Recipe for Strawberry Panna Cotta

Preparation of vanilla cream. Bring the liquid cream to a boil with the sugar in a saucepan. Split the vanilla pod lengthwise and scrape out the seeds inside. Add the vanilla seeds to the boiling cream and let infuse on low heat for a few minutes.

Preparation of the egg whites: Gently break the egg whites with a fork. Be careful: do not whip them. Gradually pour the warm vanilla cream over the egg whites while mixing to obtain a smooth mixture.

Cooking Preheat the oven to 120°C. Divide the mixture among 4 ramekins and bake in a water bath for 40 to 45 minutes.

Plating Let the panna cotta cool at room temperature. Blend half of the fresh strawberries with a drizzle of lemon juice to create a sauce. Spoon the cooled panna cotta with the strawberry sauce and decorate with the remaining strawberries cut into quarters.