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Smoked Hay Panna Cotta & Wild Strawberry Jam

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

  1. 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.
  2. 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.
  3. 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.
  4. Add the sugar and pectin mixture into the simmering strawberries and stir to incorporate.  Simmer for an additional minute to activate the pectin.
  5. 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

  1. 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.
  2. 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.
  3. 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.
  4. Spoon the wild strawberry jam onto the panna cotta.
Vera Loulou About Author

Born in Russia and raised in NYC, I moved to Paris to pursue my gastronomic dreams as well as to meet the city’s most renowned chefs.