Thyme Panna Cotta with Strawberry Salad

Cook time 30 minutes + chilling
Servings 12


Panna Cotta
480ml milk
1 vanilla bean, scraped
2 sprigs of thyme
150g of caster sugar
480ml pouring cream
12.8g powdered gelatine

Strawberry Salad
Peel and juice of ½ an orange, very finely julienned
2 tbs. sugar
1 vanilla pod
¼ cup Spanish extra virgin olive oil
2 punnets of strawberries, finely diced
Baby basil and biscotti, optional garnish

Thyme Panna Cotta with Strawberry Salad


Heat milk, vanilla, thyme and sugar in a saucepan until it just comes to the boil. Remove from the heat and infuse for 10 minutes. Now gently whisk in the cream and gelatine until it dissolves. Strain the mixture into a large jug through a fine sieve. Pour into small glasses. Chill in the fridge for 2-3 hours or until set.

For the strawberry salad, blanch orange peel 2-3 times in rapidly boiling water and remove the bitterness. Place blanched orange peel, sugar, vanilla and olive oil in a mixing bowl with the diced strawberries. Toss well and set aside.

To serve, place a spoonful of the strawberry salad on the panna cottas. Garnish with baby basil and biscotti.