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Pannacotta with Canadian Brie and yogurt, Strawberry Soup with Passion Fruit Juice TheWorldWideGourmet.com

The Cuisine of Quebec City and its region

Total time: 30 to 60 min

Preparation time: 30 minutes
Baking time: 15 minutes

Difficulty: Easy

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Nutritional values

per 100 g

Energy:152.6 kcal

Proteins:3.6 g

Fats:9.8 g

Carbohydrate:13.5 g

Fibers:0.6 g

Sugar:11.5 g

Cholesterol:35.3 mg

Sodium:93.4 mg

Calcium:56.5 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

113.5

g

canadian brie

82.5

ml

plain yogurt

187.5

ml

35% cream

82.5

ml

sugar

0.5

g

packet gelatin

**Strawberry Soup

500

ml

strawberries

250

ml

passion fruit juice

2.5

ml

corn starch

15

ml

water

METHOD

  1. Remove Brie rind using a hot knife.
  2. Heat Brie and yogurt in a bain-marie for five minutes, mixing with a wooden spoon until creamy.
  3. In a saucepan, heat the cream and sugar. When it comes to a boil, pour it over the cheese and yogurt. Place again in a bain-marie if needed to completely melt cheese.
  4. Dissolve half a packet of gelatin in a bit of water. Heat a few seconds in microwave until completely dissolved. Immediately pour into the saucepan containing the still-warm mixture.
  5. Pour into small molds or ramekins. Place in refrigerator and let cool for two to three hours.

Strawberry soup

  1. Hull strawberries and cut into quarters.
  2. Bring passion fruit juice to the boil.
  3. While waiting, add corn starch to a bit of cold water, pour into juice, and mix well. Pour into a container and let cool.
  4. Once juice has cooled, add strawberries.

Presentation

  1. Remove Pannacotta from mold, place in center of each plate, and pour strawberry soup around it.

CHEF'S NOTES

What a great way to breathe new life into summer desserts!

Brie has been made in Canada since the French colonization, a classic, taste-bud seducing soft cheese.

Tasty, fresh, and easy to cook, cheese adds a touch of novelty to everyday meals. And in the torrid heat of the sunniest weeks of summer, who doesn't enjoy the simple pleasures of the best market produce served up in fresh, new ways?

That's exactly what Daniel Vézina, chef and owner of Quebec City Restaurant Laurie-Raphaël, has in store for us. "Adding cheese to meals does not have to be a uniquely winter reflex. Any season is the right season for dairy products. Try them!"

Suggested Presentation
Garnish each plate with licorice or grated cinnamon and a mint leaf. Sprinkle with icing sugar.



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