Helen Goh's roasted hazelnut panna cotta with strawberries and lime
Almost any in-season fruit would be lovely with this hazelnut-infused set cream, but strawberries are particularly good right now. Poached sour cherries would also be delicious, or when summer's bounty has gone, try bananas, poached pears, or figs. Ingredients 1 tsp almond (or vegetable) oil, for brushing molds 200g whole skinless hazelnuts 600ml pure cream 200ml whole milk 130g caster sugar pinch of salt 3 sheets leaf gelatine (5g) shaved peel of 1 lime, avoiding the bitter white pith 12 strawberries (about 200g) 1 tbsp icing sugar 1 tbsp lime juice Method 1. Heat oven to 160C fan-forced (180C conventional). Brush the inside surface of 6 dariole moulds lightly with the oil, then place on a tray and set aside. 2. Spread the hazelnuts out on an oven tray and roast in the preheated oven for 10-12 minutes, until light golden brown. Allow to cool for 10 minutes, then tip into a food processor and pulse until roughly chopped. Tip the nuts into a large saucepan, then add the cream, mil...
