Every Valentine’s day, I make a dessert for my husband to satisfy his sweet tooth. I have to admit some of my creations in previous years have lacked creativity, as I consistently used chocolate as the main ingredient, i.e. chocolate chip cookies, chocolate covered strawberries, chocolate cake etc. This year I decided to go in a different direction. This year’s Valentine’s day dessert will be Strawberry Panna Cotta. I hope he will enjoy it just as much as the chocolate desserts.
What You Need:
- 6 pieces of digestive biscuits
- 70g melted butter
For Strawberry Jelly
- 300g fresh strawberries
- 250ml water
- 50g white sugar
- 2 gelatine sheets
For Vanilla Panna Cotta for 8 – 10
- 400ml cream
- 200ml milk
- 100g white sugar
- 2 tablespoon vanilla extract
- 5 gelatine sheets
- fresh strawberries to garnish
- Mint leafs to garnish
What To Do:
- Crush the biscuits and blend with the melted sugar.
- Spread over bottom of the cookie cutter. Firmly press the mixture down. Set aside.
- Mix the cream, milk, sugar and vanilla extract and bring to boil. Remove from heat.
- Soften the gelatin sheets in cold water for 5 minutes.
- Squeeze the water out from the gelatin.
- Reheat the cream mixture and stir in the gelatin. Let cool.
- Pour the mixture on top of the crust. Do not fill the cookie cutter. Leave room for the strawberry jelly. Refrigerate for at least 3 – 4 hours.
- In a pan, combine the water and sugar and boil until sugar is dissolved. Let cool.
- Choose a few good looking strawberries and set them aside. Around 2 per serving. Mashed the rest of the strawberries. Drop the mashed strawberries and let infused for 30 minutes. Then pass the liquid through a strainer to remove the pulp and seeds.
- Heat the strawberry syrup and add the gelatin. Stir until completely dissolved.
- Halved the strawberries you previously set aside and place them on the vanilla panna cotta.
- Pour the cooled strawberry mixture to fill the cookie cutter. Refrigerate for another 2 – 3 hours.
- Remove the mould.
- Add mint leaves to garnish.