Panacotta of Santocci

(level 1 to 3)

(number of persons) 

 Preparation time: 30 min.
 Cooking time: 30 min.
 Wait time: 1 night.    

 Oven temperature: 180°C


Panna Cotta:

  • 3 sheets of gelatine
  • 250 ml milk
  • 250 ml whipped cream
  • 25g sugar
  • 50 ml Santocci


  • 50g sugar
  • 150g strawberries
  • Juice of half a lemon
  • Slices of lemon as garnish


  • 25g butter
  • 50g powdered sugar
  • 25g flour
  • 1 egg white
  • A pinch of salt


  • Leave the gelatine to soak in water
  • Add the milk, cream and sugar to a large pan.
  • Cook until almost boiling and take off the heat.
  • Squeeze the gelatine and dissolve in the hot mixture.
  • Add the Santocci and pour the panna cotta into ramekins or glasses.
  • Place glasses in the fridge to set (one night in the fridge or 2 hours in the freezer).


  • Wash the strawberries briefly in a large bowl of cold water, take half of the strawberries out and remove all the crowns.
  • Put 1/3 aside for the garnish.
  • Sprinkle some sugar on the strawberries in a steel pan and add the lemon juice.
  • Bring the pan to the boil and blend until smooth (e.g. with a hand blender). Leave to cool.


  • Melt the butter and leave to cool. Mix the egg white and the powdered sugar in a grease-proof dish. Mix in the cooled butter. Add the flour and a pinch of salt and increase the heat to seven. Brush silicone moulds with thin strokes of 2 x 10 cm and place on a baking tray. Bake for around 8 minutes on the middle shelf of the oven (until golden brown). Once the tuiles come out of the oven they can be moulded by rolling them (see photo).
  • Work quickly, as once the tuile cools off it will no longer be malleable.
  • Beat the whipped cream for the garnish.
  • Serve the panna cotta with the sauce, tuiles, whipped cream and garnish with half a slice of lemon.

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