For the panna cotta

1. Wrap the pipes with plastic wrap and leave one hole open. Place them in such a way that they are upright with the open hole upwards.
2. Place all the ingredients for the panna cotta in a pot and boil until the mixture thickens. Stir constantly with a whisk. Transfer to a bowl and cool in ice water.
3. Transfer and fill the pipes with the mixture of panna and let cool. Place in the refrigerator for at least 1 hour and then transfer them to the freezer for another 1-2 hours.

For the spring roll

1. Preheat the oven to 170 °C degrees on fan.
2. Cut the spring roll sheet into a rectangular shape to the size of the width of the pipe.
3. With a brush, brush the sheet with seed oil and sprinkle with the poppy seed and sugar.
4. Wrap the spring roll tightly on the pipe. Towards the end of the winding smear the edge with egg white to stick well.
5. Sprinkle the outer side as well with poppy seed and sugar.
6. Bake in the oven in an upright position for about 7-8 minutes.
7. Let them cool for 1 minute and remove the tube carefully.

 

For the strawberry sauce

1. Place the strawberries and sugar in a small saucepan and light over medium heat.
2. Once melted, mash with a hand blender and let it cool. Finely chop the fresh mint and add it to the sauce.

For the syrup

1. In a saucepan put the sugar with water to boil until they are homogenized. Set aside to cool.

 

For the strawberries

2. Cut the strawberries in small cubes and marinate with 50g of syrup, the juice, the zest of a lime and the finely chopped mint. (Optionally, it can be prepared on the previous day).

For serving

3. Remove the panna cotta from the pipes by warming up their outer side with a blowtorch.
4. Place them in the cylinders of the spring rolls and serve with the sauce and the marinated strawberries.