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Panna Cotta with Coconut Blossom Sugar and Fresh Strawberries on Balsamic Cream

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Panna Cotta with Coconut Blossom Sugar and Fresh Strawberries on Balsamic Cream

The perfect panna cotta with coconut blossom sugar and fresh strawberries on balsamic cream recipe with a picture and simple step-by-step instructions.

  • 50 g Coconut blossom sugar
  • 0,25 piece Grated tonka beans
  • 500 g Whipped cream
  • 300 g Strawberries
  • 5 leaf Gelatin
  • 450 g Couverture
  • 0,5 teaspoon Coconut oil
  • Balsamic vinegar crema
  1. Wash and clean the strawberries and cut 1/3 of them into small pieces. Finely puree the rest. Put the cream in a saucepan and heat it up, add coconut blossom sugar to the cream and cook for 3-5 minutes.
  2. Soak the gelatine in cold water, squeeze it out and dissolve it in the cream. Mix the chopped strawberries up to 4 nice pieces with a little strawberry puree and divide into 5 bowls.
  3. Put the panna cotta in the fridge overnight. To serve, serve the remaining strawberries with the balsamic cream and the chocolate lattice.
Dinner
European
panna cotta with coconut blossom sugar and fresh strawberries on balsamic cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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