Mini strawberry panna cotta

Published on 19 April 2021

Favourites stay in this browser only. Sign in to save them to your account.

Delicious elegant treats. Make panna cotta ahead and freeze. Mini Digestives fit perfectly, or make ordinary shortcrust biscuits.

Do I have all the ingredients?

INGREDIENTS

You selected 0 entries out of 7 awaiting review

7 entries remain unselected in the list awaiting review

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

The preparation remains in its original order; guided mode is not available for this structure.

I soak gelatine in cold water about 10 minutes.

I blend about 100/150 g strawberries, strain seeds and weigh 50 g purée.

I heat 150 g cream with sugar.

I dissolve sugar, remove hot cream and stir in squeezed gelatine.

I add remaining cream.

Strawberry purée.

I mix well.

I fill silicone moulds.

I cool then freeze.

I easily unmould frozen panna cotta onto biscuits.

I add strawberry topping or jam in the centre, or strawberry purée sweetened with a little sugar and thickened as I did.

I decorate with mint.

I refrigerate until quickly thawed because small.

Reserved advertising space · no adverts are active