Panna cotta to seasonal strawberries

Ingredients

For 4 servings

• •50 cl 50 cl Whole liquid cream (30% MG)
• •20 cl 20 cl Whole milk
• •70 g 70 g Sugar powder
• •4 g 4 g Food gelatin leaf Vahine
• •1 1 1 vanilla pod
• •300 g 300 g Strawberry jam
• •1 c. à soupe 1 tbsp. Lemon juice
• •20 g 20 g Sour

Method

1. 1.Preparation of ingredients
2. 2.Collect all the necessary ingredients on your work plan. Remove the cream, milk and gelatine from the refrigerator to reach room temperature and simplify their incorporation. Clean and prepare utensils essential for cooking and mounting, as well as glassware.
3. 3.Vanilla infusion
4. 4.Spread the vanilla pod in half, scratch the seeds with a knife and place them in a saucepan with the cream and milk. Also add the pod. Wear gently on medium heat while mixing, then remove from the heat and let infuse ten minutes.
5. 5.Preparation of gelatin
6. 6.Soak the gelatin leaves in a large bowl of cold water for 5 to 10 minutes until softened. Drain carefully the softened gelatin by gently pressing it into your hands to remove excess water before adding it to the hot cream.
7. 7.Mixing cream
8. 8.Remove the vanilla pod from the pan. Add the sugar powder into the cream and mix thoroughly until completely dissolved. Then add the dried gelatin into the still hot pan, stirring until it is perfectly melted and integrated into the preparation.
9. 9.Filling of glassware
10. 10.Gently pour the vanilla cream into individual verrines or ramequins. Let cool to room temperature, then cover each verrine with a food film. Place them in the refrigerator for an optimal grip for at least 4 hours, to achieve a smooth and firm texture.
11. 11.Preparation of strawberry coulis
12. 12.Pour strawberry jam into a small saucepan with lemon juice and semolina sugar. Heat over low heat by mixing regularly until you get a smooth and homogeneous texture. Let cool completely before use so as not to alter the panna cotta.
13. 13.Assembly and service
14. 14.When the panna cotta are well taken, coat each verrine with a generous layer of cooled strawberry coulis. Make a reservation until you serve. At the last moment, you can decorate with a few quarters of fresh strawberries for more gourmetness and freshness.