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Verrine of pannacotta with Tahitian vanilla, Gariguette strawberry salad with speculoos


Ingredients:4 verrines
  • thick fresh cream
    50 cl
  • powdered sugar
    75g
  • gelatin
    3 sheets
  • vanilla from Tahiti or Madagascar
    4 cloves
  • gariguette strawberries
    300 g
  • powdered sugar
    120 + 60 g
  • milled pepper
  • speculoos biscuits
    4
  • whipping cream
    25 cl


Preparation:
  • Preparation time:25 minutes
  • Cooking time:10/15


Verrine of pannacotta with Tahitian vanilla, Gariguette strawberry salad with speculoos

Pannacotta:

Put the cream (50 cl) with the powdered sugar (75 g) on ​​the heat, add 1 open and scraped vanilla pod, bring to the boil, cover and leave to infuse for 10/15 minutes.

Pour into 4 verrines, refrigerate for a minimum of 6 hours.

Verrine of pannacotta with Tahitian vanilla, Gariguette strawberry salad with speculoos

Verrine of pannacotta with Tahitian vanilla, Gariguette strawberry salad with speculoos

Verrine of strawberries, whipped cream and speculoos

Trim and cut the strawberries into pieces, put them in a salad bowl, sprinkle with 60 g of sugar, stir gently and leave to marinate, stirring occasionally.

Crush the cookies.

Whip the sweetened whipping cream with the remaining whipped sugar, put in a piping bag.

Verrine of pannacotta with Tahitian vanilla, Gariguette strawberry salad with speculoos

Presentation:divide the marinated strawberries into the 4 verrines over the pannacotta, sprinkle with a little speculoos powder.

Pipe the whipped cream over the strawberries, finish with the rest of the speculoos powder.