Creamy Panna Cotta with Strawberry Jam

Enjoy tender panna cotta with fragrant strawberry jam! Panna cotta turns out very tender. Strawberry confiture adds a pleasant sourness. Instead of strawberries, you can use raspberries or wild strawberries. To prepare confiture you will need a special mixture based on pectin; my bag is designed for 1 kg of berries. I prepared the confiture according to the instructions on the package, so you may need to prepare it a little differently, depending on the manufacturer. If you can’t find such a mixture, I think you can thicken the strawberries with a small amount of starch.
cook time: 40 min
Lucas Halstead
Creamy Panna Cotta with Strawberry Jam

Nutrition Facts (per serving)

156
Calories
6g
Fat
16g
Carbs
4g
Protein

Ingredients (3 portions)

For the panna cotta:

Cream 200 ml
Milk 300 ml
Condensed milk 100 g
Gelatin 12 g
Water 3 tbsp

For strawberry jam:

Strawberry 200 g
Sugar 50 g
Confiture 1 tsp

Recipe instructions

Step 1

Step 1
Letʼs prepare panna cotta.

Step 2

Step 2
Pour milk, cream (I used 15%) and condensed milk into a ladle. Stir, bring to a boil and cook at low simmer for 5 minutes.

Step 3

Step 3
Fill the gelatin with water (the water should lightly cover the gelatin) and leave for a few minutes to swell.

Step 4

Step 4
Heat the swollen gelatin in a microwave oven or over a fire until dissolved (do not bring to a boil).

Step 5

Step 5
Strain the milk and cream mixture, add the gelatin solution and mix.

Step 6

Step 6
Pour into glasses or bowls. Let the panna cotta cool and put it in the refrigerator until it hardens.

Step 7

Step 7
Letʼs prepare strawberry confiture.

Step 8

Step 8
Cut the strawberries into quarters (do not defrost frozen berries first). Add 1 tsp. with a heap of mixture for preparing confiture, mix, put on fire and bring to a boil.

Step 9

Step 9
Add sugar, bring to a boil again and cook for 1-2 minutes. Let the finished confiture cool completely.

Step 10

Step 10
Before serving, spread the confiture onto the panna cotta and garnish with mint leaves. Bon appetit!

Additional rubrics

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