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Strawberry Panna Cotta

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5 min

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240 min



Strawberry Compote
200 g
100 g
Lemon Juice
10 g
Panna Cotta
or roasted almond milk
370 g
Whipping Cream
240 g
30 g
Gelatine Powder
5 g
Roasted Almond Milk (Optional)
250 g
100 g
Almond Milk
120 g
Rhubarb Jelly
300 g
50 g
Agar Agar Powder
4 g
Gelatine Powder
2 g
100 g
Mint Powder
Mint Leaves
20 g

How to cook

Prepare the strawberry compote

  • Add sugar to strawberries and let it sit in the fridge overnight to draw out the strawberry juice.
  • Pour away the strawberry juice and cook the strawberry in a saucepan with lemon juice until it becomes jammy.

Prepare the roasted almond milk

  • Roast the almonds in the oven at 180°C until toasted (about 3-4 minutes).
  • Add the toasted almonds into milk and blend.
  • Let the almond milk infuse overnight then pass it through a fine sieve lined with a cheesecloth to remove all almond bits.

Prepare the panna cotta

  • Bloom the gelatine powder in 10 grams of milk then set aside.
  • Add milk (or roasted almond milk), whipping cream, sugar and heat on a saucepan stirring constantly.
  • Add the bloomed gelatine mix and stir to melt.
  • Once melted set aside.

Prepare the rhubarb jelly

  • Mix gelatine in 10 grams of water.
  • Add the rhubarb, water and sugar into a saucepan and cook until it becomes jammy.
  • Add agar agar and gelatine and whisk to combine.
  • Blend the mixture and pass it through a fine sieve.

Prepare the mint powder

  • Put the mint leaves in a dehydrator or oven at a low temperature until it dries up.
  • Blend in a blender and pass it through a sieve to get mint powder.
  • Store it in the fridge and keep it covered to prevent it from clumping.

Assemble and serve

  • Pour the panna cotta into a glass cup and let it set.
  • Once the panna cotta has set, pour rhubarb jelly mixture and let it set.
  • Add the strawberry compote and garnish with the mint powder.
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