This is another very simple dessert recipe everyone can easily made at home with less than 30 minute of prep work. It tastes almost too good to be believe that it's that easy to make! The fresh strawberry mousse adds a perfect kick to the creamy panna cotta which makes it a perfect summer treat. I made 20 of these to Galeen's baby shower this past weekend and everyone loved it. Happy to share this freshly written recipe with all of you! :)
Panna Cotta
Ingredients: (serves amount 20 panna cotta using the clear container I had in the picture)
• 4 cups heavy cream
• ½ cup (100 gram) sugar (or a little bit less than that)
• 2 teaspoon of vanilla paste or 1 vanilla bean
• 2 packets powder gelatin
• 6 tablespoons cold water
Procedures:
1. Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla paste.
2. Sprinkle the gelatin over the cold water in a medium-size bowl and let it stand for 5-10 min.
3. Pour the very warm panna cotta mixture from step 1 over the gelatin and stir until the gelatin is completely dissolved.
4. Divide the panna cotta mixture from step 3 into the prepared cups, then chill them until firm, which will take at least 2 hour but then I usually make it the night before.
Strawberry Mousse
Ingredient:
• 200 grams strawberry puree **
• 20 grams sugar
• 4 grams sheet gelatin
• 150 grams heavy cream, soft peak
Procedures:
1. Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree.
2. Add the rest of the puree and let it cool.
3. Fold in the whipped cream into the puree base. Pour this mousse on top of the panna cotta (after having it chilled in the refrigerator for at least 2 hours) and let it set in the refrigerator.
Strawberry Puree
Ingredients:
• 20 oz fresh strawberry
• 50 gram sugar
• Freshly squeeze lemon juice, optional
Procedures:
1. Put the strawberry and lemon juice into a food processor or blender and process the berries until they are pureed.
2. Pour the puree into a 2 cup measuring cup. You should have about 1 ¼ cups of puree.
3. Add 50 grams of the sugar to start and stir until the sugar dissolved
4. Taste and add more sugar if needed.
