Vanilla Panna Cotta & Strawyberry Sauce with Mint

Here's my Panna Cotta, was better than the first one I made :). It's silky and smoothe and it's good, I think you should try it.


Ingredients:

Panna Cotta-

300mL- Cream
100mL- Extra Cream
1Sheet- Gelatin
1- Vanilla bean (if you can't get this, then just use 1tsp of vanilla extract)
Lemon Peel (cut some off the lemon, try cut one long strip, it makes things a lot more easier)
70mL- Milk
70g- Caster Sugar

Method-

Place the 300mL cream in a saucepan along with the lemon peel and the vanilla bean (split the vanilla down in half) over a very low heat, also don't boil the cream or place it over the heat for too long otherwise it'd reduce. Soak the gelatin in cold water and allow it to soften (see note), then combine the sugar and extra cream together and mix together with a spoon. Once the gelatin has softened squeeze out any excess water and place in the saucepan along with the milk and stir until the gelatin has dissolved. Then add in the creamy sugar and stir to combine. allow mixture to cool. Then use 125mL dariole moulds or coffee cups, spray them with a little bit of oil and pour in the mixture, fridge it over night (takes about 6hours to set).

Strawberry Sauce-

100mL- Strawberry Puree' (see note from the mousse)
50g- Caster Sugar
Mint leaf for garnish

Place strawberry puree' in a saucepan over a low heat, add in the caster sugar and stir until sugar has dissolved, then sieve/strain the sauce until smooth mixture is resulted. Cool this in the fridge.

Once the panna cotta has set, turn it upside down and squeeze the moulds until it falls out, if it's too stuck together, use a small knife and cut the edges.

Note:

Gelatin- The gelatin will be soft when it's flexible and doesn't feel as hard but soft and silky.

Garnish- I also used a small ammount of caramel on the panna cotta, also the splitted vanilla bean from the panna cotta.

.rEy.