Panna Cotta with Strawberry Sauce

Name: Panna Cotta with Strawberry Sauce
Yield: Serves 6 servings
Ingredients: 1 2/3 cups heavy cream (400 grams); 1/2 cup whole milk (100 grams); 1/3 cup granulated sugar (70 grams); 1 vanilla bean (or a scant vial of vanilla extract); 2 teaspoons powdered gelatin (5 grams); as needed Toasted chopped hazelnuts,; For the sauce:; 1 pound strawberries (500 grams); Juice of 1 small lime; 3 tablespoons powdered sugar; as needed Granulated sugar and water,

Tony Mazzanobile @tonyliebt_kocht

A very simple dessert to make, where the longest part is letting the cream set in the fridge for at least 6 hours. Refreshing and light, it's perfect after a big meal.

Tony Mazzanobile @tonyliebt_kocht

A very simple dessert to make, where the longest part is letting the cream set in the fridge for at least 6 hours. Refreshing and light, it's perfect after a big meal.

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Ingredients

Serves 6 servings

1 2/3 cupsheavy cream (400 grams)
1/2 cupwhole milk (100 grams)
1/3 cupgranulated sugar (70 grams)
1vanilla bean (or a scant vial of vanilla extract)
2 teaspoonspowdered gelatin (5 grams)
as neededToasted chopped hazelnuts,
For the sauce:
1 poundstrawberries (500 grams)
Juice of 1 small lime
3 tablespoonspowdered sugar
as neededGranulated sugar and water,

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Steps

1

Wash and cut the strawberries into pieces, reserving 6 for garnish. Place the rest in a bowl with the powdered sugar and the juice of 1 small lime. Let them macerate for 1 hour.
2

In a small saucepan, combine equal parts water and granulated sugar and bring to a boil for a few moments to thicken slightly, then let cool. In a blender or with an immersion blender, blend the strawberries with 4 tablespoons of the sugar syrup until smooth. Strain through a fine mesh sieve.
3

Soak the gelatin sheets in cold water for about 10-15 minutes.
4

In a small saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla seeds, and the vanilla bean pod. Bring to a boil, then remove from heat and add the well-drained gelatin. Stir with a spoon until dissolved. Let cool slightly, then strain and pour into ramekins (it's best to lightly grease them with almond oil). Refrigerate for at least 6 hours.
5

To serve, spoon the strawberry sauce onto a plate, unmold the panna cotta on top, sprinkle with chopped hazelnuts, and garnish with a strawberry.