Panna cotta with strawberries
15 min
Masterpiece
Roman Vaněk
Ingredients
Preparation method
Soak the gelatin in a bowl of cold water.
Slit the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.
Pour the cream into a saucepan and bring it just below boiling point – it will steam, but not boil. Remove the saucepan from the heat. Add sugar, vanilla seeds, and the pod to the cream, stir, and let cool to 70–80 °C.
Chef's tip
For preparation, you will need 4 molds Ø 9 cm and a kitchen thermometer. Before serving, place the molds in hot water for a moment; the panna cotta will then be easier to unmold. If you want a softer panna cotta and don't want to unmold it onto a plate, use only 5 g of gelatin instead of 10 g and pour the finished mixture into glasses, letting the dessert cool in them. Add strawberries and serve directly in the glasses.