Yorkshire strawberries with buttermilk panna cotta, and yoghurt meringue.

  • 2 hrs 30 mins (+ overnight)
  • 4-6
  • Medium


  • Butter milk panna cotta
  • 200g double cream
  • 60g milk
  • 90g sugar
  • 1 vanilla pod
  • 11g gelatine
  • 400g buttermilk
  • Strawberry consommé
  • 600g strawberries
  • 150g sugar
  • ½ vanilla pods
  • Juice of ¼ lemon
  • Strawberry jelly
  • 200ml strawberry consommé
  • 7g leaf gelatine
  • Strawberry puree
  • 500ml strawberry consommé
  • 7g agar agar
  • Strawberry sorbet
  • 1kg strawberries
  • 160g caster sugar
  • 30g glucose syrup
  • Juice of one lemon
  • 100ml stock syrup
  • Yoghurt meringue
  • 40g egg white powder
  • 30g yoghurt
  • 2g salt
  • 100g water
  • 200g sugar
  • 80g water


Butter milk panna cotta

Soak the gelatine in cold water until soft. Place the milk, cream, vanilla and sugar into a pan, bring to the boil and whisk in the softened gelatine.

Pass through a sieve and allow to cool to room temperature. Add the buttermilk and pour 100g of mix into your desired glass and allow to set in the fridge.

Strawberry consommé

Roughly cut the strawberries into quarters. Place all the ingredients into a heat proof bowl and cover tightly with several layers of clingfilm.

Place over a bain marie on a gentle simmer and cook for 1 hour. Remove the cling film and pass the liquor through a muslin cloth.

This can then be used as a base for the other components of the dish.

Strawberry jelly

First soak the gelatine leaf in cold water. Add the softened gelatine to the warm consommé to dissolve. Allow to cool to around 18C, then pour 20g on top of your set panna cotta.

Place back into the fridge to set again.

Strawberry puree

Dissolve the agar agar in a small amount of cold consommé. Then add this to boiling consommé and cook out for 2 minutes.

After 2 minutes pour into and flat tray and allow to set. Once set, place into a food processor and blend until smooth. Reserve for service.

Strawberry sorbet

Place all the ingredients into a heatproof bowl and cover tightly with several layers of Clingfilm. Place over a bain marie on a gentle simmer and cook for 1 hour.

Add to a food processer and puree until smooth. Pass through a fine sieve. Add to ice cream machine and churn. Reserve for service.

Yoghurt meringue

Place the egg white powder, yoghurt, salt and water into a bowl and with an electric whisk, whisk until fluffy and will hold its own weight.

Place the sugar and water into a heavy bottomed sauce pan and bring up to the boil. Slowly add the sugar and water mixture to the egg mix.

You should have a firm mix which should then be piped to the desired shape and dried out in an oven at 60C overnight. Allow to cool then they are ready to use.

To serve: Cut several raw strawberries into quarters, season with a small amount of icing sugar and leave for 3-5 minutes.

Place the strawberries around the edge of the glass. Put dots of the strawberry puree and the meringues positioned on the top.

Crumble a small amount of digestive biscuit in the middle of the strawberries and place a ball of sorbet on top of that and serve.

About The Author

Adam Smith is head chef at the 4 AA rosettes Burlington at the Devonshire Arms, Bolton Abbey. A Roux trained scholar who trained under John Williams at the Ritz in London before making his mark on the Burlington, one of Yorkshire's finest restaurants.

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