Says Van der Jagt, "The season's first Lambada strawberries are so sweet that you don't really need to do much to them. They make a decent dessert served as they are in a little bowl. But they are also a fine complement to this creamy panna cotta."
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 cup cream (250 ml)
- 1/4 cup sugar (50 ml)
- 1 (organic) lemon, washed
- 1/2 lb Dutch (Lambada) strawberries (250 g), cleaned and hulled
- You will also need:
- A grater
- Plastic wrap
Grate the yellow zest off of the lemon. Now cut the lemon in half and squeeze the juices over the cream. Add the zest. Mix and then pour the mixture into small glasses. Cover with plastic wrap and allow to set in the fridge for several hours.
Quarter the strawberries lengthways and gently sit the strawberries on top of the set panna cotta. Serve chilled.
* This dish is best in spring and summer, when strawberries are in season.
* I never wash my strawberries - you wash a lot of the flavor away. If your strawberries are a bit sandy, simply rub it off with a kitchen towel or wash them only for the briefest second in cold water (before hulling).
* Yolanda stipulates using Dutch Lambada strawberries, but please use whatever strawberries are native to your area. They will taste fresher and more flavorful than any fruit with a jetlag.
* Yolanda says to use a regular grater, but I find that where it comes to citrus fruit, nothing beats the Microplane grater for getting only the tasty yellow zesty bits and none of that nasty bitter white pith.