500 ml cream
1 cinnamon stick
Pinch of ground cardamom
100 g Dansukker Jelly Sugar Multi
500 g (1 litre) strawberries
2 tsp crushed green peppercorns
2 tbsp Dansukker Cane Sugar Granulated
Boil the cream with the cinnamon and cardamom for 2 minutes. Whisk in the jelly sugar and boil for a further 30 seconds. Strain the mixture into 4 glasses or bowls. Refrigerate until serving.
Slice the strawberries. Put the strawberries, cane sugar and green pepper in a saucepan and bring to the boil. Serve the berries with the panna cotta.
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