Equipment
- Mixing Bowl
- Stovetop
- Sieve
- Refrigerator
- Verrines
- Stand Mixer
- Freezer
Ingredients
Strawberry Jelly
- 1.1 lb Strawberries
- 1.8 oz Granulated Sugar
- 3 leaves Rehydrated Gelatin
Shortbread
- 1 lb Butter
- 1.1 lb All-Purpose Flour
- 7.8 oz Caster Sugar
- .2 oz Salt
Zephyr White Chocolate Panna Cotta
- 12.5 oz Milk
- 2 beans Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 10.6 oz Cacao Barry Zéphyr 34% White Couverture Chocolate Discs
- 4 leaves Rehydrated Gelatin
- 1 lb Whipping Cream
Instructions
Strawberry Jelly
- Remove strawberry stems and place in a bowl, then add sugar.
- Place plastic wrap on the bowl and place over a double boiler so that the strawberries release their juices.
- Sieve through a chinois.
- Pour 40 g of jelly in verrines and let set in the fridge.
Shortbread
- Soften butter in a stand mixer.
- Sift and add the flour, fine sugar, and salt.
- Refrigerate at least 2 hours and roll out to 3 mm thick. Freeze the dough.
- Cut strips 7 cm long by 1 cm wide. Bake the shortbread at 160°C until golden.
Zephyr White Chocolate Panna Cotta
- Infuse the milk and 2 beans Prova Gourmet Grade A Tahiti Vanilla Beans (4oz) for 15 minutes.
- Bring the 10.6 oz Cacao Barry Zéphyr 34% White Couverture Chocolate Discs, and rehydrated gelatin to a boil and pour the infusion over.
- Add and mix the 35% cream.
- Refrigerate at least 24 hours.
- Mix the panna cotta before using.
- Pour 80 g in verrines and let set in the fridge for at least 4 hours.
- Place a strawberry brunoise mixed with some jelly on the panna cotta and decorate with cornflowers and the shortbread.
- Enjoy!
Notes
Tip for Strawberry Jelly Section:
- For a different look, try tilting your glasses or verrines, making sure that they are well supported and let them set in the fridge to create a nice diagonal line.
- The panna cotta can be stored in the freezer. Pull out the necessary quantity a few hours before service to thaw.