Ingredients

• 3 gelatine leaves
• 250ml/8fl oz milk
• 250ml/8fl oz double cream
• 25g/1oz sugar
• 50ml/2oz limoncello liqueur
• knob of butter
• 50g/2oz sugar
• 150g/5oz strawberries
• quartered
• ½ lemon
• juice only
• To decorate:
• lemon slices dredged in icing sugar

Directions

• Soften the gelatine leaves in cold water.
• In a heavy-based saucepan
• mix the milk
• cream
• sugar and limoncello liqueur. Gently simmer
• remove from the heat and add the gelatine leaves.
• Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool
• then place in the fridge to set.
• To make the sauce
• place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar dissolve.
• Add the chopped strawberries and lemon juice. Remove from the heat and pass through a sieve. Allow to cool.
• Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. Decorate with a slice of lemon dipped in icing sugar.