Ingredients
- 80 mL Olivani Extra Virgin Oil plus extra to drizzle (Olivani Olive Oil Extra Virgin 4 l)
- 15 mL Powdered gelatin
- 60 mL Cold water
- 500 mL Thickened cream
- 250 mL Full cream milk
- 60 g CSR caster sugar (CSR Caster Sugar 12 x 1kg)
- 5 mL Vanilla extract
- each Flaked sea salt
- 500 g Fresh strawberries, hulled and roughly chopped
- 10 mL CSR caster sugar (CSR Caster Sugar 12 x 1kg)
- 5 mL Lemon juice
- 5 mL Freshly cracked black pepper
- 8 each Fresh strawberries, halved
- each Freshly cracked black pepper
- each Olivani Extra Virgin Oil to drizzle
Method
PANNA COTTA
3 tsp powdered gelatin
60ml (¼ cup) cold water
500ml (2 cups) thickened cream
250ml (1 cup) full cream milk
60g CSR caster sugar
1 tsp vanilla extract
80ml (⅓ cup) Olivani Extra
Virgin Olive Oil plus extra to drizzle
Flaked sea salt
STRAWBERRY & BLACK PEPPER SAUCE
500g fresh strawberries,
hulled and roughly chopped
2 tbsp CSR caster sugar
1 tbsp lemon juice
1 tsp freshly cracked black pepper
TO FINISH
8 fresh strawberries, halved
Freshly cracked black pepper
Olivani Extra Virgin Olive Oil, to drizzle
1. Sprinkle the gelatin over the cold water in a small bowl and leave to bloom for 5 minutes without stirring.
2. Combine the cream, milk, CSR caster sugar and vanilla in a medium saucepan over medium heat. Stir gently until the sugar dissolves and the mixture just comes to a simmer – do not boil. Remove from the heat. Add the bloomed gelatin and whisk until completely dissolved. Allow to cool for 5 minutes, then whisk in the Olivani Extra Virgin Olive Oil until smooth and glossy. Season with a small pinch of flaked sea salt.
3. Lightly oil four 180ml dariole moulds or ramekins with a neutral oil. Pour the panna cotta mixture evenly between the moulds. Refrigerate for a minimum of 4 hours or overnight until fully set.
4. For the strawberry sauce, combine the chopped strawberries, CSR caster sugar and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes until the strawberries break down and the sauce thickens slightly. Stir through the black pepper, taste and adjust sweetness. Allow to cool, then refrigerate until needed.
5. To serve, run a thin knife around the edge of each panna cotta and invert onto a chilled plate. Spoon the strawberry and black pepper sauce around the base. Arrange the fresh halved strawberries alongside, drizzle with a little Olivani Extra Virgin Olive Oil and finish with an extra crack of black pepper.
For a smooth & silky cold-set panna cotta, whisk the Olivani Extra Virgin Olive Oil into the dairy mixture while it’s still warm, not hot. Ensure you whisk your gelatin thoroughly; alternatively use a stick blender to emulsify the mixture & ensure you pass the dairy mixture through a fine sieve ensuring the olive oil flavour carries evenly through every spoonful.