Strawberry Panna Cotta

For 10 Weck® mold-jars à 2.82 fl. oz (80 ml)



Panna cotta ingredients:

3 sheets 


0.44 lb (200 g)  


1,5 cups (150 ml)  


0.11 lb (50 g)

crème fraiche


mark of a vanilla pod

0.09 lb (40 g)


1 splash

lemon juice


Marinated strawberry ingredients:

0.55 lb (250 g)  


0.09 lb (40 g)

powdered sugar

5 cups (50 ml)


1 teaspoon  

fine cut mint



Soak gelatine in cold water. Wash the strawberries carefully with lukewarm water, lift them out and let them drain. Cut out unattractive places with a little sharp knife plus the strawberry chalices. Cut the strawberries in little pieces.


Put the strawberries, cream, crème fraiche, mark of a vanilla pod, sugar and lemon juice into a cooking pot. Heat them up and let them cook slowly for about 10 minutes. Mash it all and strain it through a sieve. Squeeze out the gelatine and let it melt in the Panna Cotta while you are stirring. Fill the jars in equal shares. Let them firm up.


Wash the strawberries as described and cut them into little cubes. Put the powdered sugar and the orange juice into a bowl and stir them so long, until the sugar has melted. Mix in strawberries and the fine cut mint. Spread the marinated strawberries on the Panna Cotta and serve it.

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