Strawberry Panna Cotta

Strawberry Panna Cotta

1. Boil the frozen strawberries in a saucepan together with the lemon juice and zest until the strawberries have broken down into a puree. Strain the mashed strawberries through a fine sieve to remove all the seeds. Pour Flora plant whipping cream 31% and agar into a pot. Bring it to a boil while stirring for about 2 minutes, then add the strawberry puree and granulated sugar. Cook the strawberry panna cotta for another minute. Then pour it into the desired mold or glass. Let it sit in the refrigerator to set for at least 4 hours before decorating and serving.

Marinated strawberries

1. Wash and chop or slice the strawberries, place them in a bowl. Sprinkle with sugar, lime juice, and zest. Stir and refrigerate until ready for decoration.

Rhubarb Drops

1. Wash and dice the rhubarb, place it in a saucepan with sugar and water. Cook until it becomes a mush. Turn off the heat and strain the cream. Then bring the liquid back to a boil with agar while stirring. Mix in the red food coloring and pour into a jar. Place it in the fridge and when it has completely set, blend the jelly until it is completely smooth. Pour it into a small piping bag and place it in the fridge until decoration.

White Chocolate with Puffed Quinoa

1. Melt the white chocolate over a water bath. Then mix it with the puffed quinoa and spread a thin layer on a silicone mat. Chill until decoration.

Plating

1. Carefully remove the panna cotta from the mold and place it on a plate. Take the strawberries out and let them dry a bit on a piece of paper, then arrange them on the plate. Break off appropriately sized pieces of the white chocolate with puffed quinoa and place them around. Top with some lemon balm.