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Panna Cotta With Strawberry And Cardamom Coulis Recipe

by CookEatShare Cookbook

Ingredients

1 lb (500 g) of liquid whipping cream ½ C (80 g) of sugar 1 vanilla bean 3 gelatin sheets ½ lb (250 g) of strawberries

2 C (250 g) of sugar 2 C (250 g) of water 4 cardamom beans ¾ lb (200 g) of strawberries Mint leaves

Directions

1. Wash and remove stems from strawberries.
2. Soak gelatin sheets in a bowl filled with cool water.
3. Cut vanilla bean in two lengthwise.
4. Wash mint leaves, wipe them and dip them in sugar, put on a plate and chill.
5. Pour cream into a saucepan with the vanilla bean and sugar, mix and bring to a boil.
6. Lower heat and continue cooking for 5 min.
7. Remove from heat, remove vanilla and add in gelatin sheets which have been hand squeezed, mix well to combine all ingredients.
8. Pour cream into a mold or possibly individual ramekins.
9. Chill to cold and set for 2 to 3 hrs.
10. Over low heat, reduce water, sugar and cardamom to half.
11. Put strawberries into syrup and cook for 5 min, mix well and cold.
12. Unmold cream onto a platter or possibly on individual plates, pour strawberry coulis over cream and decorate with whole strawberries and frosted mint leaves just before serving.

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