Panna Cotta creamy and indulgent

Name: Panna Cotta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: French
Ingredients: This dessert is very easy to realise, delicious and can be made in advance.; Panna Cotta for 6 people :2.5 cups (60cl) double cream; 1.6 oz (45g) caster sugar; 1 packet vanilla sugar; 3 leaves of gelatin; For the caramel :5.25 oz (150g) caster sugar; 0.6 cup (15cl) sherry vinegar; 6 strawberries; Few mint leaves

A recipe by Michelin-starred Chef Patrick Asfaux 4.7/5 (11 reviews) · 🍳 11 made it

Prep 20 min

Cook 10 min

Total 30 min

Ce dessert facile présente un double avantage : il est délicieux et vous pouvez le préparer la veille sans problème

Ingredients

This dessert is very easy to realise, delicious and can be made in advance.

Panna Cotta for 6 people :

2.5 cups (60cl) double cream
1.6 oz (45g) caster sugar
1 packet vanilla sugar
3 leaves of gelatin

For the caramel :

5.25 oz (150g) caster sugar
0.6 cup (15cl) sherry vinegar
6 strawberries

Few mint leaves

Step-by-step recipe

1 Soak your gelatin leaves in some cold water, until softened.

2 Pour the cream in a saucepan, add the sugar and the vanilla sugar. Bring slowly to the boil, stirring all the time. As soon as it boils, take your pot off the heat.

3 Then stir the drained gelatin into the cream.

4 Then, share this mixture into 6 large cocktail glasses. Set aside to cool. When they have fully cool down, put them in the fridge.

5 Make a caramel by cooking the sugar and the vinegar together for about 15 minutes, until the mixture takes a syrupy consistency. To test if your caramel is done, just pour a teaspoon of caramel onto a platte. It should set almost instantly.

6 If your caramel is done, take it off the heat. Set it aside to cool down then store it in a jar.

When serving time comes, place a strawberry on each glass of panna cotta. Coat them with some of the caramel and finish each glasses garnishing with a couple of fresh mint leaves.