Panna Cotta recipe with strawberries and oat cereal
The secret of success for a pannacotta recipe is to master the balance between there latively sweet cream and the acidity of the fruits. We suggest using Messino Strawberry balsamic cream to achieve that! It balances the sweetness of the cream, with an unexpected fresh sweet and sour taste. Garnish with oat cereals for crunchiness and taste.
Υλικά
- 500 gr Heavy cream 35%
- 12 gr gelatin sheets
- 1 piece vanilla bean (or extract)
- 80 gr sugar (60gr for cream and 20gr for fruit)
- 300 gr Fresh strawberries (or berries)
- 120 gr Messino Strawberry balsamic cream
- fresh basil leaves
- 1/2 lime (juice and zest)
- 80 gr Oat cereal
Οδηγίες
- Soak gelatin sheets in cold water for ten minutes
- Place a pot on medium heat and add heavy cream, 60 gr of sugar, and extract of vanilla bean. (Cut open in half and scrape its beans with a knife or just use vanilla extract)
- Whisk constantly and wait until the heavy cream starts simmering.
- Take gelatin sheets out of the water, squeeze the excess liquid, and add them to thepot. Stir well until they are dissolved
- Pour the cream into small forms or bowls of our choice and wait until it reaches room temperature. Then put the bowls in the fridge and wait for almost two hours, before you serve your dessert
- Wash the strawberries, cut in fours, and add 20gr of sugar, Messino Strawberry balsamic cream, chopped basil leaves, zest, and lime juice in a bowl
- Stir with a spoon carefully, cover with a plastic film, and store for at least two hours in the fridge, until the fruits are marinated enough
- Serve your pana cotta and garnish with marinated strawberries and oat cereal
Extra tip
- If you are a fan of Mastic you could use some Mastiha Chiou to enrich your cream’s aroma
- Replace cereal with your favorite nuts