Panna Cotta
- Level:
-
Easy
Strawberry jelly
Used products: Strawberry jelly
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1.1 lbstrawberries
Preparation: Strawberry jelly
Remove stems and place in a bowl.
Used products: Strawberry jelly
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1.8 ozsugar
Preparation: Strawberry jelly
Add
Place plastic wrap on the bowl and place over a double boiler so that the strawberries release their juices.
Sieve through a chinois.
Used products: Strawberry jelly
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3 leaf/leavesrehydrated gelatin
Preparation: Strawberry jelly
For 500 g of juice, add
Pour 40 g of jelly in verrines and let set in the fridge.
Tips & Tricks: For a different look, try tilting your glasses or verrines, making sure that they are well supported and let them set in the fridge to create a nice diagonal line.
Shortbread
Used products: Shortbread
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1.0 lbbutter
Preparation: Shortbread
In a stand mixer, soften
Used products: Shortbread
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1.1 lbflour
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7.8 ozfine sugar
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0.2 ozsalt
Preparation: Shortbread
Sift and add
Refrigerate at least 2 hours and roll out to 3 mm thick.
Freeze the dough.
Cut strips 7 cm long by 1 cm wide.
Bake the shortbread at 160°C until golden.
Zéphyr™ white chocolate panna cotta
Used products: Zéphyr™ white chocolate panna cotta
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12.5 ozmilk
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2 beans(s)Vanilla
Preparation: Zéphyr™ white chocolate panna cotta
Infuse 15 minutes
Used products: Zéphyr™ white chocolate panna cotta
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4 leaf/leavesrehydrated gelatin
Preparation: Zéphyr™ white chocolate panna cotta
Bring to a boil and pour the infusion over
Used products: Zéphyr™ white chocolate panna cotta
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1.0 lb35% cream
Preparation: Zéphyr™ white chocolate panna cotta
Add and mix
Refrigerate at least 24 hours.
Mix the panna cotta before using.
Pour 80 g in verrines and let set in the fridge for at least 4 hours.
Place a strawberry brunoise mixed with some jelly on the panna cotta and decorate with cornflowers and the shortbread.
Tips & Tricks: The panna cotta can be stored in the freezer. Pull out the necessary quantity a few hours before service to thaw.
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