Place the contents of the Chavroux Pyramids in a bowl and whisk them with a fork. Keep the empty Chavroux cans in order to pour back the preparation into them. For this recipe you will need 4. You can also make these panna cotta in verrines.
Pour the cream and milk into a saucepan. Add the Agar Agar, stir and slowly bring to a boil. Stop cooking and gradually pour the liquid over the Chavroux Pyramids while mixing with a whisk until smooth and creamy. Add the sugar, vanilla sugar, chopped verbena and mix everything together.
Wash the strawberries, cut them in halves vertically and set aside the remaining strawberries. Arrange the strawberries, sticking them on each side in the bottom of the empty boxes, and fill the pyramids with the mixture.
Place everything in the fridge for at least 3 hours, the ideal being to leave them there overnight.
For the mango coulis: Peel the mango and cut the flesh into pieces. Put it in a blender with the sugar and lime juice. Blend to obtain a coulis and add a little water if you want to thin it out. Set aside in the fridge.
When ready to serve, unmold the panna cotta and serve it with the mango coulis and the rest of the strawberries cut into brunoise.
2 Chavroux Pyramids (300 g)
0.15 l of full-fat cream
0.15 whole milk
50 g sugar
1 sachet of vanilla sugar
15 strawberries
A few verbena leaves
2 g Agar Agar
For the mango coulis:
1 mango
20 g caster sugar
Juice of one lime
PRODUCT
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Recipe Method
Place the contents of the Chavroux Pyramids in a bowl and whisk them with a fork. Keep the empty Chavroux cans in order to pour back the preparation into them. For this recipe you will need 4. You can also make these panna cotta in verrines.
Pour the cream and milk into a saucepan. Add the Agar Agar, stir and slowly bring to a boil. Stop cooking and gradually pour the liquid over the Chavroux Pyramids while mixing with a whisk until smooth and creamy. Add the sugar, vanilla sugar, chopped verbena and mix everything together.
Wash the strawberries, cut them in halves vertically and set aside the remaining strawberries. Arrange the strawberries, sticking them on each side in the bottom of the empty boxes, and fill the pyramids with the mixture.
Place everything in the fridge for at least 3 hours, the ideal being to leave them there overnight.
For the mango coulis: Peel the mango and cut the flesh into pieces. Put it in a blender with the sugar and lime juice. Blend to obtain a coulis and add a little water if you want to thin it out. Set aside in the fridge.
When ready to serve, unmold the panna cotta and serve it with the mango coulis and the rest of the strawberries cut into brunoise.
