Panna Cotta with Canadian Brie and Yogurt, Strawberry with Passion Fruit Juice

Purest of the Italian spoons desserts

Servings: 5
Cooking / Baking Temperature:  85
Serving Temperature: 0 to 4 .C
Cooking Time:  8 minute
Prep Time: 7 minute
Total Time: 15 minute

INGREDIENTS
4 oz (120 g) Canadian Brie
1/3 cup (80 ml) plain yogurt
3/4 cup (180 ml) 35 % cream
1/3 cup (80 ml) sugar
1 pouch of (1/4 oz/7 g) unflavored gelatin
1 2/3 cup (410 ml) strawberries
1 cup (250 ml) passion fruit juice
1/2 tsp (2 ml) cornstarch
1 tbsp (15 ml) water


PREPARATION
Remove the rind from the Brie with a hot knife. Heat the Brie and the yogurt in a bain-marie (a heatproof bowl placed over a pan of gently simmering water) for about 5 minutes, stirring to mix with a wooden spoon until creamy.
In a saucepan, heat the cream and the sugar. When it comes to the boil, pour it over the cheese and yogurt. Reheat in the bain-marie if necessary to melt the cheese completely.
Dissolve the gelatin in a little water. Heat for a few seconds in the microwave until it completely dissolved. Immediately pour into the pan containing the still-hot cream and cheese mixture.
Pour into small moulds or ramekins. Place in the refrigerator and leave to chill for 2 to 3 hours.
Hull and quarter the strawberries. Bring the passion fruit juice to the boil.
Meanwhile, mix the cornstarch with a little cold water, pour into the juice and stir well. Pour into a container and let it cool. Once the juice is cold, add the strawberries.
Turn out a panna cotta into the middle of each plate and pour the strawberry soup around it.