Soak gelatine sheets in a bowl of ice water until they soften and swell.
In a saucepan, pour milk, sugar, and stir in the jelly powder. Bring to a boil. Stir until the jelly powder is fully dissolved. Set aside and allow it to cool down slightly.
Pour in heavy cream and drained gelatine sheets.
Add in vanilla paste and stir.
Pour into individual ramekin dishes/dessert bowls.
Chill the filled ramekins/bowls to allow the panna cotta to set.
After setting, add a layer of strawberry coulis and decorate with fruits and mint leaves.
Strawberry Coulis
In a small pot, add the frozen strawberries in and let it boil until a thick consistency. Add some lemon juice.
Set aside to cool before serving.
Notes for Trish:
Actually dont need whipping cream - obviously that helps. But if cooking cream is cheaper get that instead. The amount of jelly powder you put in is alot liao. It will set everything
Trial by Chef Steph at 100g sugar (18 Dec 2024) but too sweet. Ok if strawberry coulis is on the sour side. Can adjust according to the sweetness of strawberry coulis.
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