Panna Cotta with Strawberry Sauce


Panna Cotta

We had friends over for dinner during the weekend and for dessert I wanted to prepare something light and homemade and Italian, but not Tiramisu, so I went for Panna Cotta (cooked cream). The process: easy, the result: AMAZING!

Cream:

2 Tbsp unflavored gelatin
3 cups whole milk
3 cups cream
1/2 cup sugar
4 Tbsp vanilla powder or extract

Sauce:

3 cups fresh or frozen strawberries
1/4 cup sugar

- Mix the gelatin with 4 Tbsp of cold water in a small saucepan; let stand a minute to soften. Heat on low, stirring, until gelatin dissolves, about 1 minute. Remove from heat.

- In a large saucepan, bring the milk and cream and sugar just to a boil over medium heat, stirring. Remove from heat, stir in gelatin. Ladle into ramekins or small bowls. Cool to room temperature. Cover and chill at least 4 hours or overnight.

- To make the sauce: in a saucepan over low heat cook the strawberries and sugar, stirring occasionally, until the strawberries release their liquid and begin to break down, about 20 minutes. Puree the mixture in a blender, then chill for one hour.

- Serve the Panna Cotta in the ramekins or bowls or inverted in plates. Spoon the fruit sauce on top.

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4 thoughts on “Panna Cotta with Strawberry Sauce

  1. Ghada says:

    Your selected dish is always Italian :) I really like it and I’m willing to follow your recipe… Bon appetite !

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