}); Add Yoghurt To Panna Cotta For A Creamy Delight - Propa Eats

Add Yoghurt To Panna Cotta For A Creamy Delight

Simmone Edwin will wow you with her gourmet dishes made simple. In her weekly column, we will feature her fancy-sounding but easy-peasy recipes. You will be able to wow your friends with impressive dishes due to her perfectly explained and thorough techniques. 

STRAWBERRY PANNA COTTA

Panna cotta is a decadent Italian pudding made with gelatin-thickened heavy cream. Chef Simmone introduces strawberry puree into the mixture. It’s acidic notes cut the heaviness of the dessert while also lending slightly floral and citrus undertones.

It’s an easy-to-impress, gourmet dessert that can be made way ahead of time before you have company over.

AuthorSimmone EdwinCategory

Yields6 Servings
Total Time50 mins

INGREDIENTS

 1 cup strawberry purée
 3 cups heavy cream, divided
 5 teaspoons gelatin powder
 ½ cup white granulated sugar
 2 cups strawberry yoghurt

DIRECTIONS

1

In a heavy-bottomed pot, add strawberry puree and the first set of heavy cream. Sprinkle gelatin over the liquids and let sit until thickened and the gelatin is chunky (bloomed).

2

Place the pot on a low flame and gently heat until the gelatin is completely dissolved. Ensure there are no lumps in the mixture as it will result in an unpleasant final texture. Do not bring to a boil.

3

Remove from the stove and whisk in sugar, 2 cups of heavy cream and yoghurt.

4

Immediately pour into cups or desired mould. Chill for at least four hours before serving.

Ingredients

 1 cup strawberry purée
 3 cups heavy cream, divided
 5 teaspoons gelatin powder
 ½ cup white granulated sugar
 2 cups strawberry yoghurt

Directions

1

In a heavy-bottomed pot, add strawberry puree and the first set of heavy cream. Sprinkle gelatin over the liquids and let sit until thickened and the gelatin is chunky (bloomed).

2

Place the pot on a low flame and gently heat until the gelatin is completely dissolved. Ensure there are no lumps in the mixture as it will result in an unpleasant final texture. Do not bring to a boil.

3

Remove from the stove and whisk in sugar, 2 cups of heavy cream and yoghurt.

4

Immediately pour into cups or desired mould. Chill for at least four hours before serving.

Strawberry Panna Cotta
Simmone Edwin

Simmone Edwin is a Certified Hospitality Educator, who is currently the Head Chef at Adam’s Bagels. She has an Associate’s Degree in Culinary Management from TTHTI and earned a Bachelor’s Degree in Food Service Management and International Hotel Operations from Johnson and Wales University Miami and the Spermalie Hotel School Belgium.

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