Strawberry mousse with a vanilla panna cotta

I actually tried this recipe for dessert during ramadhan for break fast, hubby loves the smooth taste of the panna cotta. I must say a perfect dessert to serve your guest on a hot warm day too!

Recipe source: cannelle et vanille

(modified with halal gelatine)

Ingredients:

Vanilla Panna cotta

200 grams heavy cream

45 grams sugar

1 vanilla essence

1 tbsp gelatin powder

30ml water

100 grams plain yogurt

In a small saucepan, cook the heavy cream, sugar and vanilla bean until it come to a boil. In the meantime, double boil the gelatine with water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve. Pour this into a clean bowl and let it cool to about body temperature. Add the yogurt and whisk well.

Pour the panna cotta into your molds or jars and let it set in the refrigerator.

Strawberry mousse

100 grams strawberries

10 grams sugar

1 tsp vanilla sugar

1 tbsp gelatin powder

30ml water

75 grams heavy cream, soft peaks

Puree the strawberries . Warm half of the strawberry puree with the sugars. In the meantime double boil gelatin in cold water. Add the softened gelatin to the warm puree. Add the rest of the puree and let it cool.

Whip the heavy cream until soft peaks. Fold in the whipped cream into the puree base. Pour this mousse on top of the panna cotta and let it set in the refrigerator.

Strawberry gelee

150 grams strawberry puree

30 grams sugar

1 tsp vanilla sugar

1 tbspn gelatin powder

30ml water

Warm half of the strawberry puree with the sugar. In the meantime double boil gelatin powder water. Add the softened gelatin into the warm puree and whisk until incorporated. Add the rest of the puree and let it cool.

Pour the gelee on top of the strawberry mousse and let it set in the refrigerator.