Double wibble wobble: Helen Goh’s recipe for strawberry jelly panna cotta | Dessert

There’s a sure appeal to jelly in summer time: its playful wobble, its glassy sheen, its potential to please adults and kids alike. This dessert leans into that appeal and the unbeatable pairing of a softly set strawberry jelly with a silky vanilla panna cotta. It’s gentle and funky, and ultimate for lengthy, heat evenings when nobody desires something too heavy: easy however balanced, the berries vibrant and tangy, the cream easy and gently candy. Better of all, every part could be made forward, so all that’s left to do is unmould and benefit from the wobble.Strawberry jelly panna cottaPrep 10 minChill 6 hr+Cook dinner 1 hr 20 minMakes 6For the strawberry layer500g strawberries, washed and hulled, plus additional for serving200g caster sugar40ml lemon juice1 vanilla bean pod2 tsp almond oil, or sunflower oil3 leaves platinum-strength gelatineFor the panna cotta layer300ml double cream100ml milk50g caster sugar2 leaves platinum-strength gelatinePut the strawberries in a meals processor and pulse just a few occasions till coarsely chopped. Switch to a medium saucepan and add 50ml water, the sugar and the lemon juice. Cut up the vanilla pod, scrape out the seeds (save these for the panna cotta) and put the empty pod in with the strawberries. Put the pan on a low warmth and cook dinner, stirring gently, for about two minutes, till the sugar dissolves. Flip up the warmth to medium-low and simmer, stirring often, for about 10 minutes.Pressure the combination by way of a effective sieve set over a bowl, permitting it to drip naturally – keep away from urgent the pulp, as a result of that may cloud the jelly (in case your sieve is small, work in batches). You need to find yourself with about 400ml strawberry juice (save the strained pulp to stir into yoghurt for breakfast).In the meantime, evenly oil six dariole moulds or small glasses (150-200ml) with a paper towel dabbed in almond or sunflower oil, and placed on a tray.Soak the gelatine leaves in very chilly water for 5 minutes. Heat the strained strawberry juice (don’t let it boil), squeeze the surplus water out of the gelatine, then stir the leaves into the nice and cozy juice till dissolved. Divide the jelly between the moulds (about 60ml every) and refrigerate for about three hours, or till simply set.As soon as the jelly has set, make the panna cotta layer. Mix the cream, milk, sugar and reserved vanilla seeds in a small saucepan. Warmth gently, stirring, till steaming (don’t boil), then take off the warmth. Soak two gelatine leaves in chilly water for 5 minutes, then squeeze out the surplus water and stir into the nice and cozy cream till totally dissolved. Cool for 20 minutes, stirring often.Fastidiously pour about 60ml of the panna cotta combination over the set strawberry jelly. Refrigerate for not less than three hours, or in a single day, till set.When able to serve, run a small knife across the edge of every mould simply sufficient to interrupt the seal. As air slips in, a smooth bubble ought to kind between the panna cotta and the mould. Invert on to serving plates, wait patiently and the panna cotta ought to launch in a single easy, satisfying sigh. Serve instantly, garnished with the additional strawberries.