Pastry & desserts
Strawberry Panna Cotta
Silky panna cotta flavored and finished with fruit.
StrawberryPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
Ingredients for 10 pcs · 10 servings
- Strawberry powderThe Essence FoodTech30 g
- Cream800 mL
- Milk200 mL
- Sugar120 g
- Gelatin (bloomed)12 g
Fresh input equivalent: ≈ 375 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
7 fresh steps → 4 steps at the point of use.
Fresh workflow · 7 steps
- Sort and discard damaged fruit
- Wash and sanitize
- Hull
- Slice or purée
- Hold refrigerated
- Prepare recipe
- Serve
The Essence FoodTech workflow · 4 steps
- Measure
- Add
- Mix / assemble
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 250 min
Method
- Heat cream, milk and sugar; dissolve the gelatin.
- Blend in the strawberry powder; strain.
- Pour into glasses and set 4 hours; garnish with crisp fruit.
Equipment: Fine strainer
At a glance
- What am I making?
- Strawberry Panna Cotta
- Which product?
- Strawberry · Powder
- How much do I need?
- 30 g for the base recipe · ≈ 375 g fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Cream · Milk · Sugar · Gelatin (bloomed)
- How many portions?
- 10 servings (scalable)
- Final yield?
- 10 pcs
- How long does it take?
- ≈ 4.2 h (estimate, to be validated)
- How would fresh prep differ?
- 5 fresh steps that do not happen at the point of use: Sort and discard damaged fruit · Wash and sanitize · Hull · Slice or purée · Hold refrigerated
- Which industry?
- Restaurants & Food Service · Catering & Events · Bakery & Pastry · Industrial Food Manufacturing · Confectionery & Chocolate · Meal Kits & Prepared Meals
- Status
- Draft · needs technical validation
Chef noteMake up to two days ahead; garnish to order.
Commercial noteBanquet dessert with no fresh coulis to cook.
StorageDry, compact format. Keep sealed and dry; storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
