Ingredients:
- 300ml heavy cream
- 75ml milk
- 75gr white chocolate
- 1 tablespoon of sugar
- 2 platinum (1,7gr/sheet) gelatin sheets
- a little bit of vanilla seeds (optional)
For the strawberry sauce:
- 1 cup of strawberries
- 1 tablespoon of sugar (or depends on your taste)
- 1 teaspoon of fresh Lemon juice
- ½ teaspoon of corn starch
STEP 1
Chop your white chocolate into small pieces
STEP 2
Scrape the seeds of your vanilla bean using the back of the knife.
STEP 3
Soak the gelatine in cold water
STEP 4
Heat your milk and heavy cream in a medium saucepan, bring to a simmer
STEP 5
Add your white chocolate, sugar and vanilla seeds.
STEP 6
Drain your soaked gelatine
STEP 7
Turn the heat off, and stir in your drained gelatine until it dissolved.
STEP 8
Divide the mixture between three ramekins (depends on the size of your ramekins)
(you can use a cup / a glass if you want to)
STEP 9
Place into the fridge to set for at least 6 hours or overnight
For the strawberry sauce:
Place the strawberries, sugar and lemon juice in a blender or food processor
and blend the mixture to make a puree
Strain the puree through a fine sieve to remove the seeds
Mix the corn starch with 1 tablespoon of water
Add your puree to a sauce pan and bring to a simmer then add the cornstarch and water mixture until it thickens
Remove from the heat and let it cool completely, then refrigerate until ready to serve.
You can serve your panna cotta straight from the ramekins.Or, if you want to get a little fancier, turn each panna cotta out onto a serving plate.
(hint: unmold your panna cotta by running a thin knife around the outside edge.
Dip the bottom of ramekin into a bowl of warm water for about 10 seconds.
Invert the ramekin over the plate and shake gently to help the panna cotta fall out.)
.
