Panna Cotta with Strawberry Sauce
Panna Cotta with Strawberry Sauce. 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.
Ingredients
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It’s of Panna Cotta:
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You need 1 1/2 cups of milk
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Prepare 1 (.25 oz) of envelope gelatin,unflavored
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Prepare 1 1/2 cups of heavy cream
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You need 1/4 cup of sugar
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Prepare 2-3 tsp of vanilla extract
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Prepare of Strawberry Sauce
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It’s 1 qt of fresh strawberries, sliced
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Prepare 2 tsp of vanilla extract
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Prepare 1/4 cup of sugar
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You need 1/4 cup of water
Steps
- Pour the milk into a bowl, sprinkle gelatin over the milk. Let the mixture sit for 5 mins until the gelatin softens. Combine the cream and sugar in a saucepan over medium heat. Stir in the gelatin/milk mixture until gelatin dissolves (about 3 minutes). Add vanilla extract. Pour into ramekins or small cups: chill 4 hrs or overnight..
- Reserve a few slices of strawberry for the garnish. Add the rest of the strawberries, vanilla extract, sugar, and water to a saucepan over medium heat. Crush the strawberries with a potato masher while they cook. Simmer for about10 mins, until the sugar has dissolved and thickened. Cool completely. Spoon strawberry sauce onto each panna cotta, pipe whipped cream on top then garnish with sliced strawberries.
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! This Vanilla Panna Cotta is one of the most decadent and delicious dessert you will taste. Topped with strawberry sauce, garnished with berries and crushed pistachio nuts. Panna Cotta means "cooked cream" in Italian.
