. When the jelly is set and the panna cotta mix is lukewarm, pour onto the jelly and return to the fridge to set, preferably overnight.


Strawberry Glass

Prepare the day before. Bring the puree to a boil, ass the Isomalt and boil for five minutes. Spread thinly onto a silicone mat (so you can see through it) and bake overnight in the oven at 55C. When it’s ready it will be translucent and crisp. Break into shards and store in an airtight container.


Strawberry Sorbet

Prepare in advance and freeze. Blend the strawberries with the sugar and lemon, then bring to a boil in a pan. Leave to cool then add to an ice cream machine and churn.



Whip the egg whites into soft peaks. Add the caster sugar until a firm meringue is achieved. Add the lime juice. Divide the egg white mixture into two, add the almonds and poppy seeds into one half and then fold in the other half. Place into a piping bag and pipe little drops (of 2 to 3cm circumference) onto a silicone mat.

Put in the oven at 110C for 90 minutes until dried out. Store in an airtight container.


Short crumb base

Place all the ingredients into a food processor and blend until fine crumbs are achieved. Bake for eight minutes at 190C until golden brown. Set aside to cool and place in an airtight container until needed.



Boil the purees, peppercorns, vinegar and lime juice. Sieve, blend, cool. Dice the strawberries and drop them into the marinade. Leave for one hour.


To Serve

Run the moulds under the hot water tap for a few seconds to release the panna cottas. Assemble as in picture.


Find out more about The Wensleydale Heifer here.