Table of contents
Ingredients (4 persons):
- 500 g strawberries
- 200 ml liquid cream (35% fat)
- 200 ml milk
- 150 g sugar
- 3 gelatin sheets (5 g)
- 1/2 lemon
- mint leaves
Strawberry panna cotta with jam recipe step by step
Put the gelatin sheets in a bowl, cover them with cold water and let them soak until they are well hydrated (soft).
Wash the strawberries, remove the stems, cut them in half, put them in a blender and mash them.
Put the milk and cream in a saucepan and heat over low heat for 3-4 minutes. Add half the sugar (75g) and the gelatine leaves. Turn off the heat and mix well until the sugar dissolves. Add the crushed strawberries and mix again.
Divide the mixture among 4 glasses, put them in the refrigerator and wait for them to set (approximately 2 hours).
Finely chop the rest of the strawberries and heat them in a frying pan. Grate some of the lemon zest on top, pour in the juice and add the rest of the sugar (75g). Cook the strawberries for 10 minutes until you get a thick sauce that has the consistency of jam.
Spoon a little strawberry jam over each panacota glass and garnish with a few mint leaves.
Tips for making Arguiñano's panna cotta
If we have used metal flan pans and we want to unmold them, it is recommended that before turning them into the dish, we dip them briefly in a bowl of hot water and run a sharp knife around the edge.
If we have used glass cups, the hot water trick cannot be used because the glass could break due to the temperature contrast.
Strawberries can be found all year round in greenhouse crops although it is preferable to use seasonal strawberries as they will be more natural.
