For the Strawberry Jelly
300g Fresh Strawberries
250g Caster Sugar
Juice of 1 Lemon
3 Leaves of Gelatine
For the Clotted Cream Pannacotta
30g Clotted Cream
300g Double Cream
40g Caster Sugar
1 Leaf Gelatine
For the Scone Crumble
8oz Self Raising Flour
1 tsp Baking Powder
1oz Caster Sugar
2oz Soft Butter
¼ pt Milk
Make & Chill the Jam…
In a heavy bottom pan place the strawberries, lemon juice and sugar over a low heat until the sugar has dissolved.
Once dissolved, bring to the boil at 105˚C then blitz the mixture in a food processor.
While hot, measure out ½ pint of the mixture and stir in the 3 softened gelatine leaves.
Pour a layer of jam (about 5mm thick) into lightly greased pannacotta moulds and chill until set.
The Clotted Cream Pannacotta…
Boil the Clotted Cream, Double Cream and Caster Sugar together. Once boiling, reduce the heat for two minutes.
Take off the heat and add the softened gelatine leaf and whisk in until melted. Now strain the liquid into a bowl and leave it to cool.
Once the mixture has cooled, pour it onto the jam in the pannacotta moulds.
The Scone Crumble…
Sieve together the self raising flour and baking powder then add the caster sugar and softened butter. Rub the mixture together until you have a fine bread crumb texture.
Make a well in the middle of the mixture and add the milk mixing together to form a dough.
Cut out scones and place them on baking paper approximately 5cm apart and bake at 170˚C for 16 minutes.
Take them out of the oven, blitz them up into small bits and then place back in the oven for a further 5 minutes
Gently press the crumbled scones, using a cutter into a circle on the plate and then turn out the pannacotta on top. Decorate with sliced stawberries and drizzles of the left over jam mix. Mmmmm…