Verrine of panna cotta with pan-seared strawberries and homemade cookie

Verrine panna cotta de fraises poêlées : instructions

• Preparing the strawberries
  • 1
    Wash the strawberries without removing the stems, drain them, then remove the stems, cut them in half, and set them aside.
  • 2
    Heat a skillet over high heat and add the strawberries to brown them slightly, then add the sugar and let them caramelize for 3 minutes.
  • 3
    Deglaze with the wine to loosen the juices, and let it reduce for 2 minutes.
    Remove from the heat, transfer the strawberries to a bowl, and set aside in the refrigerator.
• Preparing the cake
  • 4
    Roll out the dough, cut out small circles (3–4 cm), then roll them out with a rolling pin using powdered sugar instead of flour, without pressing too hard on the rolling pin.
  • 5
    Prick the dough with the tip of a knife to prevent it from rising too much, then bake for 6 minutes at about 180°C.
• Preparing the cream and assembling the dish
  • 6
    Mix the sugar into the cream and heat it without bringing it to a boil (just let it simmer).
    Turn off the heat.
  • 7
    Soak the gelatin in cold water.
    If you're using agar-agar, dissolve it in one or two tbsp of cold water.
    Fill your sink with cold water (you can add ice cubes or an ice pack for extra effect).
  • 8
    Stir the thickening agent of your choice thoroughly into the cream, then pour it into the glasses.
  • 9
    Place the verrines in cold water for 10 minutes, then refrigerate them.
• Assembly and service
  • 10
    Once the panna cotta has set, take the strawberries and glasses out of the fridge, spoon the pan-seared strawberries over the panna cotta, add the cookie, garnish with a fresh verbena leaf, and it’s ready!