Best Strawberry Panna Cotta
Ingredients
For Panna Cotta
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tablespoons granulated sugar
- 1 tsp vanilla extract
- 1 tbsp unflavored powdered gelatin
- 2 tbsp water
For the strawberry sauce
- 2 cups fresh strawberries plus more for serving
- 1/4 granulated sugar
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp cornstarch
Instructions
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First, prepare the Panna Cotta.
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Hydrate the powdered gelatin in 1 tablespoon water. Set aside.
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Put milk, heavy cream and sugar in a saucepan over medium low heat, stirring frequently. Bring to a simmer.
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Turn off the heat and add the hydrated gelatin.
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Mix well until the gelatin is dissolved.
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Add vanilla extract and mix it again.
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Pour in serving cups or ramekins.
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Cover with plastic wrap and refrigerate for a couple of hours, preferably overnight.
Prepare the strawberry sauce
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In a saucepan, put the 2 cups fresh strawberries, sugar and water.
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Place the saucepan over medium heat.
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Bring to a boil, then reduce the heat to medium low and let simmer for about 10 minutes.
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Use a potato masher if you like, to mash the strawberries, this will help cook them fast.
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Add lemon juice then strain the sauce.
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Pour the strained sauce back in the saucepan over medium low heat.
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Add cornstarch and stir constantly until the sauce thickens. Let cool completely.
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Pour the strawberry sauce on the Panna Cotta in the serving cups.
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Garnish with some strawberries on top.
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Enjoy.
Recipe Notes
- If you choose to invert the Panna Cotta on a plate then place the ramekins in hot water for few seconds. Run a thin knife around the edges of the ramekins then invert the Panna Cotta. Drizzle some strawberry sauce on top.
- You can add sugar to your strawberry sauce to your liking.
- You can use gelatin to thicken the strawberry sauce instead of cornstarch. The use of a little cornstarch will keep the sauce pourable unlike using gelatin.