Main Dish RecipesDessert RecipesBreakfast RecipesAppetizer RecipesBread RecipesSoup RecipesSalad RecipesDrink RecipesHealthy RecipesThanksgiving RecipesChristmas Recipes
- Easy Sourdough Bread
- Sourdough Starter from Scratch
- Easy Blueberry Muffins
- Easy Homemade Bread - 4 Ingredient Bread
- Irish Shepherd’s Pie
- Tortilla de Patatas - Spanish Omelette - Tortilla Española
- Oatmeal Lace Cookie Cups with Whipped Chocolate Ganache and Strawberry Jam
- Vegetable Egg Rolls - Fried or Baked
Strawberry Panna Cotta
Posted on July 5, 2012
Watch the video for this recipe:
I've been wanting to make panna cotta for a long time but every time other recipes took it's place. I guess I postponed this recipe for so long because I am not very used to work with gelatin and was a little afraid of a failure.
Anyway, I have finally decided to try it out and I was very surprised of how quickly and easy is to make panna cotta. It is very important not to boil the milk mixture, it is enough just to warm it to let the sugar and gelatin dissolve. I love the fact that you can make it a day before serving or even few days in advance.
I consider this dessert perfect for summer days, it's elegant, and refreshing and you can always change the fruit sauce, from strawberries to other berries, cherries, peaches or apricots. I will always consider this dessert when I will have guests invited for dinner especially because you can make it from the beginning in individual servings.
- Makes about 4 servings
- 7 oz (200 ml) milk
- 7 oz (200 ml) whipping cream
- 1/2 tbsp (5 g) gelatin powder
- 1/4 cup sugar
- 1 tsp vanilla extract
- Strawberry Sauce
- 1 pound (450 g) fresh strawberries
- 2 tbsp water
- 1/3 cup (70g) sugar
- Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
- In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil). When sugar has dissolved remove from heat and add vanilla extract. Let cool for 5 minutes before adding the gelatin.
- Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses (I've used 5 oz - 150 ml capacity glasses) or ramekins and refrigerate until it sets, for about 4 hrs or better overnight.
- To prepare the sauce wash the strawberries, drain well and remove leaves. Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately.
- Pour into the bowl of a blender or food processor and blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce. Cover and let it cool to room temperature then refrigerate until ready to serve.
- Before serving pour the strawberry sauce over the panna cotta and serve.
Nutrition facts 1 Serving - Calories:302, Fat:16.9 g, Saturated Fat:10.5 g, Carbohydrates:34.8 g, Sugar:31.5 g, Fiber:1.5 g, Protein:4.4 g, Cholesterol:60 mg, Calories from Fat 152, Sodium 42 mg, Vitamin A 12%, Vitamin C 74%, Calcium 11%, Iron 2%, Nutrition Grade Daily Percent Values are based on a 2000 calorie diet.