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Traditional Panna Cotta with Berry Sauce

Panna cotta is a creamy, delicate and lusciously smooth pure goodness,
Served in a eye-catching glass with a sweet and summery strawberry sauce

Let’s face it. When the weather warms up, who wants to spend too much time in the kitchen baking and sweating next to a hot ovenBut there is no reason to give up making amazing desserts just because of the heat. I am NOT going to … no matter what the thermometer reads!


Panna cotta is laughably easy and fast to whip up. It’s a traditional, classic Italian dessert. And as the name suggests (“cooked cream”) it just involves bringing to a slow boil a mixture of heavy cream, milk and a couple of other ingredients. No baking in the oven! 
The only problem I have with this dessert is that I need to be a bit patient before tasting it… And we all know patience is not my forte, especially when we are talking about a mouthwatering and rich dessert like this one. Panna cotta needs at least two to three hours (or longer) in the refrigerator to set and chill. No going around that! But trust me, it’s worth the wait:)

Make sure to look the video recipe I created using @jumprope app. You can check it out on my Instagram page, here.

INGREDIENTS:

YIELD: 4 servings
    • 1/4 cup ( 60 ml ) of milk
    • 1 envelope (0.25 oz = 6 gr) of powder gelatin – unflavored (6 gr)
    • 2 cups (475 ml) of heavy whipping cream
    • 1/2 cup (100 gr) of sugar
    • 1/2 tablespoon of vanilla extract
  1. For the strawberry sauce:
  • 8 oz (225 gr) of (organic) strawberries
  • 2 tablespoons of sugar
  • 1 tablespoon of lemon juice

PREPARATION:

TIME: 10 minutes to prepare, 3 hours or longer to chill

    In a small bowl, add the milk and sprinkle with the gelatin powder. Stir and let stand for about 5 minutes while you do the next steps.

    In a large pan mix the heavy cream with half cup of sugar.

    Bring to a slow boil over medium heat. Don’t let the cream boil. As soon as the first bubble appears on the side, and it looks like it starts to boil, remove from the heat.

    Stir in the vanilla extract and gelatin/milk mixture, and whisk until blended.

    Pour the cream evenly into 4 ramekins or cups. If you’d like you can set the cup on top of muffin mold on a tilt to give it a nice look.

    Cool to room temperature and then refrigerate for at least 3 hours or longer.
    Before serving prepare the strawberry sauce: puree the strawberries with the sugar and lemon juice in a blender. You can eliminate the seeds, but passing the puree through a sieve. Or use it as it is if it doesn’t bother you.
    Top each cup with some of the strawberry sauce, and fresh berries if you like.

    Store in the refrigerator.
    Enjoy :)

    READ MORE:   How to Make an Easy and Beautiful Fruit Platter
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