Put two gelatine sheets into a bowl and cover with cold water. Leave for 5min. Meanwhile, line a 900g (2lb) loaf tin with clingfilm. Slice strawberries and arrangein base of tin.
Step 2
Pour the champagne or sparkling wine into a medium pan and add 25g (1oz) of the sugar. Lift out the gelatine (keep the water bowl) and add to the pan. Heat gently until the gelatine just dissolves, then pour into base of prepared loaf tin - the mixture should just cover the strawberries. Chill until set, about 2hr.
Step 3
Meanwhile, put remaining gelatine into the water bowl and leave for 5min.
Step 4
Rinse pan out and add cream, remaining sugar and vanilla pod. Heat gently, stirring frequently to release the vanilla seeds and dissolve the sugar. Lift gelatine out of water (discard water) and add to the cream mixture. Stir to dissolve. Take off heat and pour in milk. Leave at room temperature for about 2hr. Remove vanilla pod.
Step 5
Take the loaf tin out of the fridge (the champagne mixture should be set - if not, return to the fridge until it is) and carefully pour in the cooled cream mixture. Chill for 6hr, or preferably overnight, until set.
Step 6
To serve, invert the tin on to a serving plate. Lift off tin and peel off clingfilm. Serve pannacotta in slices with Orange Shortbreads.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
