Panna Cotta Strawberries & Green Lemon - Oliviers & Co.

Panna Cotta Strawberries & Green Lemon

July 28, 2020
Panacotta Strawberries & Green Lemon

A delicious & refreshing recipe with fresh cut strawberries & organic olive oil

Panacotta Strawberries & Green Lemon



The day before:
Soften the gelatine leaves in a bowl of cold water. Heat the cream with the sugar, remove from the heat as soon as it boils and add the gelatine leaves previously wrung out between your hands, then mix. Leave to stand for 5 minutes. Add the grated zest of the lemon. Pour into four glass containers (about two thirds of the way through) and keep in a cool place until the next day.

The following day:
Prepare the coulis: soften the gelatine leaf for 5 minutes in a bowl of cold water. Wash, remove the stems and mix 1 cup of the strawberries with the juice of half a lime, take 2 tablespoons of coulis and let it cool in a saucepan. Add the drained gelatine and stir over low heat quickly to dissolve the gelatine, add to the coulis, mix and spread over the panacotta, put back in the fridge for at least 1 hour. Just before serving, cut the rest of the strawberries into small dice like a tartar and put them in a bowl. Add 2 tablespoons of organic pressed olive & green lemon, mix all together. Pour over the panacotta and enjoy!


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