Name: Panna Cotta with Strawberry Coulis
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 vanilla bean, split lengthwise and seeds scraped; 3 cups (750 ml) 15% thick cream; 1/2 cup (105 g) sugar; 4 tsp gelatin; 3 tbsp (45 ml) cold water; Canola oil; 3 cups (510 g) strawberries, quartered; 1/3 cup (70 g) sugar; Fresh mint leaves, for decorating

Ingredients

- 1 vanilla bean, split lengthwise and seeds scraped
- 3 cups (750 ml) 15% thick cream
- 1/2 cup (105 g) sugar
- 4 tsp gelatin
- 3 tbsp (45 ml) cold water
- Canola oil
- 3 cups (510 g) strawberries, quartered
- 1/3 cup (70 g) sugar
- Fresh mint leaves, for decorating

Preparation

- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- Meanwhile, in a pot, mix together the cream, sugar and the vanilla seeds and bean. Simmer very gently for 5 minutes or until the sugar has dissolved. Remove from the heat.
- Whisk the gelatin into the cream mixture and continue whisking until fully dissolved. Remove and compost the vanilla bean.
- Lightly oil six ½-cup (125 ml) ramekins. Pour the cream mixture into the ramekins. Cover with plastic wrap and refrigerate for 6 hours or until the panna cotta has set.
- Meanwhile, in a food processor, purée the strawberries and sugar until smooth. Transfer into a bowl.
- Run a knife around the edge of each ramekin or place the bottom of each ramekin in warm water, then unmould by inverting onto a plate. Top with the strawberry coulis and garnish with mint.

Panna Cotta with Strawberry Coulis

Categories

Ingredients

Preparation

Personal Note