Honey and mint panna cotta with strawberry sauce

Honey and mint panna cotta with strawberry sauce

Honey and mint panna cotta with strawberry sauce


Milk – 250 g
Cream 33% – 200 g
Honey – 4 tbsp
Mint – 9-10 branches (small beam)
Vanilla extract (optional) – 0.5 tsp
For the strawberry sauce:
Strawberries (fresh or frozen) – 300 g
Honey – 2-3 tablespoons
Lemon juice – 1 tsp
Corn starch (if using frozen strawberries) – 1.5 tsp
Gelatin – 10 g


Gelatin pour 50 grams of cold milk. In the ladle to pour the remaining milk, cream, put a sprig of mint and bring to medium heat to a boil, cover and leave to infuse for 15 minutes.

Once again warm up the mixture to a boil not to bring, mint, it will no longer need to remove, add gelatin, honey, vanilla extract, mix thoroughly to dissolve gelatin. Pour into glasses panna cotta and store it in the fridge to pour a few hours.

Prepare strawberry sauce. If you are using fresh strawberries, just enough to whip it in a blender with honey and lemon juice.

Sauce of frozen strawberries better cook. For this frozen strawberries in the bowl of a blender to whip, to shift into a saucepan and bring to a boil over medium heat, stirring constantly.

In a small bowl, mix the starch with 2 tablespoons of cold water and add to the strawberry sauce, cook for 1-2 minutes, stirring carefully. Remove from heat and let cool for ten minutes. Add honey and lemon juice, stir and cool completely.

Before serving, panna cotta to get 30 minutes out of the refrigerator and leave at room temperature, top with strawberry sauce and garnish with mint leaves.

Bon Appetit!

Honey and mint panna cotta with strawberry sauce

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