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Dessert
Strawberry Panna Cotta
Silky panna cotta served with sweet and tangy strawberry sauce.
Silky panna cotta served with sweet and tangy strawberry sauce.
Cooking time30 minutes
Prep time10 minutes- DifficultyMedium
Servings5-8 portions
Panna Cotta
- Milk 240 g
-
160 g Multipurpose Cream 1L
- Vanilla extract 15 g
- Sugar 30 g
- Gelatin mass 28 g
Gelatin Mass
- Gelatin powder 11 g
- Water 66 g
Strawberry Jelly
- Frozen strawberries 200 g
- Sugar 60 g
- Lemon juice 6 g
- Gelatin mass 42 g
Lime Jelly
- Water 760 g
- Sugar 115 g
- Citric acid 0.8 g
- Carrageenan powder 5 g
Garnish
- Strawberry topping (use approx. 10% of fresh fruit weight)
- Fresh strawberries (trimmed)
Panna Cotta
- Heat milk, cream, and sugar to 50–55°C (do not boil).
- Remove from heat, add gelatin mass, and stir until fully dissolved.
- Strain and let cool slightly.
- Pour into serving cups (about 80 g per portion).
- Chill until fully set.
Gelatin Mass
- Sprinkle gelatin over water.
- Refrigerate until fully hydrated and set.
Strawberry Jelly
- Blend strawberries with sugar and lemon juice.
- Bring the mixture to a boil, then remove from heat.
- Add gelatin mass and stir until dissolved.
- Let cool slightly, then pour over panna cotta (~15 g per portion).
Lime Jelly
- Mix water, sugar, Citric acid, and Carrageenan powder together.
- Bring to a boil, pour into molds, and allow to set.
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