Buy all ingredients right below the recipe
INGREDIENTS FOR THE PANNA COTTA
- 10 g gelatin sheets
- 400 g whipping cream min. 30%
- 1 vanilla bean
- 130 g sugar
INGREDIENTS FOR THE STRAWBERRY SAUCE
- 12 pcs whole strawberries
- 10 g vanilla sugar
- 10 g cornstarch
- 2 tablespoons strawberry syrup
- Fresh mint for garnish
PREPARATION
- 1Soak the gelatin sheets in a bowl of cold water.
- 2Cut the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.
- 3Pour the cream into a saucepan and heat it slowly. Wait until it steams, but do not boil it. Remove the saucepan from the heat and add the sugar and vanilla seeds to the cream. Mix well, then let it cool to 70-80°C.
- 4Squeeze the gelatin and add it to the hot cream. Mix them thoroughly with a whisk, then strain into a bowl. Place it in the refrigerator to cool for at least 4 hours.
- 5Clean the strawberries and cut them into quarters.
- 6Mix the sugar water and cornstarch, then boil over low heat in a saucepan. Pour in the strawberry syrup, mix, and add the quartered strawberries. Stir together and let cool.
- 7Unmould the panna cotta onto a plate, add the strawberry sauce, and garnish with fresh mint leaves.
Tip
To prepare the panna cotta, you will need 4 bowls with a diameter of 9 cm and a kitchen thermometer. Before serving, place the bowl in hot water for a short time to easily unmould the panna cotta. If you want the panna cotta to have a softer consistency and do not wish to unmould it from the glass bowl, use only 5 g of gelatin instead of 10 g, then pour the prepared mixture into the bowl and let it cool. Add the strawberries and serve in the glass.
