Panna cotta with strawberries
Kifli Kukták
Preparation method
Soak the gelatin sheets in a bowl of cold water.
Cut the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.
Pour the cream into a saucepan and heat it almost to boiling point – it should steam, but not boil. Remove from heat. Add the sugar, vanilla seeds, and the bean itself, stir, then let it cool to 70–80 °C.
Chef's tip
For preparation, you will need 4 molds approximately 9 cm in diameter and a kitchen thermometer.
Before serving, dip the molds briefly in hot water, so the panna cotta will come out more easily.
If you prefer a softer consistency and don't want to invert it onto a plate, use only 5 g of gelatin and pour the cream into glasses. In this case, let it cool in the glasses and serve directly from them with strawberries on top.
Ingredients
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20 min
