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Cooking
Strawberry Panna Cotta with Chocolate and Mint Jelly
· 4 servings
Whip it up
Whip the ricotta together with the sugar, using either a hand whisk or a stand mixer with a whisk attachment. I'd recommend going easy on the sugar – this dessert works better with less sweetness.
Add the strawberries
Add the finely chopped strawberries, setting aside about five or six pieces for decoration. Whisk everything together – the strawberries will break down slightly and give the cream a lovely light colour.
Gelatine in the cream
Heat the cream in a saucepan, then whisk in the powdered gelatine thoroughly. Keep whisking until the gelatine dissolves and the cream starts to thicken. Continue stirring to make sure no lumps form.
Whisk into the ricotta
Add about three tablespoons of the ricotta cream to the saucepan and quickly whisk it together with the cream mixture. Once smooth, gradually whisk this back into the strawberry-ricotta base, a little at a time.
A smooth cream
Mix until you have a smooth, even cream. I use a stand mixer with a whisk attachment for this whole step to make it easier.
Into the moulds
Pour the finished cream into your prepared moulds. I use a silicone half-sphere mould, but silicone muffin moulds work just as well. Leave to set in the fridge for a few hours.
Mint jelly
The next thing to prepare ahead, since it also needs time to set in the fridge, is the mint jelly. Tear 4 sprigs of mint into smaller pieces and place in a pot. Pour over hot water, add the sugar and stir. Leave to infuse for about 5 minutes.
Stir in the gelatine
Strain the liquid and stir the powdered gelatine into the hot liquid. Keep stirring until fully dissolved, then pour into a wide, shallow bowl. Chill in the fridge until set.
Unmould the domes
Carefully unmould the set domes. Line a small baking tray with skewers to rest the domes on – a wire rack works well too.
Chocolate coating
Melt the chocolate over a bain-marie. Add a small piece of butter and whisk it in. Coat the prepared domes in the thinned chocolate and leave in the fridge for a moment to set.
Decorate the plate
Dip a wide brush or a narrow spatula into any leftover or dripped chocolate and use it to create a chocolate 'smear' across the plate.
Add cookie crumbs
Blitz the cookies into fine crumbs, ideally using a food processor. Place a round cutter on top of the chocolate smear, fill it with the cookie crumbs, then carefully lift the cutter away. The crumbs will spread out slightly but should still hold a neat round shape.
Plate the domes
This is the moment to be careful. Transfer the chocolate-coated domes onto the centre of the cookie crumb circle.
Finish with jelly
Take the mint jelly out of the fridge and scrape it with a fork. Use the mint mixture to decorate the panna cotta, then finish by adding fresh strawberries to the plate.
Serving tip
If you're not keen on coating the whole dessert in chocolate, you can simply drizzle a little chocolate over the top of the panna cotta instead – it looks lovely too. The key thing is to keep that perfect combination of strawberries, chocolate and mint intact.
Tip: cookies with chocolate
If you're not keen on coating the whole dessert in chocolate, you can simply drizzle a little chocolate over the top of the panna cotta instead – it looks lovely too. The key thing is to keep that perfect combination of strawberries, chocolate and mint intact.