Panna cotta with strawberries and Saint Genis pralines


Panna cotta recipe with strawberries and Saint Genis pralines

Strawberry Panacotta, I love them these strawberries with their fragrant flavors, but I also really like their colors this so bright red; embellished with Tagada strawberries. This strawberry panacotta is lightly flavored with white chocolate, creamy, when you drop with a large spoon, you can’t stop. I had great gourmets from around the world and for a long time I had to prepare a Panna cotta with strawberries and Saint Genis pralines, they loved it. A light dessert, the strawberry panacotta. A dessert that leaves no one indifferent, the verrines did not resist the onslaught of my friends. Panna cotta with strawberries and Saint Genis pralines for everyone to enjoy.
Panna cotta recipe with strawberries and Saint Genis pralines for 6 people
Ingredients :

  • 800 g strawberries
  • 60 g icing sugar for the cream
  • 10 g icing sugar for the coulis
  • 15 g of Saint Genis pralines
  • 80 g white chocolate
  • 40 cl of 30% fluid cream

Instructions

  1. Rinse the strawberries with plenty of water, remove the green part, then mix the strawberries.
  2. Add the sugar once to the mixed strawberries.
  3. Pass the strawberry coulis through a Chinese.
  4. Heat half of the fluid cream with 2g of agar agar. From the first broths, remove from the heat.
  5. Add the strawberry coulis and mix gently.
  6. Mix the Saint Genis pralines to reduce them to a powder and set them aside in a deep plate.
  7. Pour a little strawberry syrup into a deep plate.
  8. Soak around your verrines with the strawberry syrup.
  9. Turn your verrines in the praline powder without touching the bottom of the plate, let it harden a little in the air.
  10. Pour a little coulis into the bottom of the verrine and leave to rest in the refrigerator.
  11. Pour in the lukewarm strawberry cream and leave to set in the refrigerator.
  12. Heat half of the fluid cream with 2g of agar agar. From the first broths, remove from the heat.
  13. Heat the other half of the fluid cream with 2g of agar agar. From the first broths, remove from the heat.
  14. Break the white chocolate and put it in the hot cream, let the chocolate melt slowly, mix well.
  15. Pour the almost lukewarm cream into the verrines and leave to set in the refrigerator.

Preparation time: 60 minutes
Cooking time: 0 minutes
Number of people: 6
4 star rating: 1 review

Enjoy this dessert even after a good meal, it is light, full of colors and aromas. It’s summer, the sun, the strawberries. What happiness!

What wine to drink with: Panna cotta with strawberries and Saint Genis pralines

My favorite wine for this recipe: Champagne Premier Cru (White).
Temperature between 8 ° and 9 °

The praline of Saint GenisSyrup and ground pralineGlassChocolateCreamCream and chocolateThe verrines


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