Serves 25


Vanilla panna cotta

1.6l milk

1.6l cream, 35%

2 Tahitian vanilla pods

2 Madagascan vanilla pods

350g sugar

216g gelatin mix, 1:5 water

Wild strawberry jam

1kg wild strawberries

100g sugar

300g trehalose glucose

5g pectin

50g lemon Juice

Mascarpone sorbet

2l skimmed milk

173g sugar

6g super neutrose

350g trehalose glucose

245g glucose powder

750g mascarpone cheese


100g egg white

100g trehalose glucose

5g egg white powder

50g sugar

Fresh wild strawberries


Vanilla panna cotta

Bring the milk, cream, Tahitian vanilla, Madagascan vanilla and the sugar to the boil in a pan over a high heat. Add the gelatin mix and stir until fully incorporated. Place the mixture in a glass bowl and place in the fridge until set. Keep in the fridge until required.

Wild strawberry jam

Bring all the ingredients to the boil in pan over a high heat. Once the fruit is soft, place the jam into a container and allow it to cool and set.

Mascarpone sorbet

Blend all the ingredients together and place the mixture in a container in the fridge to form a sorbet.


Blend the egg whites in a bowl and add the remaining ingredients. Mix together until fully incorporated, then spoon the mix onto a tray covered with baking paper and place in an oven heated to 100C for 1/2 an hour. Once baked, remove and allow to cool.

To serve

Top the vanilla panna cotta with the wild strawberry jam, meringue and fresh wild strawberries. Spoon the sorbet into a separate glass bowl and serve both components together.