Strawberry Panna Cotta & Pomegranate Glaze from Paddington 2

I'm afraid we only know how to make marmalade, but if you have any recipes......

Well, my grandmother used to do a lovely chocolate roulade....Charley Rumble makes a mean apple crumble.....and I can make a strawberry panna cotta with a pomegranate glaze.

- Paddington Bear & Inmates (Paddington 2)

Hi everybody!

So one of the best moments in the entire Paddington 2 movie was the scene where Paddington begins transforming the prison into a lovely 'home away from home' - and that was only made possible due to the creativity and enthusiasm of the other inmates - who offer up a few recipes of their own to complement Paddington's marmalade-based menu.

I couldn't resist trying to make each and every recipe from this film - starting with the Strawberry Panna Cotta & Pomegranate Glaze!

This recipe is actually super easy and really quick to make - just leave it in the fridge for at least six hours (or even overnight) and serve! 

Enjoy!

Strawberry Panna Cotta & Pomegranate Glaze

Makes: 8 small serves (or six large ones - yum!)

Ingredients:

• 500g fresh strawberries

• ½ cup milk

• pinch of salt

• 1½ tsp unflavoured gelatin powder

• 1 tsp vanilla extract

• ⅓ cup sugar

• 1½ cups heavy cream

For the glaze

• 1 pomegranate (or 1 cup pomegranate juice)

• 1 Tbs orange juice

• 3 Tbs honey

*Note - you will need a thermometer for this recipe

Method:

1. Pour the mild into a medium saucepan, and sprinkle the gelatin evenly over the surface. Let it stand for about 10 minutes. (If the gelatin forms clumps, you will have clumps in your finished product - so be sure to spread it all as thinly and evenly as possible)

2. Blend the strawberries into a smooth puree and push through a fine sieve to remove the seeds. 

3. Add the strawberries, sugar and salt to the gelatin/milk mixture. High on high, stirring constantly, until the mixture reaches 57°C (approximately 2-3 minutes).

4. Turn off heat and add in the vanilla and heavy cream, all whilst stirring the mixture. Once they have incorporated fully - transfer the mixture to a bowl set over ice, and continue stirring until it reaches a temperature of about 10°C.

5. Sieve the mixture again, and then pour even amounts into ramekins (I made six larger serves but it could be stretched to eight). Cover the top with cling film and place them in the fridge to set (at least six hours).

6. In a small saucepan, mix together the honey, orange juice and pomegranate seeds (you get these by halving the pomegranate and beating the seeds + juice out of it - it is much easier if you just buy pure pomegranate juice) and then slowly bring to a medium heat, stirring every once in a while.

Note. If using pomegranate juice: bring this mixture to a boil and then reduce the heat until it thickens slightly. Keep warm until you are ready to serve.

Note. If using pomegranate seeds: blend the mixture until smooth. Push through a fine sieve and then return to saucepan. bring to a boil and then reduce the heat until it thickens slightly. Keep warm until you are ready to serve.

Enjoy!

Now, traditionally, Panna Cotta is served outside of the ramekin, turned over onto a dessert plate (you can do this easily by first dipping the bottom of the ramekin into a bowl of hot water and then quickly turning it over onto the serving plate), but I chose to serve mine in tall glasses so you could see the clear layer of Pomegranate Glaze over the top of the Panna Cotta.

The final product!

Enjoy!

I hope you enjoyed this recipe, and please feel free to let me know if there are any other recipes you want to see and definitely let me know how yours turned out if you try it!

Thanks!

See you soon!