Directions

STRAWBERRY JELLY

1. Place frozen strawberries in a metal bowl.
2. Mix the sugar with the strawberries.
3. Place a plastic wrap on the bowl and place over a double boiler so the strawberries release their juices. (If you don't have a double boiler, you can place the metal bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the surface of the water).
4. When the strawberries release their juices, pass through a conical sieve.
5. Add 3 gelatine leaves to 500 grs of the strawberry/sugar juice and let the gelatin dissolve well.
6. Pour 40 grs of the mixture in to the Martellato cups and set in the fridge.

WHITE CHOCOLATE PANNA COTTA

1. Slit the Vanilla beans with a knife and scrape out the seeds.
2. Place the milk, Even cream, the Vanilla seeds and bean/pod in a saucepan and heat on medium for 15 minutes.
3. After 15 minutes add the gelatine leaves to the mixture and bring to a boil.
4. Remove the Vanilla bean/Pod and pour the mixture over the white chocolate. Mix until all the chocolate has melted.
5. Refrigerate the White Chocolate Panna Cotta for at least 24 hours.
6. Remove the Panna Cotta from the fridge, mix well and pour 80 grs in to the Martellato cups with the Strawberry Jelly. Put back in the fridge for at least 4 hours.
7. When ready to serve, decorate the cups with some cut strawberries and some more of the Strawberry Jelly. You can also add some Strawberry or Ruby Crispearls..