Potjie Panna Cotta with Strawberry Sauce
Ingredients:
For the Panna Cotta
- ¼ cup Full Cream Milk
- 2 ½ tsp. Unflavoured Gelatin
- 2 cups Heavy Cream
- ½ cup White Sugar
- 1 tsp. Vanilla Extract
- Pinch of salt
For the Strawberry Sauce
- 1 cup fresh strawberries, sliced
- 3 tbsp. White Sugar
- 1 tbsp. Water
- 1 tsp. Lemon Juice
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Directions:
For the Panna Cotta
- In a small bowl, add the milk and sprinkle the gelatin evenly over the milk. Leave the mixture to soak for +-5 minutes.
- In your #7 Supreme Round Casserole , gently combine the cream, sugar, vanilla extract and a pinch of salt and bring to a low boil. Let the mixture simmer for +-5 minutes then remove the casserole from the heat.
- Whisk in the milk and gelatin mixture until smooth.
- Strain the liquid through a mesh strainer for undissolved pieces of gelatin.
- Pour the strained mixture into two Best Duty Pots 3-Leg (#1/4), cover and refrigerate for +- 4 hours or overnight.
For the Strawberry Sauce
- In your #7 Supreme Round Casserole, add ½ a cup of the sliced strawberries, sugar, lemon juice and water and bring to a slow boil. Let the mixture simmer for +-5 minutes.
- Remove the casserole from the heat and stir in the remaining strawberries.
- Once the sauce is completely cool, spoon it over the chilled panna cotta. Return the panna cotta to the refrigerator until ready to serve.