Panna cotta with white chocolate and strawberries
By Aux délices des gourmets
- 30 cl of strawberry coulis
- 2 sheets of gelatine
- (or 2x 1/2 tsp agar-agar)
- 20 cl of single cream
- 15 cl of milk
- 75g white chocolate
Level of difficulty Average
Preparation time 15mins
Cost Budget Friendly
Place the strawberry coulis sauce in a saucepan with 6 tablespoons of water and bring to a boil. Add a sheet of gelatine previously soaked in cold water (or 1/2 a tsp of agar-agar) and boil for 2 minutes.
Pour the sauce into 4 glasses, kept half lying down, leaning against something so the coulis does not spill (so the strawberry sauce sets, making a diagonal surface in the glasses). Then chill so the sauce sets making a jelly.
In a saucepan, add the cream, milk, white chocolate and bring to a boil.
Add the second sheet of gelatine previously soaked in cold water (or 1/2 a tsp of agar-agar) and pour into glasses, now straight upright. You should have half the glass red, half white, with a diagonal line down the middle. Place in the fridge for at least 4 hours before serving.
Place a whole strawberry on top for decoration.
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