Simmone Edwin will wow you with her gourmet dishes made simple. In her weekly column, we will feature her fancy-sounding but easy-peasy recipes. You will be able to wow your friends with impressive dishes due to her perfectly explained and thorough techniques.
Strawberry Panna Cotta
Panna cotta is a decadent Italian pudding made with gelatin-thickened heavy cream. Chef Simmone introduces strawberry puree into the mixture. It’s acidic notes cut the heaviness of the dessert while also lending slightly floral and citrus undertones.
It’s an easy-to-impress, gourmet dessert that can be made way ahead of time before you have company over.
Yields: 12 servings
Prep Time: 30 minutes
Cook Time: 20 minutes, plus 4 hours chill time
Total Time: 50 minutes, plus 4 hours chill time
INGREDIENTS
1 cup strawberry purée
3 cups heavy cream, divided
5 teaspoons gelatin powder
cup white granulated sugar
2 cups strawberry yoghurt
DIRECTIONS
1 In a heavy-bottomed pot, add strawberry puree and the first set of heavy cream. Sprinkle gelatin over the liquids and let sit until thickened and the gelatin is chunky (bloomed).
2 Place the pot on a low flame and gently heat until the gelatin is completely dissolved. Ensure there are no lumps in the mixture as it will result in an unpleasant final texture. Do not bring to a boil.
3 Remove from the stove and whisk in sugar, 2 cups of heavy cream and yoghurt.
4 Immediately pour into cups or desired mould. Chill for at least four hours before serving.
