Dairy Farmers of Canada

Panna Cotta with Canadian Brie and Yogurt, Strawberry Soup with Passion Fruit Juice

This is the Panna Cotta with Canadian Brie and Yogurt, Strawberry Soup with Passion Fruit Juice recipe.

  • Prep: 30 min
  • Cooking: 15 min
  • Refrigeration: 2 h - 3 h
Yields 8 servings
panna cotta with canadian brie and yogurt strawberry soup with passion fruit juice

Ingredients

  • 4 oz (120 g) Canadian Brie
  • 1/3 cup (80 mL) plain yogurt
  • 3/4 cup (180 mL) 35 % cream
  • 1/3 cup (80 mL) sugar
  • 1 pouch of (1/4 oz/7 g) unflavoured gelatin
  • 1 2/3 cup (410 mL) strawberries
  • 1 cup (250 mL) passion fruit juice
  • 1/2 tsp (2 mL) cornstarch
  • 1 tbsp (15 mL) water

DID YOU KNOW?

When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.

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Preparation

Remove the rind from the Brie with a hot knife. Heat the Brie and the yogurt in a bain-marie (a heatproof bowl placed over a pan of gently simmering water) for about 5 minutes, stirring to mix with a wooden spoon until creamy.

In a saucepan, heat the cream and the sugar. When it comes to the boil, pour it over the cheese and yogurt. Reheat in the bain-marie if necessary to melt the cheese completely.

Dissolve the gelatin in a little water. Heat for a few seconds in the microwave until completely dissolved. Immediately pour into the pan containing the still-hot cream and cheese mixture.

Pour into small moulds or ramekins. Place in the refrigerator and leave to chill for 2 to 3 hours.

Hull and quarter the strawberries. Bring the passion fruit juice to the boil.

Meanwhile, mix the cornstarch with a little cold water, pour into the juice and stir well. Pour into a container and let it cool. Once the juice is cold, add the strawberries.

Turn out a panna cotta into the middle of each plate and pour the strawberry soup around it.

Chef Daniel Vézina

Tips

Presentation suggestion: Decorate each plate with liquorice or ground cinnamon and a mint leaf. Sprinkle with icing sugar.