Serves 4

Ingredients

200ml Lee Strand Cream 100ml Valentia Island Farmhouse Dairy Buttermilk 60g caster sugar
1 vanilla pod, split
2 leaves of gelatine, soaked in tepid water until soft
200ml Lee Strand Cream
30g caster sugar
200g Óilean Dark Chocolate 30g cubed butter
200g Slíeve Luachra Strawberries
25g sugar
2.5g pectin
5g fresh lemon juice
4 scoops Valentia Island Mango and Passionfruit Sorbet

Method

1. Make the panna cotta: Place the cream, buttermilk, caster sugar and vanilla (seeds plus pod) in a non-stick saucepan and slowly bring to the boil, then remove from the heat. Remove the vanilla pod from the mixture and discard. Squeeze the excess water from the gelatine. Add it to the buttermilk mixture, stirring until it dissolves completely. Strain the mixture into a measuring jug and divide it between 4 dariole moulds. Leave to set for at least two hours.

2. For the chocolate sauce: warm the cream and caster sugar until the sugar dissolves. Melt the chocolate over a pan of gently simmering water. Whisk the melted chocolate into the cream and whisk in the butter.

3. To make the coulis: purée the strawberries in a food processor. Transfer to a saucepan and heat over medium heat. Mix the sugar and pectin together, stir into the strawberry purée and bring to the boil. Strain and stir in the lemon juice. Chill. Unmould the panna cotta onto a plate, add a scoop of sorbet, strawberry coulis and drizzle with chocolate sauce.