PANNA COTTA WITH TAGADA® STRAWBERRIES
- 20 cl of liquid full cream
- 20 cl of milk
- 40 g of granulated sugar
- 50 g of Tagada® strawberries (around 12 strawberries)
- 2½ leaves of edible gelatine
- 3 strawberries
Soften the gelatine in cold water.
Mix the cream, milk and granulated sugar together in a saucepan and bring to the boil.
Take off the heat, add the strawberries cut up into little pieces, and stir until they dissolve.
Put the saucepan back over a low heat for a few moments so that the strawberries dissolve completely, taking care that the mixture does not come to the boil.
Take off the heat, add the wrung-out gelatine and stir. Fill your verrines and leave in the fridge for at least 5 hours.
Just before you serve, decorate each verrine with a half-strawberry.