Serves 3
INGREDIENTS (for Hay Panna Cotta)
- 5 g organic hay
- 1 1/4 cups heavy cream
- 1/2 cup milkplus
- 1/2 cup for the gelatin
- 3 tbsp sugarsalt
- 2 1/4 tsp unflavored gelatin
INGREDIENTS (for Wild Strawberry Jam)
- 1 1/2 cups wild strawberries about 100 grams
- 2 tbsp water or juice
- 3/4 cups sugar
- 1/4 tsp calcium water
- 1/4 tsp Pomona’s pectin powder
WILD STRAWBERRY JAM
- Remove the stems from the wild strawberries and add them to a small saucepan. Add 2 tbsp of water of juice to help prevent the strawberries from scorching before they release their juice.
- Bring the strawberries to a simmer, and cook on low for about 5 minutes. The berries should release their juice. Add the calcium water from the Pomona’s pectin kit. This is necessary to activate the powdered pectin.
- Mix 1/4 tsp Pomona’s pectin powder into the sugar. Feel free to reduce the amount of sugar used, but this recipe requires at least 2 tbsp of sugar to mix with the pectin to prevent clumping.
- Add the sugar and pectin mixture into the simmering strawberries and stir to incorporate. Simmer for an additional minute to activate the pectin.
- Pour the jam into a sterilized jar, and either store in the refrigerator or process in a water bath canner for 10 minutes. If canning, be sure to leave 1/4 inch of headspace.
HAY PANNA COTTA
- Preheat the oven to 375F/190 C, then line a baking sheet with parchment paper. Spread the hay out on the baking sheet and toast in the oven for about 3 mins until it begins to take on color.
- Combine the hay, cream, milk, sugar and salt to taste in a saucepan and heat until it simmers. Remove the cream from the heat and let it sit for 30 mins.
- Soak the gelatin in the milk to soften. Strain the cream mixture through a sieve and reheat slightly. Stir the gelatin-milk mixture into the warm cream mixture to dissolve. Pour the panna cotta into three bowls and refrigerate for 2 hours.
- Spoon the wild strawberry jam onto the panna cotta.
