Strawberry Panna Cotta

Serving 6 paxs
Preparation Time 3 - 4 hrs (overnight)
Skill Intermediate

Strawberry compote:
200g Fresh Strawberries
100g Sugar
10g Lemon Juice

Panna cotta:
240g Whipping Cream
30g Sugar
5g Gelatine Powder
370g milk OR

<MasterChef Tip> (Roasted almond milk):
100g Almonds
250g Milk
120g Almond Milk

<Masterchef Tip> Rhubarb jelly:
300g Fresh Rhubarb (chopped)
100g Water
50g Sugar
4g Agar Agar Powder
2g Gelatine Powder

<Masterchef Tip> Mint powder:
20g Mint Leaves


For the strawberry compote:

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

For Panna Cotta :

  1. Bloom* gelatine powder in 10g of milk and set aside.
  2. Add milk or roasted almond milk, whipping cream, sugar and heat on a saucepan stirring constantly.
  3. Add bloomed gelatine mix and stir to melt.
  4. Once melted set aside.

<MasterChef Tip> (Roasted almond milk)

  1. Roast almonds in oven at 180 degC until toasted, approx. 3 – 4 min
  2. Add toasted almonds into milk and blend. Let it infuse overnight. Then pass through fine sieve lined with cheesecloth to remove all almond bits.

*Bloom: Blooming occurs when the gelatine absorbs the milk and it ensures that the finished product will have a smooth texture.

To bring the dish to the next level, challenge your family with these MasterChef’s additional steps:

For the rhubarb jelly:

  1. Mix Gelatine in 10g of water.
  2. Add rhubarb, water and sugar into a saucepan and cook until it becomes jammy.
  3. Add agar agar and gelatine and whisk to combine.
  4. Blend and pass through fine sieve.

For the mint powder:

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

Plating instructions:

  1. Pour almond milk panna cotta into a glass cup and let it set.
  2. Once almond milk panna cotta has set, add strawberry compote and garnish with fresh mint
    (Optional) after almond milk has set, pour rhubarb jelly mixture and let it set before adding strawberry compote. Garnish with mint powder.

Recipe contributed by Mr Derek Cheong, Winner of MasterChef Singapore Season 2, 2021


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