Strawberry panna cotta

Total: 2 hr 20 min. | Active: 20 min.
gluten-free

Ingredients

for 4 people

Panna cotta
5 dl single cream
4 tbsp sugar
vanilla pod, cut lenghtwise, seeds scratched out
4 leaf gelatine, immersed in cold water for approx. 5 mins., drained
250 g strawberries, cut into pieces
Strawberries
150 g strawberries, cut into wedges
organic lemon, use a little grated zest and 1 tbsp of juice
1 tbsp icing sugar

How it's done

Panna cotta

Place the cream and sugar in a pan along with the vanilla pod and the vanilla seeds, bring to the boil. Reduce the heat, cook for approx. 3 mins. Remove the pan from the heat, remove the vanilla pod. Stir the gelatine into the hot cream. Puree the strawberries, mix into the cream, pass through a sieve into a measuring jug. Transfer the mixture to the prepared ramekins, leave to cool. Cover and leave to set in the fridge for approx. 2 hrs.

Strawberries

Mix the strawberries, lemon zest and juice in a bowl with the icing sugar.

To serve

Carefully loosen the panna cotta from the edges of the ramekins using the tip of a knife. Briefly dip the ramekins in hot water, turn out the panna cotta onto plates, plate up the strawberries alongside.

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