This Panna cotta with strawberry sauce is very refreshing and delicious! I really like pannacotta and this recipe is totally my jam! I used frozen strawberries for this recipe but if you have fresh – even better! The smell of vanilla and strawberries in the kitchen…mmm, amazing! Here is the recipe:
For the Panna cotta:
- 10 g packet gelatin (or 3 gelatin leaves)
- 250 ml/8 fl oz. /1 cup milk
- 250 ml/8 fl oz. /1 cup double/heavy cream
- 1 vanilla pod/bean, split in half lengthways (or 1 teaspoon vanilla extract)
- 25 g/1 oz. / 1/8 cup caster/superfine sugar
For the strawberry sauce:
- 2 cups (200 grams/ 7.1 oz.) frozen strawberries – or other berries of your choice
- 3-4 tablespoons sugar (to taste)
- 2 tablespoons orange juice or water
To make the Panna cotta:
- Pour 75 ml/3 fl oz. /5 tbsps. almost-boiling water into a heatproof bowl, then add the powdered gelatin.
- Stir until dissolved, then leave to cool. If using gelatin leaves cover the leaves with the water and leave for 20 minutes or until softened.
- Pour the milk and cream into a heavy-based saucepan and add the vanilla pod/bean or add the vanilla extract together with the sugar. Bring to the boil, reduce the heat and simmer for 5-8 minutes until the sugar has dissolved.
- Remove from the heat and stir in the gelatin liquid in a thin, steady stream or add the softened leaves and stir until dissolved. Leave to cool.
- Discard the vanilla pod and pour the milk mixture into four 150 ml/ ¼ pint/ 2/3 cup ramekins or small dishes. Chill in the refrigerator for at least 1 hour until set.
To make the strawberry sauce:
- Meanwhile, make the strawberry sauce. Place the fruit into a saucepan with the sugar and orange juice or water.
- Place over a gentle heat and cook for 5 minutes or until the sugar has dissolved and the fruit is beginning to collapse.
- Either serve with whole strawberries or blend to form a smooth sauce. If liked, rub through a fine sieve to remove any pips.
- Serve with the set Panna
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