Melon and strawberry panna cotta

Name: Melon and strawberry panna cotta
Ingredients: 600 g melon flesh; 300 g strawberries; 400 ml cream with 30% fat; 200 ml milk; 70 g sugar; 1 vanilla pod; 6 gelatin sheets; 500 ml cold water; 250 g redcurrants; 2 tablespoons sugar; 1 sachet red cake glaze

Dessert - Melon and strawberry panna cotta by Pamela F. - Recipia

Redcurrant jelly tops the melon and strawberry layers in this melon and strawberry panna cotta, served chilled in bowls. The creams set separately, then are layered one on top of the other, and the jelly goes on top just before serving. I prefer shallow bowls, so I can get a little of both layers on each spoonful. Preparation: 30 minutes. Cooking: 9 minutes. Resting: 4 hours and 30 minutes. Total time: 5 hours and 9 minutes. Serves: 6. Approximately 365 kcal and 6 g protein per serving.

Ingredients

For the panna cotta

600 g melon flesh
300 g strawberries
400 ml cream with 30% fat
200 ml milk
70 g sugar
1 vanilla pod
6 gelatin sheets
500 ml cold water

For the jelly

250 g redcurrants
2 tablespoons sugar
1 sachet red cake glaze

Preparation

1. Soak the gelatin sheets for 10 minutes in 500 ml cold water. Drain them and gently squeeze them before using. 2. Peel and seed the melon, weigh out 600 g of flesh and puree it in a blender. Puree the strawberries separately and pass the puree through a sieve. 3. Put the melon puree in a saucepan with 200 ml cream, 100 ml milk, 35 g sugar and the seeds from half a vanilla pod. Heat for 3 minutes, stirring until the sugar dissolves. Remove the pan from the heat, add 3 squeezed gelatin sheets and stir until dissolved. Leave the mixture to cool for 30 minutes. 4. Put the sieved strawberry puree in another saucepan with 200 ml cream, 100 ml milk, 35 g sugar and the seeds from the other half of the vanilla pod. Heat for 3 minutes, stirring until the sugar dissolves. Remove the pan from the heat, add the remaining 3 squeezed gelatin sheets and stir until dissolved. Leave the mixture to cool for 30 minutes. 5. Divide the melon panna cotta between 3 bowls, and the strawberry panna cotta between 3 other bowls. Refrigerate for 2 hours, until set. If you have any mixture left, spoon 2-3 tablespoons of melon panna cotta into a dessert glass and keep it tilted in the fridge until set. 6. Spoon the strawberry panna cotta over the melon layers, and the melon panna cotta over the strawberry layers. Finish with the other color and the glasses, if you used one. Refrigerate the bowls again for 2 hours, until set. 7. Puree the redcurrants and pass the puree through a sieve. Put it in a saucepan with 2 tablespoons of sugar and heat for 3 minutes, stirring until the sugar dissolves. Remove the pan from the heat and stir in the red cake glaze according to the packet instructions. Leave the jelly to cool for 20 minutes, then serve it over the panna cotta.

Notes

Keep covered in the fridge for up to 3 days; spoon the jelly over each serving just before serving. You can swap the redcurrants for 250 g raspberries; the dessert contains dairy. I serve it with an espresso on the side, without any other sauce over the layers. I start at least five hours before the meal, especially when I’m making tilted glasses too. Choose a fragrant but still firm melon; a very soft one can make the flesh watery. If the redcurrants are very tart, I add up to 1 tablespoon of sugar more, beyond the two listed. The layers have a texture close to milk pudding, and the colors show through in the bowl.