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Panna Cotta with Fresh Berries and Pine Nut Brittle (made with egg white)

EK says I am addicted to cooking and baking. Maybe that is true. Since I tried the Panna Cotta recipe [1] the last time, I have wanted to make sure the girls get to try it when they are home for the holidays. So the Panna Cotta made it to our Christmas Eve dinner menu. But instead of using gelatin, I decided to try agar agar powder to set the dessert. It did not turn out well, and I did not go to bed happy on Christmas Eve. On Christmas morning, I woke up and tried again. This time I did two batches, one with gelatin and the other with egg white. Bingo! Egg white is the way to go! This recipe is a lot lighter, more delicate, and simply delicious. It will be on our next Christmas dinner menu again. Now I am happy. The girls had triple doses of Panna Cotta since last night; not sure if they are very happy? 🙂


(A) Pine Nut Brittle

(B) Fresh Strawberry Sauce

(C) Panna Cotta


To make Pine Nut Brittle

  1. Line a baking pan with parchment paper.
  2. Melt sugar with 1 Tbsp of water in a small sauce pan over medium heat until the syrup turns golden brown.
  3. Stir in the pine nuts.
  4. Pour onto the parchment paper.
  5. Tilt the pan to spread the syrup to a thin layer and sprinkle a pinch of sea salt over it.
  6. Let the syrup set on the pan. It will harden as it cools.
  7. Break the brittle into shards.

To make Fresh Strawberry Sauce

  1. Wash and rinse strawberries, remove the stems using a paring knife.
  2. Puree the strawberries in a blender with the powdered sugar and lime juice until it turns into strawberry sauce.
  3. Chill in the refrigerator until ready to use.

To make Panna Cotta