in season ENJOY A TA STE OF SUMMER WITH THESE VIBR ANT DISHES MADE FROM JUNE’S FRESHEST INGREDIENTS
Strawberries The British strawberry season runs from March through to October. Strawberries belong to the rose family, along with raspberries and blackberries. Sunlight helps the strawberry plant produce natural sugars, which gives these ruby berries their sweet flavour. Look out for delicious varieties in store, including finest* Driscoll Jubilee, Driscoll Elizabeth and Eves Delight – great with soft cheeses, such as Brie or Camembert.
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ST R AW B E R RY J E L LY PA N N A COT TA S Serves 6 Takes 30 mins, plus chilling Cost per serve 93p 5 gelatine leaves 1 x 300ml pot double cream 200ml (⅓pt) whole milk 75g (3oz) caster sugar 1 lemon, zested and juiced For the strawberry jelly 300g (10oz) strawberries, hulled and sliced, plus extra to serve 40g (1½oz) caster sugar 1 tbsp lemon juice mint leaves, to garnish
1 Soak 3 gelatine leaves in cold water for 10 minutes; squeeze out the liquid.
<#X#> Find more great strawberry recipes at tesco.com/realfood
2 Meanwhile, in a pan, heat the cream, milk and sugar until the mixture just comes to the boil. Remove from the heat and stir in the gelatine, until dissolved. Add the lemon zest and juice. Divide the mixture among 6 x 150ml (¼pt) glasses. Leave to chill for 3-4 hours. 3 To make the jelly, soak the remaining gelatine as in step 1; squeeze out the liquid. 4 Meanwhile, put the strawberries and sugar in a pan with 100ml (3½fl oz) water. Bring to the boil, then simmer for 5 minutes, until the berries break down. Strain through a sieve into a jug. 5 Stir the gelatine into the strawberry liquid until dissolved, then add the lemon juice. Leave to cool, then pour over the set panna cottas. Chill for 3-4 hours, until set. To serve, top each with the extra strawberries and mint leaves. Each serving contains Energy
1546kJ 372kcal 19%
Fat
Saturates
Sugars
Salt
29g 18g 26g 0·1g 41% 88% 29% 1%
of the reference intake. See page 96. Carbohydrate 26g Protein 4g Fibre 2g