Pannacotta terrine with strawberries in red wine syrup


Pannacotta terrine with strawberries in red wine syrup

Total Time: 30 Mins


  • 600ml thickened cream
  • 1/2 cup (110g) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 4 gold-strength gelatine leaves (see note)
  • 500g mascarpone cheese

Strawberries in red wine syrup

  • 2 cups (500ml) fruity Italian red wine (such as Valpolicella)
  • 1 tsp lemon juice
  • 2 tsp dried pink peppercorns (see note), lightly crushed, plus extra to serve
  • 1/2 cup (110g) caster sugar
  • 2 punnets (500g) strawberries, hulled, halved


  1. Lightly grease a 1-litre terrine (we used a pyramid-shaped one) or eight 150ml dariole moulds. Line with plastic wrap.
  2. Place thickened cream, sugar, vanilla pod and seeds in a pan, then stir over low heat to dissolve the sugar. Remove from heat and set aside to infuse for 5 minutes.
  3. Meanwhile, soak gelatine in a bowl of cold water for 5 minutes to soften, then squeeze to remove excess water. Add leaves to warm cream, stirring to dissolve. Cool, then gently whisk in mascarpone until combined. Strain into a jug, discarding vanilla pod. Pour into terrine or moulds, then cover and chill for at least 8 hours to set, preferably overnight.
  4. For the strawberries, place the red wine, lemon juice, peppercorns and sugar in a saucepan, then stir over medium heat to dissolve the sugar. Increase heat to high, bring to the boil, then simmer over medium heat for 10 minutes until reduced slightly. Allow to cool completely, then place in a bowl with the strawberries. Set aside for up to 1 hour to macerate – don’t leave the strawberries any longer than this, as they will discolour.
  5. To serve, briefly dip the terrine mould in warm water, or rub the outside with a hot, damp tea towel, then turn out onto a plate. If using a large terrine, cut the pannacotta into 8 slices, then divide among serving plates. Top with berries and the syrup, then garnish with extra peppercorns.