Ingredients - makes 4

Pannacotta

800ml whipping cream (minimum 30% fat)
135g caster or granulated sugar
6.5g gelatin sheets or powdered gelatin (200 bloom) or 3g powdered agar agar
1 vanilla pod / 1 tsp vanilla extract
5ml (1 tsp) lemon juice

Roasted Strawberries

300g fresh strawberries
20g caster or granulated sugar
20ml extra virgin olive oil

Method

Pannacotta with gelatin

Soak the gelatin first by sprinkling the gelatin over a small bowl with 6x its weight in water (for powder) or by placing the gelatin in a bowl of ice cold water (for sheets).

Heat the cream with the sugar, vanilla and lemon juice until hot to the touch. Remove from the heat, add the gelatin and lemon juice and divide evenly between four serving glasses or dishes. Place in the fridge to set for a minimum of two hours.

Pannacotta with agar agar

Stir the powdered agar agar and sugar together in a bowl. Begin to heat the cream with the vanilla in a saucepan, add the sugar and agar agar and bring to a gentle boil. Boil for two minutes, whisking constantly, then remove from the heat and divide evenly between four serving glasses or dishes. Place in the fridge to set for a minimum of two hours.

Roasted Strawberries

Preheat the oven to 210°C/410°F (all oven types). Wash the strawberries and pat dry. Remove the stems and cut into quarters. Toss in the sugar and olive oil and spread out onto a baking tray.

Roast for 15 minutes, then remove the tray from the oven and allow to cool for a few minutes. Spoon warm over the pannacotta and serve.