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Mardon Fergeson Hickford
Panna cotta with strawberries
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Ingredients
Directions
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Grease the pudding molds.
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Cut the strawberries into wedges.
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Soak the gelatin in cold water for 5 minutes.
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Heat half of the whipped cream with sugar and vanilla sugar on a low heat for 3-5 minutes.
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Squeeze the gelatine well and dissolve the leaves in the warm cream while stirring.
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Let this mixture cool down until it becomes gelatinous in about 30 minutes.
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Whisk the remaining whipped cream and spat the cream lightly through the cream jelly.
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Pour the cream mixture into the molds and allow the panna cotta to set in the refrigerator in 1 hour.
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Keep some strawberry tarts for the garnish and puree the rest with the tablespoons of sugar to a smooth sauce.
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Add some water if necessary.
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Put the panna cotta on plates and garnish with strawberry sauce and strawberry wedges.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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