This panna cotta is “old-school” made, the cream is cooked in a water bath with the egg white that will bring the gelling effect. So we don’t need any additional gelatin or agar-agar.
Ingredients list for Strawberry Panna Cotta
For 5 verrines:
- 1 cup (20 cl) heavy cream (whole)
- 1/2 vanilla bean
- 1/2 cup (90 g) of egg whites
- 3 tablespoons (25 g) powdered sugar
- Fresh basil
- Possibly a few drops of lemon juice
Instructions: Strawberry pana cotta
Preheat oven to 250°F (120°c).
Put the dish to be used for the water bath in the oven. Then fill it with water.
Boil the cream. Split the vanilla bean and scrape the seeds. Steep in the cream for 5 minutes.
Lightly beat the egg whites with sugar. The mixture should not “rise” but become slightly foamy.
Pour the cream (after removing the vanilla pod) on white sugar while stirring.
Pour the liquid into the verrine glasses.
Gently place the glasses in the dish of water in the oven. Water must not come into contact with cream.
Bake 45 to 60 minutes, depending on your oven. Then leave the cream 15 minutes to 1 hour in the oven (turned off)
The cream should be gelified, but trembling.
Chill at least 2 hours (overnight for me)
When the cream is made, distributed over small pieces of strawberries cut into small pieces, mixed with a little chopped fresh basil and possibly with a few drops of lemon juice ..
Here’s a version with a cherries compote:
The texture is different from the panna cotta with gelatin. It is more creamy and less firm.
The only difficulty of this recipe is that cooking time must really fit according to the oven.
The water bath should be warm when you put the cream glasses, if not further increase the cooking time.
Kids will love it, as well as olders!