Strawberry – Vanilla Panna Cotta

Strawberry Layer Preparation:

1. In a bowl pour in the cold water, sprinkle gelatin and allow to bloom.
2. In a sauce pan, add ½ cup water and bring to a simmer and remove from heat immediately. .
3. Add the strawberry puree, sugar and stir until sugar is completely dissolved.
4. Add in the bloomed gelatin into this and stir until gelatin is completely dissolved.
5. Divide the strawberry coulis among the dessert bowls and refrigerate it until set.

Vanilla Layer Preparation:

1. Once the strawberry layer is set, you can start with the vanilla layer preparation.
2. In a bowl pour in the cold water, sprinkle gelatin and allow to bloom.
3. In a sauce pan, add in the whole milk, fresh cream and bring them to a boil on low flame. Stir continuously.
4. Add sugar and stir until sugar is completely dissolved.
5. Add in the bloomed gelatin and stir until gelatin is completely dissolved.
6. Add in the cardamom powder, vanilla extract and combine well. Remove from heat and bring to luke warm.
7. Take out the refrigerated dessert bowls with strawberry coulis, divide the prepared vanilla coulis among them.
8. Refrigerate until set; Once set, garnish with fresh strawberry slices and serve.

Notes:

• If you are using agar-agar in strawberry layer:
  • In a sauce pan, add ½ cup of water and agar agar powder/flakes/strands and stir to distribute the powder. Bring to boil, stirring frequently, making sure that all the agar agar powder/flakes/strands has dissolved.
  • Use the same pan and continue with step #2, skip step #4 and prepare the Strawberry coulis.
• If you are using agar-agar in vanilla layer:
  • In a sauce pan, add ½ cup of water and agar agar powder/flakes/strands and stir to distribute the powder. Bring to boil, stirring frequently, making sure that all the agar agar powder/flakes/strands has dissolved.
  • Use the same pan and continue with step #3, skip step #5 and prepare the vanilla coulis.