Panna Cotta With Fresh Strawberry Sauce

    Panna Cotta With Fresh Strawberry Sauce

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    4hr35min


    31 people made this

    About this recipe: My own version of the Italian dessert favourite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!

    Ingredients
    Serves: 6 

    • 1 1/2 cups (375ml) milk
    • 1 (8g) envelope unflavored gelatin
    • 1 1/2 cups (375ml) thickened cream
    • 1/4 cup (55g) caster sugar
    • 2 teaspoons vanilla extract
    • 1 litre fresh strawberries, quartered
    • 2 teaspoons vanilla extract
    • 1/4 cup (55g) caster sugar
    • 1/4 cup (60ml) water

    Directions
    Prep:15min  ›  Cook:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr35min 

    1. Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
    2. Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
    3. To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
    4. Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

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