Strawberry Panna Cotta
This strawberry panna cotta recipe is my take on a classic Italian panna cotta. By roasting the strawberries first, this really intensifies the strawberry
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Dariole mold
- Immersion blender
- Fine-mesh sieve
- Kitchen scale
- Silicone baking mat
- Oven
- Stove
- Refrigerator
- Freezer
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
- Whisk
- Pitcher
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Spoon
- Plate
- Kitchen towel
Ingredients
- 850 g Fresh Strawberries
- Pinch of Caster Sugar / Granulated Sugar
- 4 Gelatin Leaves
- 155 g Whole Milk
- 310 g Double Cream / Heavy Cream
- 30 g Caster Sugar / Granulated Sugar
- 285 g Roasted Strawberry Puree
- 1 Fresh Vanilla Pod
- 50 g Unsalted Butter, Cold + Cubed
- 50 g Plain Flour / All Purpose Flour
- 50 g Caster Sugar / Granulated Sugar
- 50 g Ground Almonds
- Syrup From Roasted Strawberries
- Fresh Strawberries
- Dariole moulds
- Hand blender
- Gelatin Leaves
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