Poppy Seed Panna Cotta with Strawberry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 30 g poppy seeds
- 75 grams sugar
- 4 sheets gelatine, white
- 500 ml cream
- 500 g strawberries
- 1 teaspoon lemon juice
- 2 stems mint
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- If the poppy seeds were bought whole, grind them in a food processor or crush them in a mortar.
- Bring 250 ml of cream with the poppy seeds and sugar to the boil. Remove from heat and let steep for 10 minutes. Soak the gelatine in plenty of water, squeeze out the soaked gelatine well and dissolve it in the still warm poppy seed cream. Let cool down for about 30 minutes.
- Beat the rest of the cream until stiff. Stir half of it into the cooled poppy-cream mixture. Gently fold in the remaining cream. Then pour into 6 molds of 125 ml each and chill overnight, preferably for at least 3 hours.
- For the sauce, wash, clean and quarter the strawberries. Mix well with the powdered sugar in a bowl and then mash lightly. Let the sauce steep for about 30 minutes so that the sugar and strawberries can combine, then brush through a hair sieve. Cut some mint leaves into fine strips and mix with the sauce. Finally, add lemon juice to taste.
- To serve, briefly dip the molds in hot water and turn the panna cotta onto plates. Serve with the strawberry sauce and garnish with mint leaves.
- Tip:
- Instead of the blue poppy seed plus sugar, 100 g poppy seed baking can be used.
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