Strawberry-Almond Panna Cotta by Laurent Mariotte

Ingredients

4 servings

• 700 g Cléry strawberries
• 15 cl unsweetened almond milk
• 35 g corn starch
• 50 g light cane sugar
• 5 cl sherry or Muscat de Beaumes-de-Venise (dessert wine)

Steps

1. 1

   Hull the strawberries. Blend 450 g of strawberries with the sugar and almond milk. Add the cornstarch and blend again. Pour into a saucepan and bring to a boil while whisking for 5 minutes.

2. 2

   Once the cream has thickened, pour into a large shallow dish and place in the refrigerator for 4 hours. Meanwhile, marinate the remaining strawberries, cut in half, in the alcohol. Top the panna cotta with the marinated strawberries and serve.