Panna Cotta with Strawberries

4 SERVINGS

Majstrštyk

Buy all ingredients right below the recipe

PANNA COTTA

10 g sheet gelatin
1 vanilla pod
130 g granulated sugar
400 g cream min. 31%

STRAWBERRY SAUCE

12 whole strawberries
10 g vanilla sugar
10 g cornstarch
2 tablespoons strawberry syrup
fresh mint for garnish

PAIRING THE DISH WITH COFFEE

This dish is best enjoyed with quality coffee.

Instructions

1
Soak the gelatin in a bowl of cold water.
2
Slice the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.
3
Pour the cream into a saucepan and bring it just below boiling point – it will steam but not boil. Remove the saucepan from the heat. Add sugar, vanilla seeds, and the pod to the cream, stir, and let it cool to a temperature of 70–80 °C.
4
Squeeze the gelatin and add it to the warm cream. Mix thoroughly with a whisk and strain through a fine sieve into prepared bowls. Let it cool in the refrigerator for at least 4 hours.
5
Clean the strawberries and cut them into quarters.
6
Mix water with sugar and cornstarch and simmer over low heat in a saucepan. Add strawberry syrup, stir, and add the sliced strawberries. Mix and let cool.
7
Turn the panna cotta out onto a plate, add strawberries with sauce, and garnish with fresh mint leaves.

Tip

You will need 4 bowls Ø 9 cm and a kitchen thermometer for preparation. Before serving, place the bowls in hot water for a moment, making it easier to turn out the panna cotta. If you want a smoother panna cotta and do not wish to turn it out onto a plate, use only 5 g of gelatin instead of 10 g and pour the finished mixture into glasses, allowing the dessert to cool in them. Add strawberries and serve directly in the glasses.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef