Panna Cotta with Strawberry Compote
Ingredients
For the Panna Cotta:
- 2 cups (500g) of heavy cream
- 1/3 cup (80g) of sugar
- 2 sheets of gelatin (about 8g)
- 1 tablespoon of vanilla extract
For the Strawberry Compote:
- 7 oz (200g) of strawberries
- 1/3 cup (about 100ml) of water
- 1 sheet of gelatin
Procedure
Panna Cotta:
- Base Preparation: Soak the gelatin sheets in cold water. Bring the cream, sugar, and vanilla to a boil. Remove from heat and add the squeezed-out gelatin, stirring until fully dissolved.
- Resting: Strain and pour into glasses. Allow to cool, then refrigerate until fully set.
Strawberry Compote:
- Compote Preparation: Cut the strawberries into small pieces and place them in a saucepan with the water. Heat without bringing to a boil. Add the previously softened and squeezed gelatin sheet. Stir until dissolved.
- Finishing: Let the compote cool and then gently pour it over the set panna cotta. Refrigerate until it is thoroughly chilled.
Creator