4 leavesoffresh verbenaoptional, for the final decoration
For the cream
400 mlofcrème fraîcheliquid
20 gofwhite sugaror muscovado sugar for a unique flavor
4 gofgelatinor double the amount of agar-agar if you want to avoid pork gelatin
For the cookie
puff pastry
powdered sugar
Equipment
4stemmed glassesCapacity: 10 cl
Instructions
Preparing the strawberries
Wash the strawberries without removing the stems, drain them, then remove the stems, cut them in half, and set them aside.
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.
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
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.
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
Mix the sugar into the cream and heat it without bringing it to a boil (just let it simmer). Turn off the heat.
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).
Stir the thickening agent of your choice thoroughly into the cream, then pour it into the glasses.
Place the verrines in cold water for 10 minutes, then refrigerate them.
Assembly and service
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!
Notes
For a stunning effect: as the cream cools, place each glass on a wedge so that the cream is tilted inside the glass. Your guests are sure to be amazed!