Strawberry and Panna Cotta Verrines [10]

Adapted from Parsley sage sweet with modification


Vanilla Yogurt Panna Cotta
200 ml thickened cream
3 tbsp sugar (reduced)
1 tsp vanilla extract (I do not have vanilla bean)
1 tsp powdered gelatin
2 tbsp water
100 ml plain yogurt (you can substitute with creme fraiche)

Strawberry Gelee with Diced Strawberry
100g fresh strawberries, diced
100 ml strawberry puree
2 tbsp sugar (adjust according to the sweetness of the strawberry)
½ tsp (2g) powdered gelatin (add more)
1 1/2 tbsp water

Strawberry Mousse
225 ml strawberry puree
3 tsp sugar (adjust according to the sweetness of the strawberry)
1 tsp (3½g) powdered gelatin
2 tbsp water
½ cup whipping cream

Strawberry Coulis
100 ml strawberry puree
4 tsp sugar (adjust according to the sweetness of the strawberry)

Equipments
small saucepan


Methods

Panna Cotta Layer
1. Sprinkle the gelatine in the 2 tablespoon of water.

2. In a saucepan, cook the cream, sugar and vanilla extract until the sugar dissolves. When small bubble appears at the side of the pot, remove the pan from the heat and add the softened gelatin. Stir until the gelatine dissoved. Set aside to cool.

3. Add in the yogurt and mix well. Fill 1/3 of the pudding cups with the mixture and let it chill in the refrigerator for at least 2 hours.

Strawberry Gelee
4. Sprinkle the gelatine in the 2 tablespoon of water.

5. In a saucepan, warm half of the strawberry puree with the sugar until sugar dissolved. Remove the saucepan from the heat and add the gelatine. Stir until the gelatine dissolved. Then add in the rest of the puree and diced strawberries. Set aside to cool.

6. Spoon the gelee over the panna cotta layer and let it chill in the refrigerator for 1 hour.

Strawberry Mousse

7. Sprinkle the gelatine in the 2 tablespoon of water.

8. In a saucepan, warm half of the strawberry puree with the sugar until sugar dissolved. Remove the saucepan from the heat and add the gelatine. Stir until the gelatine dissolved. Add in the rest of the puree and set aside to cool.

9. In a clean bowl, whisk the whipping cream until soft peak. Fold the whipped cream into the cooled puree until well combined.

10. Spoon the mousse onto the strawberry gelee layer and let it chill in the refrigerator for 1 hour.

Strawberry Coulis

11. In a saucepan, warm half of the strawberry puree with the sugar until sugar dissolved. Add in the rest of the puree. Set it aside to cool.

12. When ready to serve, add the coulis onto the dessert. You can top the verrines with whole strawberries or florentine.


Notes: I run out of strawberry, thus the missing coulis.

 

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