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Panna cotta of white chocolate with strawberries and roasted pecans

Recipe for

4

person

persons

40
minutes
2 dl cream
½ dl whole milk
75 g white chocolate
50 g sugar
2 leaves of gelatine
40 g pecan nuts
200 g strawberries

Roadmap

  • Heat the cream and milk in a saucepan over low heat and let the sugar melt in it. The cream does not have to boil.
  • Break the white chocolate into pieces and let it melt in the cream. Keep stirring well in the meantime.
  • Soak the gelatine sheets in cold water.
  • Squeeze the gelatine sheets and dissolve them in the warm cream.
  • Divide the mixture into 4 glasses and leave the panna cotta to set in the fridge for 3 to 4 hours.
  • Roast the pecans for a few minutes in a pan without fat. Always stay near the stove, because the pecans can burn very quickly.
  • Chop the roasted pecans.
  • Remove the crowns from the strawberries and cut the strawberries into 4.
  • When the panna cotta has risen sufficiently in the refrigerator, finish it with some toasted pecans and fresh strawberries.

Ingredients

for

4

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 dl cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

½ dl whole milk

Coöperatie Hoogstraten - Vector logo Hoogstraten

75 g white chocolate

Coöperatie Hoogstraten - Vector logo Hoogstraten

50 g sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 leaves of gelatine

Coöperatie Hoogstraten - Vector logo Hoogstraten

40 g pecan nuts

Coöperatie Hoogstraten - Vector logo Hoogstraten

200 g strawberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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This version by Chloé is to die for!

Preparation

40

minus

  • Heat the cream and milk in a saucepan over low heat and let the sugar melt in it. The cream does not have to boil.
  • Break the white chocolate into pieces and let it melt in the cream. Keep stirring well in the meantime.
  • Soak the gelatine sheets in cold water.
  • Squeeze the gelatine sheets and dissolve them in the warm cream.
  • Divide the mixture into 4 glasses and leave the panna cotta to set in the fridge for 3 to 4 hours.
  • Roast the pecans for a few minutes in a pan without fat. Always stay near the stove, because the pecans can burn very quickly.
  • Chop the roasted pecans.
  • Remove the crowns from the strawberries and cut the strawberries into 4.
  • When the panna cotta has risen sufficiently in the refrigerator, finish it with some toasted pecans and fresh strawberries.

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  • Heat the cream and milk in a saucepan over low heat and let the sugar melt in it. The cream does not have to boil.
  • Break the white chocolate into pieces and let it melt in the cream. Keep stirring well in the meantime.
  • Soak the gelatine sheets in cold water.
  • Squeeze the gelatine sheets and dissolve them in the warm cream.
  • Divide the mixture into 4 glasses and leave the panna cotta to set in the fridge for 3 to 4 hours.
  • Roast the pecans for a few minutes in a pan without fat. Always stay near the stove, because the pecans can burn very quickly.
  • Chop the roasted pecans.
  • Remove the crowns from the strawberries and cut the strawberries into 4.
  • When the panna cotta has risen sufficiently in the refrigerator, finish it with some toasted pecans and fresh strawberries.

Recipe for

4

person

persons

40
minutes
2 dl cream
½ dl whole milk
75 g white chocolate
50 g sugar
2 leaves of gelatine
40 g pecan nuts
200 g strawberries

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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