VIOLET PANNA COTTA AND STRAWBERRY TEARDROP
Cost
Difficulty
Cold
Ingredients
For 6 portions
6 baked vanilla teardrops
100 g strawberry coulis
180 g violet panna cotta
Violet panna cotta:
550 g whipping cream 35% fat
130 g egg whites
50 g sugar
5 g dried violet petals
Fresh blueberries
Associated Product
Recipe
Offer a touch of spring with the violet panna cotta and strawberry teardrop. Ideal for restaurants and catering events. Ready in only 25 minutes, it allows chefs to effortlessly present an elegant dessert that will leave a lasting impression on guests.
Preparation : 20 min
Bake 6 teardrops & leave to cool.
Preparing the panna cotta:
Pour the cream, the egg whites, the sugar and the dried violet petals into a large saucepan. Mix all the ingredients together well to obtain a smooth mixture.
Place the saucepan over a medium heat and bring gently to a boil while stirring continuously to prevent the mixture from sticking to the bottom of the saucepan.
Preparing the panna cotta:
Pour the cream, the egg whites, the sugar and the dried violet petals into a large saucepan. Mix all the ingredients together well to obtain a smooth mixture.
Place the saucepan over a medium heat and bring gently to a boil while stirring continuously to prevent the mixture from sticking to the bottom of the saucepan.
Dressing : 5 min
Pour the panna cotta into the teardrops cavity immediately after it comes to a boil.
Leave to cool. Decorate with dried flower petals or fresh blueberries before serving.
Leave to cool. Decorate with dried flower petals or fresh blueberries before serving.
Chef's tip
You can pour a sauce just before serving, like a strawberry coulis or a dark chocolate sauce.