Tomorrow I’ve invited a few people over for lunch and thought I’d get a head start on the strawberry panna cotta. The white chocolate base is perfect with this fresh, gariguette strawberry coulis. My kind of dessert; easy and do ahead.
Just like last year, it was impossible to find white eggs to color. I guess, in France, an egg is brown or it’s American 🙂 So I colored quail eggs again. No hardship, I like the way they look.
Strawberry Coulis Panna Cotta
275 g white chocolate, chopped
600 mls cream
1/3 cup sugar
1 tsp vanilla extract
2 tbsp boiling water
2 tsp gelatin
250 g plain Greek yogurt
2 lbs strawberries, quartered (take 10 whole out for decoration)
1/2 cup sugar
1/2 cup boiling water
Combine chocolate, cream, sugar and vanilla in a sauce pan over low heat. Cook and stir until chocolate is melted and the mixture is smooth and heated through. Set aside for 5 minutes. Dissolve the gelatin in 2 tbsp boiling water, set aside and allow to cool slightly. Add gelatin to cream mixture, stir and set aside for 15 minutes. Whisk in the yogurt. Pour into lightly oiled custard glasses and refrigerate for at least 4 hours.
Bring the strawberries, sugar and water to a simmer, remove from heat, cool and refrigerate.
To serve, top the panna cotta with the coulis and a whole, partially sliced strawberry.