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Bay Leaf Panna Cotta, Lemon Jelly and Wild StrawberriesTheWorldWideGourmet.com

Flavors of Paris and the Ile-de-France

Total time: 30 to 60 min

Infusion time: 14 minutes
Cooking time: 14 minutes + 2-3 minutes
Chilling time: 2 hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:218.6 kcal

Proteins:2 g

Fats:14.3 g

Carbohydrate:21.4 g

Fibers:2 g

Sugar:15.1 g

Cholesterol:43 mg

Sodium:88.9 mg

Calcium:44.8 mg

Energy:1973 kcal

Proteins:18.2 g

Fats:129.4 g

Carbohydrate:193.1 g

Fibers:18.1 g

Sugar:136.1 g

Cholesterol:388.3 mg

Sodium:802.4 mg

Calcium:404.4 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

liquid cream

80

g

granulated sugar

5

g

chopped fresh bay leaves

3 1/2

sheets of gelatin

**Lemon jelly

600

ml

water

150

g

granulated sugar

finely grated zest of 3 lemons

12

g

gelatin

150

ml

lemon juice

**Wild strawberry sorbet

600

g

fresh strawberry pulp

130

g

granulated sugar

lemon juice as needed

**Almond crumble

125

g

flour

125

g

powdered almonds

125

g

butter

125

g

granulated sugar

2

ml

fine sea salt

METHOD

Panna cotta

  1. Bring the cream, sugar and bay leaves to a boil. As soon as the mixture begins to boil, turn off the heat and infuse for 14 minutes.
  2. Strain.
  3. Heat a little of the infusion and add the soaked gelatin; drain and melt, then combine with the remaining infused cream.
  4. Chill well in the freezer, stirring often.
  5. Pour 120 g (4 oz.) into each glass bowl. Refrigerate.

Lemon jelly

  1. Bring the water, sugar and zests to a boil; infuse until cooled and strain.
  2. Remove a little of the infusion, heat and melt the gelatin in it.
  3. Mix in the remaining infusion and the lemon juice. Refrigerate.

Wild strawberry sorbet

  1. Rinse the strawberries well in cold water and dry on paper towels.
  2. Purée them, strain and combine with the sugar and lemon juice, if needed.
  3. Pour into a Pacojet and freeze, or use a sorbet maker.

Almond crumble

  1. Combine all the ingredients by hand and set aside in the refrigerator on a tray in small pieces.
  2. Bake in a 160° C (325° F) oven for 14 minutes.

Presentation

  1. Place a scoop of strawberry sorbet on the panna cotta and place the wild strawberries coated with the strawberry juice all around, with a few pieces of crumble.
  2. Finish with lemon chips and fresh bay leaves on the sorbet.


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