PRESENTED BY CACAO BARRY
Zéphyr™ WHITE CHOCOLATE PANNA COTTA WITH STRAWBERRIES & SHORTBREAD
Strawberry season is just kicking in, making this the perfect time to make a summery version of the classic Italian dessert. Not-too-sweet Zéphyr™ white chocolate from Cacao Barry adds a decadent touch to this creamy and delicate make-ahead dessert. A real crowdpleaser.
- 355 g milk
- 2 vanilla beans
- 300 g Zéphyr™ white chocolat 34%
- 4 rehydrated gelatin sheets
- 475 g 35% Cream
- 500 g Strawberries
- 50 g Sugar
- 470 g Butter
- 500 g Flour
- 220 g Powdered Sugar
- 5 g Salt
- Cornflowers for garnish (optional)
For the Panna Cotta:
- Infuse 355 g milk with 2 vanilla beans for 15 minutes
- Bring this mixutre to a boil and pour the infusion over 300 g Zéphyr™ 34% white chocolate and 4 rehydrated gelatin sheets
- Add and mix in 475 g Cream 35%
- Refrigerate at least 24 hours.
- When done, mix the panna cotta before using, then pour 80 g into verrines and let set in the fridge for at least 4 hours.
For the Strawberry Jelly:
- Remove stems and place strawberries in a bowl
- Reserve a handful for the brunoise.
- Add sugar
- Place plastic wrap on the bowl and place over a gently boiling pot so that the strawberries release their juices.
- Sieve through a chinois or fine mesh strainer (you will get approx. 500 g of juice)
- Add 3 rehydrated gelatin sheets
- Pour 40 g of jelly into verrines of panna cotta and set in the fridge.
For the Shortbread:
- In a stand mixer, soften butter
- Sift and add flour, powdered sugar and salt
- Refrigerate at least 2 hours and roll out to 3 mm thick.
- Freeze the dough.
- Cut strips 7 cm long by 1 cm wide.
- Bake the shortbread at 160°C until golden.
- Place the strawberry brunoise mixed with some jelly on the panna cotta and decorate with cornflowers and the shortbread.
Tips & Tricks:
- For a different look, try tilting your glasses or verrines, making sure that they are well supported and let them set in the fridge to create a nice diagonal line.
- The panna cotta can be stored in the freezer. Pull out the necessary quantity a few hours before service to thaw.
Recipe created by Cacao Barry Chef Nicolas Dutertre
Photo: Cacao Barry