Strawberries And Cream Recipe
tahitian vanilla panna cotta, strawberry compote, orange sponge cake, pistachio tuile, white balsamic air
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Ingredients
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Panna Cotta
Strawberry Compote
Orange Sponge Cake
Pistachio Tuile
White Balsamic Air
Method
Panna Cotta
- 1
Prepare Gelatin
Soak gelatin sheets in cold water for about 5 minutes until softened. Drain and set aside.
- 2
Make the Cream Mixture
In a saucepan, combine heavy cream, milk, sugar, and the seeds from the vanilla bean. Heat over medium heat until just simmering.
- 3
Combine Gelatin
Remove from heat and stir in the softened gelatin until completely dissolved. Pour into serving glasses and refrigerate for at least 4 hours to set.
Strawberry Compote
- 4
Cook Strawberries
In a saucepan, combine fresh strawberries, sugar, and lemon juice over medium heat. Cook until strawberries are soft and the mixture thickens, about 10 minutes. Let cool.
Orange Sponge Cake
- 5
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- 6
Mix Ingredients
In a bowl, whisk together flour, sugar, baking powder, and orange zest. In another bowl, beat eggs and add to dry ingredients. Mix until just combined.
- 7
Bake Cake
Pour the batter into the prepared baking pan. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool before cutting into squares.
Pistachio Tuile
- 8
- 9
Bake Tuiles
Spoon small amounts onto a baking sheet lined with parchment paper and spread thin. Bake at 350°F (175°C) for 8-10 minutes until golden. Let cool.
White Balsamic Air
- 10
Create Air
In a bowl, combine white balsamic vinegar and soy lecithin. Use an immersion blender to froth the mixture until you achieve a foamy consistency.
