ModernItalian
Cream, Strawberries and Bottarga
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A creamy panna cotta reinterpretation with fermented strawberries and a touch of soft Greek bottarga, from Chef Roberto Di Pinto at Sine Milano.
- Difficulty
- easy
Ingredients
6 items- 1 lCreamFresh cream (35% fat)
- 150 gSugarFor the panna cotta base
- IsinglassGelatin sheets, quantity not specified in video
- 1 kgStrawberriesFor fermentation; fresh strawberries
- 20 gSaltFor fermentation
- Bottarga Greca MorbidaSoft Greek bottarga (cured in beeswax)
Method
- Boil 1 liter of cream with 150 g of sugar.
- Rehydrate the gelatin sheets in cold water.
- Prepare fermented strawberries: mix 1 kg of cleaned strawberries with 20 g of salt and 10 g of sugar, vacuum seal and let ferment for 5 days, degassing the bag each time it inflates.
- Squeeze the rehydrated gelatin and dissolve it into the hot cream mixture.
- Pour the mixture into molds and chill in a blast chiller or refrigerator until set.
- Serve with fermented strawberries at the base and a few tiny pieces of soft Greek bottarga on top.
