Mint Panna Cotta with Honey Strawberry Salad
5,9 / 10
ready in 4 h. 30 min.
- For the panna cotta
- 6 sheets white gelatin
- 1.333 cups cream
- 1 cup milk
- ⅙ cup sugar
- 2 tablespoons Vanilla sugar
- 2 sprigs mint
- 1 stalk Lemongrass (crushed)
Soak the gelatine in cold water.
Put the cream, milk, sugar, vanilla sugar, mint and lemongrass in a pan and simmer for around 5 minutes, stirring. Remove from the heat and take out the mint and lemongrass. Squeeze the water out of the gelatine and stir it into the cream mixture.
Once dissolved, pour the cream mixture into four timbale moulds rinsed with cold water (or four glasses holding 150 ml). Put in the refrigerator and leave to set for at least 4 hours.
Put the strawberries in a flat bowl and drizzle over the honey and syrup. Put the mint on top, cover and leave for 30 minutes to marinate.
To serve, arrange the strawberries on plates so that they overlap to form a base. Carefully release the edge of the panna cotta with a small knife and turn out on top of the strawberries. Serve garnished with a sprig of mint.