Strawberry Panna Cotta
From World CHEFS December 2015.
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A historical recipe
World CHEFS December 2015.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
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- 470g low fat Greek yogurt 13g powdered gelatin 65g water 222g cream Ig strawberry extract 130g sugar 783g strawberry puree AN red color Sprinkle the gelatin over the cold water to bloom.
- Bring the cream to a boil and add gelatin to melt completely.
- Combine yogurt with puree, sugar and strawberry extract and process with an immersion blender until smooth.
- Add the cream with gelatin to the mix and process again.
- Divide between 12 glasses (approximately 115g per glass depending on size) and chill for 4 hours.
Plating
Cookware for this recipe
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Saucepan
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Blender