Panna Cotta

Recipe

Created by

Nicolas Dutertre - Head of the Chocolate Academy™ Montreal
Myriam Brosseau - Pastry Technical Assistant Chocolate Academy™ Montreal

Strawberry jelly

ingredients	preparation
500g strawberries	Remove stems and place in a bowl.
50g sugar	Add
Place plastic wrap on the bowl and place over a double boiler so that the strawberries release their juices. Sieve through a chinois.
3leaf/leaves rehydrated gelatin	For 500 g of juice, add
Pour 40 g of jelly in verrines and let set in the fridge.
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.

Shortbread

ingredients	preparation
470g butter	In a stand mixer, soften
500g flour 220g fine sugar 5g salt	Sift and add
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.

Zéphyr™ white chocolate panna cotta

ingredients	preparation
355g milk 2beans(s) Vanilla	Infuse 15 minutes
300g CHW-N34ZEPH 4leaf/leaves rehydrated gelatin	Bring to a boil and pour the infusion over
475g 35% cream	Add and mix
Refrigerate at least 24 hours. Mix the panna cotta before using. Pour 80 g in verrines and let set in the fridge for at least 4 hours. Place a strawberry brunoise mixed with some jelly on the panna cotta and decorate with cornflowers and the shortbread.
Tips & Tricks: The panna cotta can be stored in the freezer. Pull out the necessary quantity a few hours before service to thaw.

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