Panna Cotta with Vanilla Bean and Fresh Strawberries
Strawberry Panna Cotta! Ever want to make a homemade dessert but it is just too hot to turn the oven on? Then it is time to make Panna Cotta – no oven needed to produce this super refreshing dessert. All you need to make this recipe it is your stovetop, cream, gelatin, sugar, fresh berries, vanilla and a few hours for the dessert to set!
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Panna Cotta is Italian for ‘cooked cream.’ It is a dessert of sweetened cream thickened with gelatin and set in a mold. It has a luxurious silky, creamy texture. The flavor possibilities with panna cotta are endless, but I prefer fresh fruits as they add texture and taste to an already refreshing dessert.
This recipe uses fresh strawberries in the panna cotta and additional strawberries and syrup (from macerating the berries) on the serving plate. Other berries, such as raspberries, blueberries, etc… will work nicely with this dessert.
Don’t have any ramekins? Not a problem! There is no rule you have to unmold the panna cotta for serving. Pour the heated cream into a small, heat-proof serving dish such as a bowl or parfait glass and serve your panna cotta in the dish.
How to Unmold the Panna Cottas
Unmolding these strawberry panna cottas can be frustrating. Just follow the process below and your panna cottas should unmold nicely:
- Dip the bottom of the ramekins, one at a time, into a heatproof bowl half-filled with hot water. Leave for about 5 seconds.
- Invert the ramekin onto a serving plate. If panna cotta does not release, dip the ramekin into the hot water for an additional 5 seconds.
- Spoon berry sauce from macerated strawberries over the panna cotta. Place remaining strawberries on the serving plates.
FAQs
Check out this link to read an interesting history of panna cotta.
I do not recommend freezing panna cotta. The milkfats can breakdown and cause the dessert to be watery. To store the panna cotta, place it in the fridge in a airtight container for up to 3 days.
Strawberry Panna Cotta
Equipment
Ingredients
- 1 Tbsp Powdered Gelatin
- 2 Tbsp Cold Water (to sprinkle gelatin over)
- 3 Cups Heavy Cream
- ⅓ Cup Granulated Sugar
- 1 tsp Vanilla Bean Paste or pure vanilla extract
- ½ Pint Fresh Strawberries
- 2 Tbsp Granulated Sugar (for macerating strawberries)
Instructions
- Sprinkle powdered gelatin over the cold water. Set aside to allow gelatin to set.
- Place 6 ramekins on a tray or baking pan (one that will fit in your refrigerator).
- Cut strawberries into ¼" slices. Place 3 slices of strawberries into each ramekin.
- Place remaining strawberries in a bowl and sprinkle with 2 tablespoons of sugar (this will macerate the strawberries and pull out some of the juices, resulting in a sugary syrup to pour over the panna cotta once unmolded).
- Place cream, granulated sugar and vanilla bean paste in a large saucepan. Bring to a low boil over medium heat. Stir occasionally to avoid scorching the cream.
- Remove from heat as soon as the cream begins to boil.
- Add gelatin to the cream mixture and stir until the gelatin is completely dissolved. Allow to cool for 5 minutes.
- Pour mixture into a heat-proof measuring cup and distribute evenly between the 6 ramekins pouring over the strawberry slices.
- Place ramekins in the refrigerator for at least 3 hours to set.
Unmolding the Panna Cotta
- Dip the panna cotta ramekins, one at a time, into a heatproof bowl half-filled with hot water. Leave for about 5 seconds.
- Invert the ramekin onto a serving plate. If panna cotta does not release, dip the ramekin into the hot water for an additional 5 seconds.
- Spoon syrup from macerated strawberries over the panna cotta. Place remaining strawberries on serving plates.
CanGee
Andy Thomps