Buttermilk panna cotta with poached strawberries and Welsh shortbread biscuit

Categories: June

Ingredients

• 200g unsalted butter, softened
• 90g icing sugar, sifted
• 250g plain flour
• granulated sugar, to sprinkle
• 3 gelatine leaves
• 350ml double cream
• 200g caster sugar
• 285ml buttermilk
• 150ml white wine
• 500g strawberries, hulled and quartered

Directions

1. Make the shortbread. In a large bowl, mix the butter and icing sugar until smooth. Gently mix in the flour and a pinch of salt to make a dough. Tip out and roll into a log. Wrap in cling film and chill for 2 hours.

2. Meanwhile, make the panna cotta. Soak the gelatine in cold water for 10 minutes. Put the cream and half the caster sugar in a pan over a low heat. Put the buttermilk into a bowl and stir in the hot cream mixture. Squeeze the excess water from the gelatine, then stir into the mixture to melt. Sieve into a jug, then divide between 4 shot glasses. Cool, then chill for a few hours, or until set.

3. Meanwhile, put the remaining sugar and 100ml water in a pan over a low heat. Cook, stirring, to dissolve. Bring to the boil, add the wine and return to the boil. Put the strawberries in a bowl, pour over the syrup, cover and cool.

4. Preheat the oven to 180˚C/fan 160˚C/gas 4. Slice the dough into 12. Put on non-stick baking sheets and bake for 15-20 minutes. Cool slightly, then cool on a wire rack. Sprinkle with sugar.

5. Decorate the panna cotta with some strawberries and serve with the shortbread and strawberries.

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