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Panna Cotta
- 10 g white leaf gelatin
- 400 g whipping cream (min. 31% fat)
- 130 g granulated sugar
- 1 vanilla pod
Strawberry Sauce
- 12 fresh strawberries
- 10 g vanilla sugar
- 10 g cornstarch
- 2 tbsp strawberry syrup
- fresh mint for garnish
Preparation of the Panna Cotta
- 1Soak the leaf gelatin in a bowl with plenty of cold water.
- 2Slit the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.
- 3Pour the whipping cream into a pot and heat until just before boiling point (it should steam, but not boil). Remove the pot from the heat. Add granulated sugar, vanilla seeds, and the scraped-out pod, stir, and let cool to about 70–80 °C.
- 4Squeeze out the gelatin well and stir into the warm whipping cream. Mix thoroughly with a whisk, then pour through a fine sieve into prepared molds. Let set in the refrigerator for at least 4 hours.
Strawberry Sauce & Serving
- 1Clean and quarter the strawberries.
- 2Whisk a little water with vanilla sugar and cornstarch until smooth, and bring to a brief boil in a small pot over low heat. Stir in the strawberry syrup and add the quartered strawberries. Mix carefully and let cool.
- 3Carefully invert the panna cotta from the molds onto plates. Serve with the strawberry sauce and garnish with fresh mint leaves.
Tip
For preparation, you will need 4 molds (approx. 9 cm Ø) and a kitchen thermometer.
Briefly dip the molds in hot water before serving; this makes it easier to unmold the panna cotta.
For a particularly creamy version served directly in a glass, you can reduce the amount of gelatin to 5 g. Simply let it set in the glass and serve the sauce directly on top.
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