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