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This dessert is an explosion of flavors and aromas – a fresh and fruity surprise for your palate.
Serves 6
| To Prepare the day before The Panna Cotta 1 vanilla pod |
On a wooden board, cut the vanilla pod lengthwise using a sharp pointed knife. Scrape out the seeds. | |
| 17 fl oz (1/2 l) whole milk 1 cup (1/4 l ) liquid crème fraîche 2.6 oz (75 g) castor sugar (or 4 tbsps/90 g acacia honey) 1/3 tbsp (4 g) agar-agar |
In a saucepan, whisk together the milk, crème fraîche, sugar, vanilla seeds, vanilla pod and the agar-agar. Bring to a boil whisking continuously. | |
| Prep / 7 mins | Once the mixture starts to boil, remove from the heat and pour equally into 6 drinking glasses. Chill the glasses overnight. | |
| Cubes of Jellied Rhubarb 5 rhubarb stalks |
Peel the rhubarb stalks carefully making sure to remove any woody strands. Wash and drain them. Cut the stalks into _ inch (1.5 cm) pieces. | |
| 2.8 oz (80g) sugar or 4 tbsps (90g) acacia honey |
Mix the rhubarb and the sugar in a large bowl. Let the rhubarb macerate for 15 minutes until the juice extracts. | |
| Prep 5 mins Resting time / 15 mins Low heat / 20 mins |
Gently cook the juice and pieces of rhubarb at a low heat. Simmer for 20 minutes or more according to your own preference. Chill. |
|
| Strawberry and Mascarpone Ice-cream | ||
| The day before : 2 cups (400 g) sugar 13.5 fl oz (400 ml) water |
The day before, make a syrup. On a low heat, gently bring to the boil the sugar and water, stirring from time to time. | |
| Prep of syrup / 10 mins | When the syrup is boiling and the sugar has completely melted, remove from the heat and leave to cool. Then chill. The syrup has to be cold before use. | |
| The following day 3 cups (700 ml/23.6 fl oz) puréed strawberries (obtained from 1.9 lb (850 g) strawberries) |
The following day, prepare the puréed strawberries. Wash and remove the stalks. | |
| Prep of the puréed strawberries 10 mins | Cut them in two, blend coarsely in a blender to obtain about 3 cups (700 ml) of puréed strawberries. Chill. | |
| 4.4 oz (125 g) mascarpone | Whisk the puréed strawberries with 1 _ cups (400 ml) syrup and the mascarpone. | |
| Pour the very cold mixture into an ice-cream maker. | ||
| Once the ice-cream has hardened, place in the freezer. | ||
| Flaked Almond Meringues | 28 pieces | |
| Preheat the oven to 150°C. | ||
| 3 egg whites 3.175 oz (90 g) castor sugar 3.175 oz (90 g) confectioner’s sugar |
Beat the egg whites to form stiff peaks. Once the mixture starts to become foamy, sprinkle in the mixture of both sugars while beating continuously. Continue until you get a white and elastic paste. | |
| 1 handful flaked almonds | Carefully fold the flaked almonds into the paste with a wooden spoon. | |
| 0.7 oz (20 g) butter to butter the baking paper | Place a sheet of buttered paper on a baking tray (approx. 11,5 x 15 inches). Depending on the size of the meringues, two trays may be. | |
| Use two teaspoons to form the paste into balls the size of a big nut. Place the balls on the paper at a space of 2 inches from each other because they will swell when baked. Bake at 300°F for about 30 mins. | ||
| Place in the oven for about 30 mins. | ||
| Prep / 15 mins 150°C / 30 mins |
Half way through the cooking time, a white shell will be formed. At that point, wedge the oven door open with a small spoon so that the warm air and humidity can escape gently, thus leaving the meringues crunchy without yet moist within. | |
| The following day The Strawberry Salad 12.4 oz (350 g) fresh strawberries |
Wash the strawberries, remove the stalks, cut in 4 lengthwise. | |
| 1 tbsp honey 1 tbsp vanilla sugar |
In a large bowl, gently mix the strawberries with the honey and vanilla sugar. | |
| Prep / 10 mins | Leave to macerate in the fridge for at least an hour before serving. | |
| Assembling the Dessert The panna cotta |
Take out of the fridge the glasses filled with vanilla panna cotta. | |
| Strawberry salad Cubes of jellied rhubarb Strawberry and mascarpone ice-cream Flaked almond meringue |
On the panna cotta, place two tbsps strawberry salad drained of its juice, 1 large tbsp cubes of jellied rhubarb, 1 scoop of strawberry and mascarpone ice-cream. Crown with a flaked almond meringue. | |
| Prep / 10 mins | Serve immediately. Make sure that your spoon cuts through all the layers so that you can savour a mouthful of all the aromas and flavours. |
