Panna Cotta with Strawberry Compote

Directions

Strawberry Compote

1. Add sugar to strawberries and let it sit in the fridge overnight to draw out the strawberry juice.
   

2. Cook the mixture in a saucepan with lemon juice until it becomes jammy.
   

Panna Cotta

1. Bloom* gelatine powder in 10g of milk and set aside.
   

2. Add milk or roasted almond milk, whipping cream, sugar and on a saucepan stirring constantly.
   

3. Add bloomed gelatine mix and stir to melt.
   

4. Once melted set aside.
   

Roasted Almond Milk

1. Roast almonds in the oven at 180°C until toasted for approximately 3 - 4 minutes.
   

2. Blend roasted almonds, milk and almond milk. Let it infuse overnight then pass through fine sieve lined with cheesecloth to remove all almond bits.
   

For a MasterChef-level dish, challenge your family with these additional steps!

Rhubarb Jelly

1. Mix gelatine in 10g of water.
   

2. Heat rhubarb, water and sugar in a saucepan until it becomes jammy.
   

3. Add agar agar powder and gelatine to the cooked mixture and whisk to combine.
   

4. Pass the combined mixture through a fine sieve.
   

Mint Powder

1. Place mint leaves in a dehydrator or oven at a low temperature until it dries up.
   

2. Blend in a spice blender and pass through a fine sieve to get mint powder.
   

3. Store it in the fridge and keep it covered to prevent clumping.
   

Assembling The Ingredients

1. Pour panna cotta into a glass cup and let it set.
   

2. Once panna cotta has set, add strawberry compote and garnish with fresh mint.
   

3. (Optional) After milk has set, pour rhubarb jelly mixture and let it set before adding strawberry compote. Garnish with mint powder.