Ingredients
Panna cotta:
- 200 gram Strawberry fresh or frozen
- 250 ml Cream (30%)
- 60 gram Sugar
- 10 gram Gelatin
- 150 gram Milk
Strawberry compote:
- 400 gram Strawberries
- 50 gram Sugar or to taste
- 2 tablespoons Lemon juice
Instructions
- Pour the milk into a small saucepan and bring to a boil. Remove from the heat and cool to about 60°C (or slightly lower).
- Pour in the gelatin and mix thoroughly until it is completely dissolved. This method is not very convenient, so at the end of the recipe I will tell you about the other two.
- Put 200 g of strawberries in a blender, pour in a little cream and beat until smooth. Pour the mixture into a saucepan, pour in the remaining cream, add the sugar and, stirring, bring to a boil. Remove from heat immediately.
- Allow the strawberry-cream mixture to cool slightly and add the milk and gelatin to it. Stir thoroughly.
- Strain everything through a sieve, this will remove the strawberry seeds and lumps of undissolved gelatin, if they remain.
- Pour the mixture into the cremans or molds and put it in the refrigerator for at least 3 hours, or better for 5.
- Shortly before serving, prepare strawberry compote: 400 g of strawberries cut into small pieces. Put them in a deep dish, add sugar to taste and pour over the lemon juice. Gently mix and put in the refrigerator for 10 minutes. When serving, add 2-3 spoons of strawberry compote to each portion of Panna cotta.
- Bon Appetit!