Panna Cotta with baked strawberries and rhubarb

Ingredients for Panna Cotta with baked strawberries and rhubarb

Instructions for Panna Cotta with baked strawberries and rhubarb

To prepare the Panna Cotta with baked strawberries and rhubarb recipe, please follow these instructions:

Panna Cotta: Soak the gelatine in a large bowl with plenty of cold water. Put the leaves into the water one by one, so they are not sticking together. Let the gelatine udbløde for at least 10 minutes, and shift like the water along the way.

Scrape vanilla grains out of vanilla rod, save the blank rod, it will be used to come by rhubarb.

Boil whipping cream, sugar and vanilla grains up in a pan while stirring. Take the macerate isinglass leaves out of the water and press them lightly free of water. Take the pot with whipping cream away from the hob, and melt the gelatine in the hot cream. Mix cream, 9% in the heat whipping cream into the Pan, and pour the entire contents of the pan through a sieve. Add if necessary. Rome, and favor the cream in 6 small aluforme. Let Panna Cottaerne congeal in the refrigerator.

Baked rhubarb with strawberries: Style oven at 200 degrees. Clean the rhubarb and cut them into pieces of 1 ½ cm. Put them together with the empty vanilla rod in a heat-proof dish and sprinkle with sugar. Cover the dish with aluminum foil, and bake rhubarb for 20 minutes. Taste of rhubarb, and add if necessary. more sugar. Let them cool off, and style them in the refrigerator, to be served.

Strawberries: Rinse the strawberries with the stem on. take half off for garnish. Cut the stem of the rest of the strawberries and cut them into quarters. Store strawberries in the refrigerator to be used.

Serving: cut the edge on Panna cottaerne loose with a small knife. Beat down on each form his plate, and plug a few holes in the dog of the shape with a small sharp knife. Turn the quartered strawberries with the cold, baked rhubarb and sauce mixture around the Panna cottaerne. Crack the strawberry which is taken from for garnish from the tip towards the stem, but without cutting them completely over. Serve strawberries on plates around the Panna cottaerne by making them on the stem and press them up a bit.