Serves 8

1 day to cook



Strawberry granita:

  • 7 punnets (1.75kg) of strawberries

  • 90g sugar

  • 1 vanilla bean, split, seeds scraped

  • 1 lemon, juiced

  • 700ml water

  • 140g sugar syrup (made by bringing 1/3 cup sugar and

  • 1/3 cup water to the boil in a large saucepan)

  • 1 punnet strawberries, chopped, to serve

  • Iranian fairy floss to serve

Almond milk pana cotta:

  • 2 leaves titanium-strength gelatine

  • 600ml almond milk

  • 65g sugar

  • 1 vanilla bean, split, seeds scraped


To make the granita, coarsely chop strawberries.

Place in a bowl with the sugar, vanilla bean seeds

and pod and lemon juice and mix to combine.

Place bowl over a saucepan of gently simmering water for about an hour.

Check the water level in the saucepan to ensure it doesn't evaporate

and top up with boiling water if required.

Remove pod. Blend the strawberry mixture in a blender

and strain through a fine sieve or muslin cloth to remove seeds.

You will need 1 litre of strawberry juice.

Combine the drained strawberry juice, water and sugar syrup.

Pour into a large baking tray and freeze until partially frozen.

Use a fork to break up the mixture. Return to freezer.

Repeat every 30 minutes or until mixture resembles ice crystals.

To make the panna cotta, soak the gelatine in cold water until soft,

then squeeze to remove excess moisture. Set aside.

In a small saucepan, combine half the almond milk with the sugar

and vanilla bean seeds and pod.

Cook, stirring, over low heat for 5 minutes or until sugar dissolves and mixture is hot.

Stir in the gelatine, then add the remaining cold almond milk. Remove the pod.

Strain the mixture and pour into serving glasses. Refrigerate until set.

Top with chopped strawberries, granita, then fairy floss to serve.

You may have a little granita left over – top-up or save for later.


Recipes by Qantas Creative Director - Food, Beverage and Service Neil Perry and Spice Temple, Sydney Head Chef Andy Evans. Photography by Brent Winstone and Guy Balley. Styling by Aimee Jones.