John Myers
Caramel Panna Cotta with Strawberry Salad
The perfect caramel panna cotta with strawberry salad recipe with a picture and simple step-by-step instructions.
- 8 sheet Gelatin
- 250 g Powdered sugar
- 800 ml Whipped cream
- 500 g Mascarpone
- 500 g Strawberries
- 20 piece Mint leaves
- 1 tbsp Honey
- 2 tbsp Lime juice
- 1 pinch Tellicherry pepper
- For the caramel panna cotta, soak the gelatine in cold water.
- Caramelize the powdered sugar in a large saucepan over medium heat, stirring constantly, until light brown. Add the cream and keep stirring over low heat until the caramel has dissolved again (attention: this takes longer than caramelizing itself, so be patient!)
- Remove the saucepan from the flame and stir in the squeezed gelatine. Stir in the mascarpone, pour into lintel molds and refrigerate overnight.
- Clean the strawberries and cut them lengthways into thin slices. Prepare a marinade from the lime juice, honey, chopped mint leaves and finely ground Tellicherry pepper and place the strawberry slices in it.
- To serve, dip the lintel molds briefly in hot water and turn the panna cotta out onto dessert plates. Place the strawberry salad around it and garnish with whole mint leaves.
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