(level 1 to 3)
(number of persons)
Preparation time: 30 min.
Cooking time: 30 min.
Wait time: 1 night.
Oven temperature: 180°C
- 3 sheets of gelatine
- 250 ml milk
- 250 ml whipped cream
- 25g sugar
- 50 ml Santocci
- 50g sugar
- 150g strawberries
- Juice of half a lemon
- Slices of lemon as garnish
- 25g butter
- 50g powdered sugar
- 25g flour
- 1 egg white
- A pinch of salt
- Leave the gelatine to soak in water
- Add the milk, cream and sugar to a large pan.
- Cook until almost boiling and take off the heat.
- Squeeze the gelatine and dissolve in the hot mixture.
- Add the Santocci and pour the panna cotta into ramekins or glasses.
- Place glasses in the fridge to set (one night in the fridge or 2 hours in the freezer).
- Wash the strawberries briefly in a large bowl of cold water, take half of the strawberries out and remove all the crowns.
- Put 1/3 aside for the garnish.
- Sprinkle some sugar on the strawberries in a steel pan and add the lemon juice.
- Bring the pan to the boil and blend until smooth (e.g. with a hand blender). Leave to cool.
- Melt the butter and leave to cool. Mix the egg white and the powdered sugar in a grease-proof dish. Mix in the cooled butter. Add the flour and a pinch of salt and increase the heat to seven. Brush silicone moulds with thin strokes of 2 x 10 cm and place on a baking tray. Bake for around 8 minutes on the middle shelf of the oven (until golden brown). Once the tuiles come out of the oven they can be moulded by rolling them (see photo).
- Work quickly, as once the tuile cools off it will no longer be malleable.
- Beat the whipped cream for the garnish.
- Serve the panna cotta with the sauce, tuiles, whipped cream and garnish with half a slice of lemon.