Strawberry Vanilla Tea Verrine

By: The Local Palate
Strawberry Verrine jwb

This Strawberry Vanilla Tea Verrine recipe balances a sweet vanilla panna cotta with strawberry jam with a little crunch from a preztel crumble and makes a divine dessert for a relaxing spring afternoon tea.

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Makes 12

    For the vanilla panna cotta:
  • 2¼ teaspoons gelatin
  • 1½ ounces (scant ¼ cup) cold water
  • ⅔ cup whole milk
  • 1⅓ cups heavy cream
  • ⅓ cup sugar
  • 1 vanilla bean
  • For the strawberry jam:
  • 2 cups fresh strawberries, hulled and diced
  • ¼ cup sugar
  • 2 teaspoons rose water
  • Zest and juice of 1 lemon
  • For the pretzel crumble:
  • 4-5 cups (225 grams) pretzels
  • ½ teaspoon salt
  • ½ cup plus 3 tablespoons butter
  • 2 tablespoons honey
  • ⅓ cup sugar
  • 1 fresh strawberry, sliced
  • Vanilla chantilly and edible flowers for garnish
  • Special equipment: 12 (3-ounce) glasses, such as parfait or bodega

Make the panna cotta:

  1. In a bowl, combine gelatin and cold water. Let sit for 10 minutes until bloomed.
  2. In a medium pot, combine milk, cream, and sugar.
  3. Split vanilla bean down middle and scrape out seeds.
  4. Add to pot along with vanilla pod. Bring mixture to a simmer, stirring occasionally.
  5. Add bloomed gelatin and mix until dissolved.
  6. Remove pod and divide mixture between 12 small glasses.
  7. Chill until set, about 6 hours.

Make the strawberry jam:

  1. In a medium pot, heat strawberries and sugar on low until sugar is dissolved.
  2. Turn heat to medium and continue cooking until strawberries are soft and jam thickens slightly.
  3. Add rose water and lemon zest and juice.
  4. Place on top of chilled panna cotta.

Make the pretzel crumble:

  1. Preheat oven to 350 degrees.
  2. In a ziptop bag, crush pretzels into small pieces using a rolling pin.
  3. In a large bowl, mix pretzels and salt.
  4. In a pot, melt and slightly brown butter.
  5. Remove from heat, add honey, and stir together.
  6. Pour mixture over pretzels and stir until combined.
  7. Add sugar and toss to combine.
  8. Spread onto a parchment-lined sheet pan.
  9. Bake for 15 minutes or until golden brown, checking and turning pan once.
  10. Remove pan from oven and cool.
  11. Break into small pieces and place layer of crumble on top of strawberry jam.
  12. Garnish with a quenelle of vanilla chantilly, a piece of sliced strawberry, and edible flowers.
  • Recipe By
    From Lia Benedetto, The Umstead Hotel & Spa, Cary, North Carolina

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