Caramel panna cotta with balsamic strawberries
½ cup(s), (125ml)
Nestle Soleil Crème Caramel
4 tub(s), (4 x 125g tubs Nestlé® Soleil™ Crème Caramel)
250 g, quartered
¼ cup(s), shredded
1 x 3 second spray(s)
- Lightly spray four 34-cup (185ml) capacity cups or moulds with oil. Place milk in a small saucepan over medium heat. Bring to the boil, then remove from heat. Sprinkle gelatine over milk, whisking until gelatine has dissolved. Transfer mitxure to a medium heatproof bowl and cool to room temperature.
- Add Nestlé® Soleil™ Crème Caramel to milk mixture, whisking until smooth. Strain mixture into a jug, then pour into prepared cups. Cover with plastic wrap and refrigerate for 4 hours or until set.
- Meanwhile, combine strawberries, vinegar and sugar in a medium bowl. Cover and refrigerate until required.
- Dip each cup or mould briefly in hot water and turn out onto serving plates. Stir mint into strawberry mixture. Serve panna cotta with balsamic strawberries.