Panna cotta with white chocolate and strawberries

By Aux délices des gourmets

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Panna cotta with white chocolate and strawberries

1 Picture

Charlotte Strawberry and Rhubarb

Strawberry Roly-Poly cake

Ingredients

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

Details

servings 4
Level of difficulty Average
Preparation time 15mins
Cost Budget Friendly

Preparation

Step 1

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.

Step 2

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.

Step 3

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.