Just before serving, a bright red layer settles over the pale, trembling cream. Maison Perrotte’s Dream Strawberry Jam, made from strawberries hand-picked in Loire-Atlantique by grower Xavier Burban, is pure and generous against the vanilla.
Serves 4 · 15 min + 4 h chilling
Ingredients
- 2 tsp powdered gelatin
- 3 tbsp cold water
- 2 cups (480 ml) heavy cream
- 1/4 cup (50 g) sugar
- 1 tsp vanilla extract
- 2 tbsp Dream Strawberry Jam (Maison Perrotte) per panna cotta
Method
- Soften 2 tsp powdered gelatin in 3 tbsp cold water.
- Heat 2 cups (480 ml) heavy cream with 1/4 cup (50 g) sugar and 1 tsp vanilla extract until just simmering, then stir in the gelatin off the heat until dissolved.
- Pour into 4 glasses and chill for at least 4 hours, until set.
- Top each panna cotta with 2 tbsp of the Dream strawberry jam just before serving.
The star of this recipe: Dream Strawberry Jam, by Maison Perrotte.
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