Strawberry Panna Cotta with Vanilla Panna

VELVET ROMANCE - Approx 16 portions

INGREDIENTS

Vanilla Panna Cotta - Prep in Advance

350g Cream

30g Panna Cotta Mix

15g Vanilla Paste (or half a vanilla pod scraped)

Strawberry Panna Cotta- Prep in Advance

800g Cream

200g Milk

140g Panna Cotta Mix

60g Strawberry Paste

METHOD:

1. For the Vanilla Panna Cotta, put cream in a sauce pan. Heat up above 80°c or until first bubble.

2. Whisk in panna cotta mix and vanilla paste. Leave to cool. Pour into Silikomart Truffles 20 and freeze. Demould once frozen.

1. For the Strawberry Panna Cotta, put cream in a sauce pan. Heat up above 80°c or until first bubble. Whisk in panna cotta mix. Leave to cool and stir in the Strawberry paste.

2. Pour into Silikomart Amorini 100 and place a frozen Vanilla Panna Cotta sphere in each mould. Freeze. Demould once frozen.

INGREDIENTS- Strawberry sauce

100g Sugar

20g Glucose (or Honey)

20g Water

5g Vanilla Paste

50g Frozen Strawberries

METHOD:

1. Place sugar, glucose, vanilla and water in a pan. Heat it to a thick bubbles stage, approx 130C.

2. Add all the frozen strawberries, simmer on low heat.

3. Set aside to cool. Blitz and strain. If you have fresh

strawberries add diced pieces to the sauce.

FINISHING

1. Demould the frozen Sphere and place on a round sponge disc. Leave in fridge to defrost. Ready for service.

2. Place a vanilla sponge on a plate and place heart in the center. Drizzle sauce and

strawberry compote around it and add freeze dried berries and meringue pieces.