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