Strawberry Panna Cotta Recipe
For Valentine’s Day this year, we did an Italian themed dinner menu. One of the most popular Italian dessert (aside from the infamous Tiramisu) is Panna Cotta. We’ve had it several times at restaurants before but never thought of making it because we thought it would be complicated. After doing a bit of research, it turns out to be pretty simple! All we really needed was some unflavoured powder gelatin.
We already have all the dairy ingredients from all the desserts we made the previous week so it was a good opportunity to use it all up before it went back. Luckily, strawberries were on sale this week so I was able to make a nice Strawberry Sauce to accompany this panna cotta.
Panna Cotta only consists of the following ingredients:
- Heavy Cream
- Milk
- Unflavoured powdered gelatin
- Sugar
- Vanilla Extract
That’s it! Simply dissolve the unflavored powdered gelatin in some hot milk, then mix it in with the cream and sugar over high heat until everything is melted and combined. Add in your vanilla extract at the end and you’re done!
You can make a fruit puree/sauce of your choice if you want to give it more flavour but the key here is having it firm up properly in the fridge so it’s almost like a jello dessert. I decided to get a bit fancy with my dessert and serve them in these see through glasses so you can admire the beauty of this dessert. I also learned a cool trick to chill it on an angle to make this cool design. For full recipe, see below.
Strawberry Panna Cotta Recipe
Ingredients
Panna Cotta
- 2 tbsp + 2tsp milk
- 1 1/4 cup heavy cream
- 1 tbsp unflavoured powder gelatin (half a packet)
- 1/4 cup granulated sugar
- 3/4 tsp vanilla extract
Strawberry Sauce
- 1 lbs strawberries (454g)
- 1/3 cup granulated sugar
- 2 tbsp water
Instructions
- Heat up your milk in the microwave until it is really hot. Dissolve your unflavoured powdered gelatin in the milk by stirring vigorously and set aside.
- In a pot over medium-high heat, add heavy cream and sugar and bring to a boil. Once it reaches a boil, take it off the heat and stir until all the sugar has dissolved.
- Add the milk+gelatin mixture into the cream and continue to stir until fully dissolved. Add in the vanilla extract at the very end and stir to combine.
- Pour the mixture into the vessel of your choice. I choice to use small glasses for presentation but it can also be served in ramekins. Place in the fridge to cool for at least 4 hours to allow it to fully chill.
- For the strawberry sauce, combine strawberry, sugar, and water in a sauce pot and bring to a boil for 5 mins or so or until the strawberries are soft. Using either an immersion blender or a vitamix blender, puree the strawberry mixture and then strain into a separate vessel to remove the excess seeds. Allow to cool completely before pouring onto your panna cotta.
