John Myers
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Strawberry – Panna Cotta …
The perfect strawberry – panna cotta … recipe with a picture and simple step-by-step instructions.
Strawberry – Panna Cotta …
- 125 g Whipped cream
- 75 Milliliters Milk
- 0,5 Vanilla pod
- 1 packet Vanilla sugar
- 150 g Fresh strawberries
- 1 tablespoon Powdered sugar
- 1 teaspoon Freshly squeezed lemon juice
- 3 sheet Gelatin white
… on rhubarb snow
- 1 pole Fresh rhubarb
- 1 tablespoon Sugar
- 50 Milliliters White wine dry
- 50 Milliliters Water
- 1 Protein
- 1 pinch Salt
- 1 tablespoon Powdered sugar
Serving
- Fresh strawberries
- Lemon balm fresh
- Mint fresh
Strawberry – Panna Cotta …
- Soak gelatine in cold water. Scrape out the vanilla pod. Briefly bring the cream, milk, vanilla sugar, vanilla pulp and pod to the boil in a saucepan. Simmer on a low heat for 10 minutes. Take off the stove. Remove the vanilla pod. Squeeze out the gelatine well and dissolve it in the warm liquid.
- Wash, clean and chop the strawberries. Puree with powdered sugar and lemon juice. Stir into the panna cotta. Pour into cold rinsed molds and refrigerate for about 3 hours
… auf Rhabarberschnee
- Clean and chop the rhubarb. Bring to the boil with sugar, wine and water. Cook very soft. Remove from heat, drain, drain and let cool
- Beat the egg whites with salt until stiff. Add the powdered sugar. Fold the egg whites under the rhubarb.
Serving
- Turn the panna cotta out of the molds (if necessary put briefly in warm water). Arrange on the rhubarb snow. Garnish with fresh strawberries, lemon balm and / or mint.
- P.S. I made dumplings out of part of the egg whites and baked them for 10 minutes at 170 degrees.
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