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Panna cotta puffed with wild strawberry coulis

This panna cotta differs in the method, which will make it remain frothy and much less cloying on the palate with a consistency similar to Bavarian.
Course Dessert
Cuisine Italian
Prep Time 30 minutes
Author Giulia Mairo

Ingredients

For the panna cotta:

  • 1 liter of cream
  • 200 gr sugar
  • 1 vanilla pod
  • 16 gr gelatin in sheets

For the coulis:

  • 500 gr wild strawberries
  • 50 gr sugar

Instructions

  • Allow the gelatine leaves to hydrate in plenty of cold water.
  • Heat 500 grams of cream, sugar and vanilla, until it is almost boiling
  • Squeeze the gelatin and add it to the cream and continue heating until the gelatin is completely dissolved.
  • Let it cool in the fridge until it starts to harden.
  • Whip the remaining 500 g of cream and add it to the other, incorporating it well with the help of a whisk.
  • Divide the mixture into molds and allow to cool completely.
  • For the coulis:
  • Wash and clean the strawberries, add them to the sugar (preferably powdered sugar) and blend them
  • If the "seeds" of the strawberry are annoying on the palate, you can filter it through a sieve before using it.