Vanilla Panna Cotta With Strawberry Sauce
Indulge in the heavenly delight of Strawberry Panna Cotta, a dessert that combines the silky smoothness of panna cotta with the vibrant sweetness of strawberries. This exquisite dessert captivates both the eyes and the taste buds, making it a perfect choice for any occasion. The velvety texture of the panna cotta sets the stage for the luscious strawberry flavour to take centre stage, creating a harmonious symphony of creamy and fruity notes. Whether it's a romantic date night, a summer gathering, or a special celebration, Vanilla Panna Cotta With Strawberry Sauce is a showstopper that never fails to impress.
Ingredients
For Vanilla Panna Cotta
- 350 ml double cream
- 150 ml milk
- 2 sheets leaf gelatine
- 50 g caster sugar
- 1 vanilla pod or 1 teaspoon vanilla bean paste
For Strawberry Topping
- 225 g strawberries hulled and sliced
- 25 g caster sugar
- ½ sheet leaf gelatine
Instructions
Panna Cotta:
- Soak the sheets of leaf gelatin in a medium bowl with cool water for 10 minutes until they soften.
- In a medium saucepan, combine the double cream, milk, sugar, and vanilla. Place the pan over medium heat and stir gently until the sugar dissolves. Heat the mixture until it reaches the scalding point, without allowing it to boil (around 70-80°C if using a kitchen thermometer).
- Remove the pan from the heat. If you used a vanilla pod, take it out at this point. Retrieve the softened gelatin sheets from the water and gently squeeze out any excess water. Add the gelatin to the cream mixture, stirring until completely dissolved. Let the hot cream-gelatin mixture cool for 10 minutes at room temperature, giving it an occasional stir.
- Once cooled, transfer the cream mixture to a pouring jug. Carefully divide the panna cotta mixture among 4 serving glasses (use dessert cups, custard cups, wine glasses or martini glasses), ensuring it doesn't spill down the sides. Leave the glasses at room temperature until the panna cotta cools down completely.
- Cover the glasses with plastic wrap and refrigerate for at least 4 hours or until the panna cotta sets. It should still maintain a delightful wobble when gently shaken.
Strawberry Topping:
- Once your panna cotta has set, prepare the strawberry topping. Place the leaf gelatin in a small bowl with cool water and leave it to soften for 10 minutes.
- In the meantime, place the sugar and hulled, sliced strawberries in a small saucepan and heat on medium-low heat until the sugar dissolves. Leave the strawberry mixture to bubble gently until the strawberries soften and the strawberry juice thickens slightly.
- Squeeze the leaf gelatin to remove excess liquid and place it into the strawberry sauce. Stir it for a couple of seconds, then leave it to cool down to room temperature (or just lukewarm). If your strawberries are too hot, it will melt the panna cotta.
- Once cooled, spoon it on top of the Vanilla Panna Cotta and pop the glasses back in the fridge to set for 3-4 hours.
- Enjoy!
Nutrition
Calories: 411kcalCarbohydrates: 28gProtein: 5gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 101mgSodium: 42mgPotassium: 235mgFiber: 1gSugar: 27gVitamin A: 1380IUVitamin C: 34mgCalcium: 119mgIron: 0.3mg
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