By Sonia Anthony. Reproduced with permission.

This beautiful dish was demonstrated at the Community Stage of the January Bendigo Community Farmers Market. It was truly marvellous.

Method
Pannacotta
Line a 15 cm x 25 cm tray with baking paper.

Bring the milk, cream and sugar to the boil. Remove from heat.

Soak the gelatin leaves in cold water until soft. Squeeze any excess water from gelatin
before adding into the cream/milk. Stir to melt through evenly.

Add the mint leaves and allow to infuse until the mix cools. Strain through fine strainer into the tray, squeezing any extra mix from the mint (lots of flavour there!)

Ingredients
Pannacotta
550 ml milk
600 ml cream
112 g sugar
6 gelatine leaves
1 bunch mint, leaves picked and washed to remove any grit or dirt

Strawberry Jubes
1 cup sugar
1⁄4 cup water
pinch tartaric acid
1/3 cup cornflour
1 cup icing sugar
1⁄4 cupwater
1 cup boiling water
1 teaspoon lemon juice
5 leaves gelatin, soaked in cold water until soft
1⁄2 punnet strawberries, pureed castor sugar to roll jubes in

Place in fridge to set (approx 1 hour).
When ready to serve, place your chopping board on top of the tray and flip it over.
Remove the baking paper and cut with a straight edged knife (not serrated!), place on
serving plate or tray. Serve immediately.

Strawberry Jubes
It’s important to have all ingredients ready to hand before starting this recipe. You’ll
need a cooking thermometer.

Line a 15 cm x 25 cm tray with baking paper.

Bring the sugar and 1/4 cup water to the boil and cook until it reaches 115 degrees C.
Add the tartaric acid and lemon juice once the sugar has reached the correct temperature.

Add cornflour, sugar and 1/4 cup water to make a paste and add it to the sugar mix.
Once the above is incorporated, add the boiling water and on a slow heat, cook until
thickened and transparent (approx 30 minutes). When it has become transparent, add
the lemon juice and gelatin, stir well and let cool slightly.

Add strawberry puree once the mix has cooled to blood temp (I placed my pot in a cold water bath in the sink to quicken this process) Mix until all has been incorporated before placing in tray. Set in fridge overnight (or place in freezer to quicken the process). Remove from tray to cut into pieces.

Roll in sugar just before serving.

Accompaniments
Other goodies to serve with the mint pannacotta:

  • Strawberry chips – slice strawberries, dip in sugar syrup before placing on a dehydrating
    tray and drying overnight (can also dry in a low oven).
  • Poached peaches – cook ripe peaches in a 50/50 sugar/water syrup until the peaches
    are soft. Cool completely before slicing.
  • Peach puree – peel cooked peaches and remove pip before blitzing in a blender until
    smooth. Keep refrigerated to retain colour.