Panna Cotta Recipe
Strawberry & Black Pepper Compote, Oat Streusel
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Ingredients
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Panna Cotta
Strawberry & Black Pepper Compote
Oat Streusel
Method
Panna Cotta
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin powder over cold water and let it sit for about 5 minutes to bloom.
- 2
Heat the Cream Mixture
In a saucepan, combine heavy cream, milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is just about to simmer. Do not let it boil.
- 3
Combine Gelatin
Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and mix well.
- 4
Chill the Mixture
Pour the mixture into individual serving cups or ramekins. Allow to cool to room temperature, then refrigerate for at least 4 hours or until set.
Strawberry & Black Pepper Compote
- 5
Cook the Strawberries
In a medium saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently and cook until the strawberries release their juices and the mixture begins to thicken, about 10 minutes.
- 6
Add Black Pepper
Remove from heat and stir in freshly ground black pepper. Allow the compote to cool before serving.
Oat Streusel
- 7
Prepare the Streusel
In a mixing bowl, combine rolled oats, all-purpose flour, brown sugar, melted butter, and salt. Mix until crumbly.
- 8
Bake the Streusel
Spread the mixture onto a baking sheet lined with parchment paper and bake at 350°F (175°C) for 15-20 minutes until golden brown, stirring halfway through.