Method
For the lemon panna cotta
Soak the gelatine leaves in cold water.
Heat the cream, sugar and lemon zest to 60C.
Squeeze the excess water from the gelatine leaves then add them to the cream. Leave to infuse for 20 minutes.
Pass the cream through a fine strainer, then divide between six jars or glasses.
Allow to set in the fridge for at least 6 hours before serving.
Notes: You can lay the jars on an angle before pouring in the panna cotta mixture, this will give you a diagonal presentation once it has set. I find an egg carton works well for this. Zest the lemons directly over the cream to capture all of the lemon oil.
For the strawberries
Wash and hull the strawberries then cut into small pieces.
Note: If your strawberries aren’t amazing simply toss them with a tiny amount of icing sugar and lemon juice to bring out their flavour.
For the lemon pound cake
Line a 25cm x 30cm tin with baking paper and preheat your oven to 150C.
Whisk the butter, salt and sugar until light and fluffy.
Slowly drizzle in the eggs and continue to whisk intensely.
Fold in the flour and baking powder. Add the lemon zest and juice.
Bake for approximately 40 minutes.
Leave to cool, then wrap in cling film and freeze overnight.
Cut the frozen cake into chunks and use a food processor to blend to a fine crumb.
Note: Make sure that the egg completely emulsifies with the sugar and butter, as this will have a major impact on the texture of the pound cake. If the mixture splits when adding the egg warm it gently over a pot of simmering water and then continue whisking.
For the medjool dates
Cut the dates into quarters and roll each piece into a ball.
To assemble
Spoon the chopped strawberries over the set panna cotta, followed by the lemon pound cake crumbs and medjool date balls. Top with a generous scoop of vanilla ice cream.
