Strawberry And Almond Panna Cotta


Recipe by Chef Nicolas Riveau, Valrhona Pastry Chef  
Category: Cremes and Mousses
Difficulty: Medium


Calculated for 12 ramekins, depending on size
Almond Inspiration Cream:
480 g whole milk 
325 g whipping cream
15 g sugar
5 g pectin X58
170 g Almond Inspiration
Strawberry Confit:
70 g strawberry purée 
15 g raspberry purée
5 g sugar
0.5 g pectin NH (or 9 g gelatin)
0.5g lemon juice
Strawberry Marmelade:
170 g strawberries
15 g Strawberry Confit
Almond Inspiration Clusters:
120 g flake wheat cereal
1 ½ g sea salt


Aalmond Inspiration Cream
  • Mix the sugar and pectin together. Set aside.
  • Heat the milk, cream and the vanilla beans.
  • At 120°F (50°C), add the pre-mixed sugar and pectin. Bring to a boil. *Or if using gelatin bring to a boil and add bloomed gelatin.*
  • Melt the Almond Inspiration gradually in a plastic bowl. Heat for 20 seconds at a time in the microwave, stirring in between, until most lumps have melted.
  • Gradually pour onto the melted Almond Inspiration.
  • Immediately mix using an immersion blender to make a perfect emulsion.
  • Pour into small glasses for serving. Cool, but don't freeze.  
Strawberry Confit:
  • Mix the surgar and pectin together. Set aside.
  • Heat the purées together to 105°F (40°C),then add the sugar-pectin mix.
  • Briefly bring to a boil and add the lemon juice.
  • Store in the refrigerator.
Strawberry Marmelade:
  • Mix the Strawberry Confit with the finely cubed strawberries.


Almond Inspiration Clusters:

  • Temper Aalmond Inspiration by following a curve of melting (113-118°F), crystallization (79-81°F), working (86-88°F).
  • Mix the tempered Almond Inspiration with the flake wheat cereal and sea salt.
  • Group small clusters.


  • Prepare then the Almond Inspiration Cream into small serving glasses. Store in the refrigerator for a few hours.
  • Add the Strawberry Marmalade on top, then sprinkle with Almond Inspiration Clusters.