TRY these delicious sauces, which can accompany panna cotta.
Toss a punnet of hulled and thinly sliced strawberries with three tablespoons balsamic vinegar, a tablespoon of sugar and half a teaspoon of freshly ground black pepper in a large bowl to combine.
Let stand for 30 minutes, tossing occasionally.
Spoon over and around the panna cotta and serve.
Cranberry and orange sauce
Soak half a cup of craisins (dried cranberries) in a cup of fresh orange juice for two hours to plump the cranberries.
Put the mix into a small saucepan with 1 1/2 tablespoons of sugar.
Bring to the boil over gentle heat, turn the heat down and simmer, stirring occasionally, until the cranberries are softened, about seven minutes.
In a blender, puree the mixture until smooth.
Pour the sauce through a sieve into a small bowl, pressing hard on any remaining solids, which you can discard.
Cool the sauce. The sauce may be made two days ahead and chilled, covered.
Spoon the sauce over and around panna cotta and serve.
