I’ve been wanting to make this strawberry panna cotta for a long time but every time other recipes came first and took their’ place. I guess I postponed this recipe for so long because I am not very used to working with gelatin and was a little afraid of failure.
Strawberry Panna Cotta
- 7 fl oz (200ml) milk
- 7 oz (200g) whipping cream
- 1/2 tbsp (5g) gelatin powder
- 1/4 cup (50g) sugar
- 1 tsp (5g) vanilla extract
- 1 pound (500g )fresh strawberries
- 2 tbsp (30ml )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.