Other

Best Panna Cotta with Strawberry Sauce recipe

Best Panna Cotta with Strawberry Sauce recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Strawberry desserts

This version of panna cotta is not only simple, but delicious. If you can't get hold of fresh strawberries, substitute in frozen ones.

48 people made this

IngredientsServes: 6

  • 350ml milk
  • 7g unflavoured gelatine granules
  • 350ml whipping cream
  • 4 tablespoons caster sugar
  • 2 teaspoons vanilla extract
  • 1 punnet fresh strawberries, quartered
  • 2 teaspoons vanilla extract
  • 4 tablespoons caster sugar
  • 4 tablespoons water

MethodPrep:15min ›Cook:18min ›Extra time:4hr chilling › Ready in:4hr33min

  1. Pour the milk into a bowl; sprinkle the gelatine over the milk. Allow mixture to sit until the gelatine softens, about 5 minutes.
  2. Combine the cream and 4 tablespoons sugar in a saucepan over medium heat. Stir in the gelatine mixture; cook and stir until gelatine dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
  3. To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 4 tablespoons sugar and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
  4. Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the ramekins in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmould. Spoon strawberry sauce over panna cotta to serve.

Recently viewed

Reviews & ratingsAverage global rating:(36)

Reviews in English (29)

very nice recipe didn't take as long as I thought but very nice-09 Feb 2016

by Honey

this is a good one. if you really find it quite hard to remove from the ramekins, you can also let it chill and serve in wineglass for a different look then garnish with sliced strawberries on top .. yumyum..-05 Oct 2008

by Georgeanne Louise

I spent all day in the kitchen fixing dinner for my boyfriend's birthday but I should have just made this!My strawberries were particularly juicy so I didn't add any water to the sauce. It was so easy to make but looked/tasted like I'd spent all day on it.He lived in Rome for several years and insists that the panna cotta had the perfect consistency and taste. A definite must-try!-15 May 2008


Best Panna Cotta with Strawberry Sauce recipe - Recipes

This Vanilla Panna Cotta is one of the most decadent and delicious dessert you will taste. Topped with strawberry sauce, garnished with berries and crushed pistachio nuts. This will amaze you! Panna Cotta means “cooked cream” in Italian.

Most panna cottas are made using gelatine which sometimes can be problematic. If the gelatine has been stored for months or years and becomes old, chances are it won’t set properly. If there’s too much gelatine, your decadent dessert can turn into hockey puck. Great if you own a hockey stick and love sports! Gelatine can also have a peculiar smell at times. This version, using egg whites, is more traditional and gives you amazing results. Plus everyone has access to eggs, gelatine is a harder to come by. I have nothing against panna cotta made using gelatine if made right, it is just a little trickier to get perfect.

Buy a good quality cream with high fat content. It is after all about the cream. Resting it in the fridge overnight will make them a little firmer and easier to unmould. But if you’re in a hurry, 4 hours is a minimum. Once unmoulded, you should see a nice jiggle to them, if you do, then you know you have perfection! Top them with the strawberry sauce, garnish with berries, pistachio nuts and you’ll find yourself in paradise. Just make sure you come back for more! Enjoy my vanilla panna cotta today!

Ingredients

For the sauce
For the Panna Cotta
For optional garnish

Steps

This Vanilla Panna Cotta is one of the most decadent and delicious dessert you will taste. Topped with strawberry sauce, garnished with berries and crushed pistachio nuts. This will amaze you! Panna Cotta means “cooked cream” in Italian.

Most panna cottas are made using gelatine which sometimes can be problematic. If the gelatine has been stored for months or years and becomes old, chances are it won’t set properly. If there’s too much gelatine, your decadent dessert can turn into hockey puck. Great if you own a hockey stick and love sports! Gelatine can also have a peculiar smell at times. This version, using egg whites, is more traditional and gives you amazing results. Plus everyone has access to eggs, gelatine is a harder to come by. I have nothing against panna cotta made using gelatine if made right, it is just a little trickier to get perfect.

Buy a good quality cream with high fat content. It is after all about the cream. Resting it in the fridge overnight will make them a little firmer and easier to unmould. But if you’re in a hurry, 4 hours is a minimum. Once unmoulded, you should see a nice jiggle to them, if you do, then you know you have perfection! Top them with the strawberry sauce, garnish with berries, pistachio nuts and you’ll find yourself in paradise. Just make sure you come back for more! Enjoy my vanilla panna cotta today!

For the sauce, to a saucepan, add the strawberries, sugar and lemon. Heat gently for approx. 3 minutes, no more or they will be too mushy. Mix and leave to cool. Once cooled, refrigerate.

In a large saucepan add cream, along with scraped vanilla bean (see video) or vanilla extract. bring to a gentle simmer over medium heat as you occasionally mix using a spatula or wooden spoon.

While the cream is heating up, separate the eggs, keep the yolks for another recipe and place whites in a mixing bowl. Add the sugar and mix well using a whisk until combined. 30 seconds no more. You don’t want frothy bubbles.

Once cream has simmered, remove saucepan from heat and pour as you stir vigorously, a little into the egg mixture. Then add the remaining cream in one go, mix well. Strain into a pouring or measuring jug using the finest strainer you can find..

Divide cream mixture among 4 ramekins or dariole moulds (approx. 1 cup each). Pour equal quantities in each mould filling up three quarters of the way. Place ramekins in a deep baking dish. Add boiling hot water into the baking dish, three quarters of the way up. This makes a water bath or Bain Marie for even gentle cooking. (avoid any water in dariole moulds!) Place in pre heated oven and bake for 50 minutes at 300°F – 150°C it may take a little longer in non convection oven. To avoid any browning if that bothers you, you can simply place a flat baking tray over the top.

Once cooked, remove from oven and take moulds out of water for cooling. They should be firm to touch with a slight jiggle but not too much. If they appear to soft or liquid, cook a little longer. Leave to cool at room temperature then refrigerate at least 4 hours, for best results overnight in the fridge.

To remove, loosen by pushing down around the edges, turn upside down onto serving plate and ease it down using your fingers. Dropping them in very hot water ¾ of the way for 30 seconds can also help to release.

Top with strawberry sauce, garnish with berries of your choice and cracked pistachio nuts.


Why we love this recipe

Fresh, creamy and light, this Strawberry Panna Cotta is simply perfect for summer! It is an easy recipe to prepare as a dinner party dessert, for gatherings or as a simple sweet treat.

The Panna Cotta Cream is lightly flavoured with a homemade Strawberry sauce. And the Strawberry Sauce topping adds a real burst of flavours to this dessert. Finish it with fresh Strawberries and a few Mint Leaves and you got yourself a beautiful dessert your guests will love!

Just like my Mango Panna Cotta, I love that it can be made ahead with fresh or frozen fruits. It can easily be adapted to be made dairy-free and even vegetarian and vegan like my Vegan Strawberry Coconut Panna Cotta too!


Strawberry Panna Cotta Recipe

Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 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 in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses (I've used 5 oz - 150 ml capacity glasses) or ramekins and refrigerate until it sets, for about 4 hrs or better overnight.

To prepare the sauce wash the strawberries, drain well and remove leaves. Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately.

Pour into the bowl of a blender or food processor and blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce. Cover and let it cool to room temperature then refrigerate until ready to serve.


  • 5 cups strawberries, hulled, divided
  • 1 cup buttermilk
  • ¾ cup granulated sugar
  • 1 cup whole milk
  • ¾ cup heavy cream, divided
  • Pinch of salt
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 2 teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • ¼ cup chopped dark chocolate
  • 2 teaspoons finely chopped fresh mint

Preheat oven to 375˚F. Line a large rimmed baking sheet with parchment paper.

Cut 4 cups strawberries in half and spread evenly on the prepared pan. Roast, stirring every 10 minutes, until very soft and starting to caramelize, 30 to 35 minutes. Let cool to room temperature, about 15 minutes.

Transfer the roasted strawberries to a blender, add buttermilk and blend until smooth. Transfer to a large bowl or large glass measuring cup.

Combine sugar, milk, 1/2 cup cream and salt in a small saucepan. If using vanilla bean, split in half lengthwise, scrape the seeds and add the seeds and pod to the cream otherwise, add vanilla extract. Bring to a simmer over medium heat, then immediately remove from heat and let steep for 15 minutes.

Sprinkle gelatin over water in a small bowl and let bloom for 1 minute. Whisk the bloomed gelatin into the warm cream until dissolved, taking care not to add too much air. Strain the mixture through a fine-mesh sieve into the strawberry mixture. (Discard solids.) Gently stir to combine. Ladle or pour the mixture into six 6- or 8-ounce ramekins. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to 3 days.

Just before serving, combine the remaining 1/4 cup cream and chocolate in a small microwaveable bowl. Microwave on High until the chocolate begins to melt, 30 to 45 seconds. Stir until the chocolate is completely melted. Dice the remaining 1 cup strawberries and combine with mint in a small bowl. Top each panna cotta with a thin layer of chocolate sauce and some of the strawberries.


Recipe Summary

  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cool water
  • 1 ½ cups heavy whipping cream
  • ½ cup whole milk
  • ⅓ cup white sugar
  • 2 teaspoons grated lemon zest
  • ½ vanilla bean, split lengthwise
  • 6 tablespoons strawberry jam

Sprinkle gelatin over water let stand until dissolved, about 1 minute.

Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.

Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.


The Italian Original Recipe For Panna Cotta

I was looking for a recipe for panna cotta and found this one that follows the Italian food rule: few (but good) ingredients.

I loved it at first sight: really easy to prepare and great result. I had read David Lebovitz’s words saying that if a recipe for panna cotta cannot be done by anyone (so easy it is), you should discard it. It has to be simple to be the real one.

The traditional Italian panna cotta dessert is usually served with red fruits coulis, but it matches well a caramel sauce so as a chocolate topping.

I used fresh panna (cream) and I believe it’s important while it is a cream based dessert. I didn’t add the vanilla beans as they would appear too much in the white mixture of the dessert, but put the whole vanilla bean inside the milk and then eliminated it after boiling. Some beans are visible, but don’t disturb the white and inviting appearance of this fresh pudding.

I found this recipe in Il Cucchiaio D’Argento site.

I used two different mold shapes, the rose molds I like so much (and are always the most beautiful) and a typical pudding shape mold.


Strawberry Panna Cottas

Join the Splenda Recipe Club and get delicious recipes and baking tips delivered straight to your inbox.

© Heartland Consumer Products 1996-2021 | Carmel, Indiana USA. All rights reserved. This site is published by Heartland Food Products Group, LLC which is solely responsible for its contents. It is intended for visitors from the USA. Questions or comments? Call toll-free 1-800-777-5363 or Click Here for Customer Service. This site contains links to websites to which our Privacy Policy does not apply. We encourage you to read the Privacy Policy of every website you visit.

Privacy Overview

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.


  • Slice the vanilla bean, combine with heavy cream and sugar in a pan.
  • Bring to a brief boil. Let simmer for about 15 min.
  • Soak gelatin.
  • Remove vanilla bean from the milk.
  • Mix gelatin with heavy cream.
  • Rinse forms with cold water, fill each form with the cream.
  • Place in fridge for at least 2 hours so the cream can get firm.

Sauce
– Clean strawberries, remove the green part. Cut in halves.
– Add sugar and puree with a stick mixer.
– Squeeze puree through a sieve.

When Panna Cotta is firm remove from the forms and serve with the strawberry sauce.


Recipe FAQs

Yes, this dessert is completely Gluten Free, as it only requires Coconut Milk/Cream, Agave Syrup and Agar Agar Powder!

Simply make sure that the Agar you get is Gluten Free, although in its pure form, it will always be gluten and grain free. You can read more about it here.

Panna Cottas should always be stored in the fridge. They are best eaten within 48 hours. I highly recommend adding the Strawberry Sauce topping just before serving.

This recipe will not freeze or thaw well - so I do not recommend freezing it.