5 August 2020

Clotted Cream Panna Cotta with Maserati’s Strawberries, Lemon Crumble, Strawberry and Basil Sorbet

Luke Aston

Follow along with chef, Luke Aston’s, Clotted Cream Panna Cotta with strawberries, garnish with Nurtured in Norfolk micro basil cress.


To make the Panna Cotta:

  1.  Heat up the milk, sugar and vanilla to around 80°
  2. Soak the gelatine
  3. Pour milk over gelatine and whisk in clotted cream (do not boil it as it will split)

For the Lemon Crumble:

  1. Add all the ingredients into a bowl and mix all together to form a dough
  2. Roll this out and bake at 160° for around 7 minutes
Strawberries :
  1. Soak the strawberries in stock syrup for a few hours
  1. Whisk purée together with stock syrup and churn in a machine (If you don’t have an cream machine, freeze the mix and then blend it and re-freeze)
  1. Steam the Strawberry’s with icing sugar in a vac lag bag for 1 hour and then pass

Plate all components as you desire, and garnish!


  • Semi-Skimmed Milk (125ml)
  • Vanilla Pod, Split and Seeds Scraped (1)
  • Caster Sugar (60g)
  • Cornish Clotted Cream (450g)
  • Gelatine Leaves (6g)
  • Butter (100g)
  • Caster Sugar (75g)
  • Egg (1)
  • Lemon Zest (1)
  • Plain Flour (200g)
  • Stock Syrup (100g)
  • Strawberries (100g)
  • Strawberry and Basil Puree (500g)
  • Stock Syrup (250g)
  • Strawberries (500g)
  • Icing Sugar (50g)