Featured in the book Ma cuisine week-end Book (French Version)
Ингредиенты
- 4 tsp gelatin
- 3 tbsp (45 ml) cold water
- 3 cups (750 ml) 15% thick cream
- 1/2 cup (105 g) sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- Canola oil
- Fresh mint leaves, for decorating
- 3 cups (510 g) strawberries, quartered
- 1/3 cup (70 g) sugar
Инструкция
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- Meanwhile, in a pot, mix together the cream, sugar and the vanilla seeds and bean. Simmer very gently for 5 minutes or until the sugar has dissolved. Remove from the heat.
- Whisk the gelatin into the cream mixture and continue whisking until fully dissolved. Remove and compost the vanilla bean.
- Lightly oil six ½-cup (125 ml) ramekins. Pour the cream mixture into the ramekins. Cover with plastic wrap and refrigerate for 6 hours or until the panna cotta has set.
