Try this melt-in-your-mouth Panna Cotta with a twist. Topped with luscious strawberries and a zesty lemon base, this smooth dessert will awaken all your senses.
Total Time
9hr
5.0
2 Ratings
Author: Vincenzo's Plate
Servings:
2
Ingredients
Lemon Cream
•
1/2
cup
Granulated Sugar
•
1
Eggland's Best Classic Egg
•
2.5
oz
Butter
•
2
Lemons
, juiced
Panna Cotta
•
3
Gelatin Sheets
•
2
cups
Cream
•
1
Tbsp
Vanilla Essence
•
3/4
cup
Granulated Sugar
Strawberry Topping
•
3 1/3
cups
Fresh Strawberries
, quartered
•
2
Tbsp
Water
•
1/3
cup
Caster Sugar
Cooking Instructions
1.
Put Eggland's Best Classic Egg (1), Granulated Sugar (1/2 cup), and the juice from Lemons (2) into a non-stick small pan and stir well using a whisk, then add Butter (1/3 cup).
2.
Turn the stove on to a medium heat and keep mixing. Continue to stir until the cream thickens.
3.
Once you have a nice thick cream, take it off and pour 1/4 in a small glass. Place it in a fridge for 1 hour.
4.
To make your panna cotta, soften Gelatin Sheets (3) in a bowl of room temperature water.
5.
Put a small saucepan on medium heat and add Cream (2 cups).
6.
Add a Vanilla Essence (1 Tbsp) and Granulated Sugar (3/4 cup).
7.
Stir gently with a wooden spoon and bring to a simmer, but make sure you don't boil it.
8.
Squeeze out excess water from the gelatine sheet using your hands and add them to the mixture.
9.
Put the saucepan back on the heat and continue to mix well until the leaves dissolve.
10.
Pour this into small glasses, 3/4 of the way to the top and refrigerate for 8 hours.
11.
Put the Fresh Strawberries (3 1/3 cups) into a saucepan and add Water (2 Tbsp) and Caster Sugar (1/3 cup).
12.
Bring this to a boil and then blend the mixture until it becomes a beautiful, shiny liquid.
13.
Strain the syrup using a sieve and leave it in the fridge to cool.
14.
Pour your desired amount on top of the panna cotta but only once its set.
15.
Add a mint leaf on top before serving. Enjoy!
Nutrition Per Serving
CALORIES
1946
FAT
126.4 g
PROTEIN
17.1 g
CARBS
197.6 g
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