Game, Set & Panna Cotta

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27th June 2016 by Steve Rooney

In my mind, nothing signifies the start of the British summer more so than Wimbledon. Many tennis rackets will be swung, hundreds of ball girls & ball boys will be on collection duty and thousands of spectators will fill the courts. Yes, it is that time of year again. Tennis fever has officially begun.

Strawberries. Another quintessentially British tradition served at Wimbledon with a generous helping of cream. They are, without question, integral to many a seasonal pudding recipe. If like me, you do not have tickets to the event itself then worry not, Bel & The Dragon have the perfect tennis-themed sweet treat that is guaranteed to get you in the sporting spirit.

Serves 4

  • 400g Strawberries
  • 50g Sugar
  • 3 1/2 x Gelatine Leaves
  • 450 ml Double Cream
  • 200 ml Milk
  • 100 g Caster Sugar
  • 1 x Vanilla Pod (split lengthways, seeds scraped out)


Toss the strawberries and sugar in a bowl. Cover with cling film, place over a pan of simmering water and cook for 5 minutes until the strawberries soften and the juices are released. Add half a leaf of gelatine to the mixture and set aside to cool for a further 5 minutes before straining through a sieve. Add a tablespoon of the strawberry mix to 4 foil lined moulds and leave to set in the fridge. 

To make the panna cotta, put the gelatine leaves in a small bowl of cold water to soften – this will take about 5 minutes. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 minutes until cooled – the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve and pour into the 4 moulds. Chill for at least 3 hours for the perfect serve.

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