The recipe of the panna cotta and its very generous strawberry tartar
70cl of whole liquid cream
60g powdered sugar
3 gelatine leaves
the grated zest of an organic lime
For the grout:
150g of strawberries
1 sheet of gelatine
the juice of half an organic lime
For the strawberry tartar:
300g of strawberries
2 tbsp olive oil reserved harvest France
the grated zest of an organic lime.
The day before: Soften the gelatin leaves in a bowl of cold water. Heat the cream with the sugar, remove from the heat as soon as it boils and add the gelatine leaves previously wrung between your hands, then mix the whole. Leave to stand for 5 minutes. Add the grated zest of the lemon. Pour into four glass containers (about two thirds of the way through) and keep in a cool place until the next day. The same day, prepare the coulis: soften the gelatine leaf for 5 minutes in a bowl of cold water. Wash, stem and mix the strawberries with the juice of half a lime, take 2 tablespoons of coulis and let it cool in a saucepan. Add the drained gelatine and stir over low heat quickly to dissolve the gelatine, add to the coulis, mix and spread over the panna cotta, put back in the fridge for at least 1 hour. Just before serving, wash and remove the stalks from the strawberries, cut them into small cubes like a tartar and place in a bowl. Add 2 tablespoons of extra virgin olive oil from Spain Oliviers&Co , mix all together. Pour over the panna cotta, sprinkle with lemon zest and enjoy.
Oliviers&Co's advice: You can replace the strawberry coulis with a teaspoon of Oliviers&Co's lemon cream.