Panna Cotta(Eyden)

Panna Cotta

Ingredients

Galatine: 15g(3~4ea)

Water: some

Cream: 500ml

Sugar: 150g

Venilla Essease: some

Strawberry: 200g

Icing sugar: 25g

Balsamic: 5ml

Mint: some

Method of preparation

1. Soak gelatine 'eaves in 2litres of cold water until soft.

2. Bring the cream to the boil on a casserole. Add sugar,

    vanillaessence and the gelatin leaves     

    (which have been squeezed of excess water).

3. Cool mixture to at least 35℃ and pour into any suitable dishes, ensuring enough room for

    the strawberries. Wrap and place in the fridge

4. Wash the strawberries, discard the leaves and cut into 5cm cubes.

5. Marinate strawberries with icing sugar and blasamic vinegar. Place in the fridge for fridge for

    at least I hour to create a compote.

6. to serve, top each glass of panna cotta with a generous spoonful of the strawberry compote.