Mother’s Day is tomorrow and I’m dedicating this post to the one and only…
This one’s for you Mom!
If there’s ever a dessert to make for your mother on Mother’s Day, this is it. It’s delicious, simple and completely approachable. What do I mean by approachable?
I’m all for the new and trendy flavor combinations that are going around the dessert world. I love it. I think it’s wonderful that we can be fearlessly creative in this profession and it’s accepted! However, I still think classic flavor combinations are like a little black dress… TIMELESS…
This is what I mean by approachable. Looking at a dessert and knowing it’s going to taste fantastic. Looking at a dessert and thinking, “This is exactly what I want to eat right now and I’m so excited…”
Maybe that’s what I love so much about baking in Germany. Germany has so many traditions when it comes to baking and even though they may be hundreds of years old… they’re still very present!
Panna Cotta with a Strawberry Sauce and Chocolate Accent
I took a smooth and silky classic panna cotta recipe and paired it with a fresh strawberry sauce and added a rich chocolate accent.
I’ll give you a second to take it all in…
This is your Mother’s Day recipe. She’s going to love every last bite!
For the panna cotta:
makes about 6-7
400 g cream
34 g sugar
2 g vanilla
30 g white chocolate, chopped
7 g gelatin
47 g cold water
65 g creme fraiche
Start by weighing out all the ingredients like so:
- Weigh the cream, sugar and vanilla in a pot.
- Measure and chop the white chocolate.
- Dissolve the gelatin in the cold water in a small bowl.
- Measure the creme fraiche in a medium-sized bowl.
Place the cream, sugar and vanilla over medium heat on the stove. Stir continuously and bring to a boil. Remove from heat.
Pour a small amount of the hot cream into the creme fraiche and whisk together until all lumps are gone.
Pour the creme fraiche back into the pot and stir together. The mixture should be hot enough to melt the gelatin, but not too hot as to where the gelatin will break down. Add the gelatin and stir until melted.
Fill into the desired forms.
Place in the freezer.
For the strawberry jelly:
**save time by making the strawberry and sugar base for both the strawberry jelly and sauce at one time by pureeing 200 g strawberries and 100 g sugar!
50 g strawberries, chopped
25 g sugar
20 g water
5 g gelatin
30 g cold water
Puree the strawberries and sugar. Add the 20 g water.
Dissolve the gelatin in the 30 g of cold water.
Place the pureed strawberries over a hot water bath on the stove. Once the mixture becomes hot enough to melt the gelatin, add the gelatin. Mix until melted. Let cool slightly.
**In order to work with this strawberry jelly mixture it should be warm and liquid, however can be made ahead of time and always re-heated over a hot water bath.
Once the panna cotta has set in the freezer spread the (warm but not hot) strawberry jelly in a thin layer over the top of the panna cotta. Place back in freezer and let harden enough to remove from the silicon forms.
For the strawberry sauce:
140 g strawberries, chopped
70 g sugar
1/4 teaspoon vanilla
1 tablespoon corn starch
1 tablespoon water
Puree the strawberries and sugar. Add the vanilla.
Place in a pot over the medium heat. Bring to a boil while continuously stirring. Mix together the corn starch and water. Add to the boiling strawberry mixture and bring to a boil again. Let cool.
For the chocolate sauce:
100 g milk
40 g sugar
20 g cocoa powder
32 g dark chocolate, finely chopped
Bring the milk and sugar to a boil over a pot on the stove.
Remove from heat and stir in the cocoa powder. Add the dark chocolate and stir until melted and combined.