Strawberry Panna Cotta

Name: Strawberry Panna Cotta
Prep time: 240 min
Cook time: 5 min
Total time: 245 min
Yield: 6
Cuisine: Dessert
Ingredients: 200 g Strawberries; 100 g Sugar; 10 g Lemon Juice; 370 g Milk; 240 g Whipping Cream; 30 g Sugar; 5 g Gelatine Powder; 250 g Milk; 100 g Almonds; 120 g Almond Milk; 300 g Rhubarb; 50 g Sugar; 4 g Agar Agar Powder; 2 g Gelatine Powder; 100 g Water; 20 g Mint Leaves

Level

moderate

Cooking

5 min

Preparation

240 min

Ingredients

Servings

Strawberry Compote
Strawberries	200 g
Sugar	100 g
Lemon Juice	10 g
Panna Cotta
Milk or roasted almond milk	370 g
Whipping Cream	240 g
Sugar	30 g
Gelatine Powder	5 g
Roasted Almond Milk (Optional)
Milk	250 g
Almonds	100 g
Almond Milk	120 g
Rhubarb Jelly
Rhubarb chopped	300 g
Sugar	50 g
Agar Agar Powder	4 g
Gelatine Powder	2 g
Water	100 g
Mint Powder
Mint Leaves	20 g

How to cook

Prepare the strawberry compote

Add sugar to strawberries and let it sit in the fridge overnight to draw out the strawberry juice.
Pour away the strawberry juice and cook the strawberry in a saucepan with lemon juice until it becomes jammy.

Prepare the roasted almond milk

Roast the almonds in the oven at 180°C until toasted (about 3-4 minutes).
Add the toasted almonds into milk and blend.
Let the almond milk infuse overnight then pass it through a fine sieve lined with a cheesecloth to remove all almond bits.

Prepare the panna cotta

Bloom the gelatine powder in 10 grams of milk then set aside.
Add milk (or roasted almond milk), whipping cream, sugar and heat on a saucepan stirring constantly.
Add the bloomed gelatine mix and stir to melt.
Once melted set aside.

Prepare the rhubarb jelly

Mix gelatine in 10 grams of water.
Add the rhubarb, water and sugar into a saucepan and cook until it becomes jammy.
Add agar agar and gelatine and whisk to combine.
Blend the mixture and pass it through a fine sieve.

Prepare the mint powder

Put the mint leaves in a dehydrator or oven at a low temperature until it dries up.
Blend in a blender and pass it through a sieve to get mint powder.
Store it in the fridge and keep it covered to prevent it from clumping.