Strawberry Panna Cotta
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5.0
6 reviews
Excellent
Strawberry Panna Cotta
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Learn to make strawberry panna cotta, a classic Italian dessert with fresh strawberries, cream, sugar, and vanilla. Perfect for spring!
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Ingredients
- 2 cups fresh strawberries, chopped
- 3 Tbsp water
- 2 tsp powdered gelatin (note: this is slightly less than one full packet)
- 1 cup heavy cream
- 1 cup whole milk
- 3 tbsp granulated sugar
- pinch salt
- 1 tsp vanilla bean paste
Instructions
- Set out your containers on a baking sheet or tray for easy transfer to the fridge. I used 4 6-ounce rammekins, but you can use any other small containers. Plan to get around 4-6 servings depending on the size of container you use. If you plan to un-mold your panna cottas, lightly brush the inside of the containers with vegetable oil.
- Make the strawberry puree by placing the chopped strawberries in a saucepan over medium heat and cooking until the fruit has broken down and the juices have cooked down a bit (about 10 minutes.)
- Push the strawberries through a fine metal strainer and set aside (you should have about 1/2 cup of a thin puree)
- Add 3 tablespoons of water to a medium sized bowl. Sprinkle the gelatin over the water and let sit for 5-10 minutes while you make the rest of the panna cotta mixture.
- Add the cream, milk, and sugar to a saucepan. Heat over low/medium heat until just barely starting to simmer, stirring to dissolve the sugar.
- Remove from the heat and allow to cool for a few minutes. Add the strawberry puree and vanilla bean paste, and mix to combine. The mixture should still be quite warm.
- Pour the warm cream mixture through a metal strainer into the bowl with the gelatin mixture.
- Mix well to combine, making sure the gelatin is completely dissolved.
- Pour the panna cotta mixture into your prepared containers, and carefully transfer to the fridge to set. Allow to chill for at least 4 hours, or overnight.
- Once the panna cottas are set, enjoy as is, or if you would like to un-mold your panna cottas, run a thin, sharp knife around the edge of the containers. Place a small serving plate on top, and invert, tapping on the bottom of the container to release. If they are still not coming out, fill a shallow bowl with very hot tap water, and gently submerge the panna cotta containers partway into the hot water (don't let any water get inside the container) for 5-10 seconds. Then run a knife around the edge again and invert to release.
- Serve the panna cotta with extra berries.
Equipments used:
Notes
- Recipe adapted from David Lebovitz's classic panna cotta.
- Try this recipe with different berries like blueberries, raspberries, or blackberries.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
75mg
(25%)
Sodium
45mg
(2%)
Potassium
259mg
(7%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
982IU
(20%)
Vitamin C
43mg
(48%)
Calcium
127mg
(13%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 75mg | 25% |
| Sodium | 45mg | 2% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 43mg | 48% |
| Calcium | 127mg | 13% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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