Strawberry panna cotta

Name: Strawberry panna cotta - Violeta B.
Ingredients: For 5; 6 servings you will need: 600 ml liquid cream; 1 vanilla essence; 120; 150 g powdered sugar depending on how sweet you want it; 10 g gelatin; 100 ml cold milk. For the sauce: 1; 2 handfuls of strawberries; 2 tablespoons powdered sugar.

Dessert - Strawberry panna cotta by Violeta B. - Recipia

Strawberry panna cotta is one of the perfect recipes for warm days when you want a cold and easy-to-make dessert. The cream is heated just enough to warm it well, and then the gelatin helps it set in the cold. The strawberry sauce is quickly made in a blender, and the dessert only needs a few hours of patience before serving. Total time: minimum 5 hours plus preparation time Preparation time: not specified exactly; preparation is short Cooking time: a few minutes, on low heat, without boiling Servings: 5-6 Difficulty: easy Recipe type: cold summer dessert Ingredients For the panna cotta: 600 ml heavy cream 1 vanilla essence 120-150 g powdered sugar, depending on how sweet you want the dessert 10 g gelatin 100 ml cold milk For the strawberry sauce: 1-2 handfuls of strawberries 2 tablespoons powdered sugar In the recipe instructions, the gelatin is soaked in about 50 ml of milk. The ingredient list mentions 100 ml of cold milk, so you can use about 50 ml for hydrating the gelatin, according to the steps below. The amount of sugar can be chosen within the indicated range, depending on the desired taste. Preparation method 1. Place the gelatin in a small bowl and pour about 50 ml of cold milk over it. Let it soak to hydrate before adding it to the warm mixture. 2. In a saucepan, mix the heavy cream with the powdered sugar and vanilla essence. 3. Place the saucepan over low heat and warm the mixture without letting it boil. It is sufficient to heat it well and dissolve the sugar. Monitor it towards the end, as the heavy cream should not be boiled. 4. Add the soaked gelatin to the warm mixture. Mix well until the gelatin dissolves and the mixture becomes homogeneous. 5. Remove the saucepan from the heat. Prepare the containers where you will put the panna cotta and moisten them with a little cold water. 6. Pour the warm cream into each container. Let the portions cool, then refrigerate for at least 5 hours. The panna cotta should be well chilled and set before inverting. 7. For the sauce, place the strawberries in a blender and turn them into a puree. Add the powdered sugar and mix until the sauce is smooth. 8. Once the dessert has cooled and set, invert each portion onto a plate. Pour the strawberry sauce over or around the dessert, as preferred. Why I make this recipe often It is a simple recipe, with few steps and no baking. Portions can be prepared in advance, and the part that requires the most patience is cooling. I also like that the sauce can be easily changed, depending on the fruits I have on hand. Strawberries provide a fresh taste, but the panna cotta base remains the same. Tips and variations Tips Do not let the cream boil. In the recipe, it is heated over low heat, and the gelatin is added after the mixture is removed from the heat. Mix well after adding the gelatin. It is important for it to dissolve in the warm mixture so that the panna cotta sets evenly. Respect the cooling time of at least 5 hours. If the dessert is not cold and firm enough, it may break more easily when inverted. Moistening the containers with cold water is included in the original recipe and is done before pouring the mixture. Choose the amount of sugar according to taste. For a less sweet panna cotta, use 120 g; for a sweeter one, you can go up to 150 g. Substitutions The strawberry sauce can be replaced with berry sauce, raspberry, or kiwi. The amount of fruit is not fixed, as 1-2 handfuls of strawberries are used for the sauce, depending on how much you want to put over the portions. The fruit sauce can also be replaced with vanilla or chocolate, as mentioned in the basic recipe. Variations You can keep the panna cotta simple and just use the chosen topping. The base with cream, sugar, vanilla, and gelatin remains unchanged. For a dessert with a more pronounced fruit flavor, use more sauce when serving. If you prefer the panna cotta to remain the center of attention, just put a small amount of sauce. Serving ideas Panna cotta is served inverted on a plate, with the strawberry sauce poured over or alongside. It is important that it is cold at the time of serving. You can also assemble it in individual cups, so each portion is ready to be placed on a plate after cooling. Frequently asked questions How long should panna cotta chill? It needs at least 5 hours in the fridge to set. The original recipe does not specify a longer time, but the dessert should only be inverted after it has set well. Can I boil the heavy cream? No. The heavy cream is heated over low heat, along with the sugar and vanilla, but it should not boil. After the mixture is warm, the gelatin is added after the saucepan is removed from the heat. How much milk is used for the gelatin? The instructions say to soak the gelatin in about 50 ml of milk. The ingredient list states 100 ml of cold milk, so it is best to follow the specified amount in the preparation step and not automatically add all the milk to the cream. Can I use other fruits for the sauce? Yes. The strawberry sauce can be replaced with berries, raspberries, or kiwi. Vanilla or chocolate variations can also be used without changing the panna cotta base. What should I do if the panna cotta does not invert easily? Make sure it has been chilled sufficiently and has set. The containers are moistened with a little cold water before pouring the mixture, according to the recipe, to help with release. Nutritional values The values below are estimates and mainly depend on the fat percentage of the cream, the exact amount of sugar used, and the number of servings. For one serving, if the recipe is divided into 5-6 servings: Calories: approximately 420-530 kcal Protein: approximately 4-5 g Fat: approximately 30-36 g Carbohydrates: approximately 30-42 g Sugars: approximately 28-40 g The estimate includes panna cotta with 120-150 g of sugar and sauce prepared with approximately 2 tablespoons of powdered sugar and strawberries. It does not represent an exact nutritional analysis. Storage and reheating Panna cotta should be stored in the fridge, as it is a dessert based on cream and gelatin. Keep the portions in the refrigerator until serving. The strawberry sauce can be kept together with the dessert or separately, also cold. Do not reheat. It is a cold dessert, and heating may affect its texture and shape. It is best to take it out of the fridge only at the time of serving, after it has set completely.

Strawberry panna cotta

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