Crème Fraîch Panna Cotta
200 grams heavy cream
45 grams sugar
1 vanilla bean, split and scraped
3 grams sheet gelatin
100 grams crème fraîch
In a small saucepan, cook the heavy cream, sugar and vanilla bean until it comes to a boil. In the meantime, soak the gelatin in ice water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve it. Pour this into a clean bowl and let it cool to about body temperature. Add the crème fraîch and whisk well.
Pour the panna cotta into your molds or jars and let it set in the refrigerator.
Strawberry Mousse
100 grams strawberry puree
10 grams sugar
2 grams sheet gelatin
75 grams heavy cream, soft peaks
Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.
Fold in the whipped cream into the puree base. Pour this mousse on top of the yogurt panna cotta and let it set in the refrigerator.
Strawberry Gelée
150 grams strawberry puree
30 grams sugar
2 gram sheet gelatin
Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.
Pour this gelée on top of the strawberry mousse and let it set in the refrigerator.
Baked Meringue Sticks
100 grams egg whites (3.5 ounces or a little under half a cup)
100 grams sugar (1/2 cup)
100 grams powdered sugar, sifted (1 cup)
Whip the egg whites until a light meringue forms (soft peaks). Slowly add in the sugar while mixing. Continue to mix to stiff peaks. Fold in the powdered sugar until incorporated.
Place the meringue in a pastry bag fitted with a plain (round) tip. Pipe straight lines of meringue on a sheet pan lined with parchment paper.
Bake the meringues in a very low oven, about 200°F/100°C until crispy, about an hour. Keep them in an airtight container to stop them from becoming soggy.
