May 11th, 2009

fresh strawberry pannacotta

Part of my strawberry madness few weeks ago, when I bought a crate full of sicilian strawberry :) Marco was looking at me horrifyingly when I returned from the market with a big big smile on my face and this three and a half kilos of strawberry. It was kind of hard to finish them, we turned into strawberry victims :) I made: strawberry smoothies, ate them with aged balsamic vinegar, made them into macedonia, turned them into jams, compote, syrup, ate with pancakes and finally made this pannacotta. Uffffff…Here is the photo of THAT crate of strawberry :)

This is a simple recipe of pannacotta, is lighter than usual, as I reduced the amount of cream and use more milk instead, and I think also because I used agar instead of gelatin to make them. This pannacotta has been tested by 7 friends from around the world who were here for the infamous annual Milan furniture fair, and they approved :) Lightest pannacotta ever, sprinkled with natural pistachio that my lovely friend A brought for me from Greece. I hope you like it :)

Fresh Strawberry Pannacotta

Makes around 14 of small container like above

400 ml fresh heavy cream

600ml fresh whole milk

7g agar powder

100g sugar

4 lady fingers or any of your favourite biscuits, crushed

30 natural pistachio, shelled and roughly chopped

30 fresh strawberry, cut into small pieces

Some runny honey

Mix together the fresh heavy cream, milk, agar powder and sugar in a saucepan, heat in a medium heat until just boil, remove from the heat. Transfer into small serving pots. Allow to cool in room temperature then chill in the fridge until you want to serve them.

Just before serving, drizzle some honey on the top of pannacotta, then sprinkle with crushed lady fingers, add the chopped strawberry, sprinkle with chopped pistachio and drizzle some honey.

Happy Pannacotta-ing! :)

Filed under: food, sweet tooth