Strawberry Panna Cotta (Christmas 2017)
Yield: 4
Materials
- 7 oz milk
- 7 oz whipping cream
- ½ tbsp gelatin powder
- ¼ cup sugar
- 1 tsp vanilla extract
Strawberry Sauce
- 1 pound fresh strawberries
- 2 tbsp water
- ⅓ cup sugar
Instructions
- Dissolve gelatin in 2 tbsp cold water and let it swell for 5-10 minutes
- In a medium saucepan, bring the cream, milk and sugar to a simmer over medium-low heat (do not boil). When sugar has dissolved, remove from heat and add vanilla extract. Let cool for 5 minutes before adding the gelatin.
- Add gelatin into the milk mixture and stir until the gelatin has completely dissolved.
- Pour mixture into serving glasses (smaller) or ramekins and refrigerate for about 4 hrs or overnight (until it sets).
- To prepare the sauce, wash the strawberries, drain well and remove all leaves. Cut strawberries into quarters and put them in a small saucepan with sugar and water. Bring to a simmer and remove from heat immediately.
- Using a blender or food processor, blend the mixture until it becomes smooth. Pass through a strainer to remove seeds.
- Cover, let it cool to room temperature and then refrigerate. Pour strawberry sauce over the panna cotta when ready to serve.