Panna cotta is a simple yet luxurious Italian dessert. I’ve enjoyed making it for many years. There are many different flavors and variations of panna cotta. However, I like the simple ones, which combine only the freshest ingredients.
A few weeks ago, for Mother’s Day, I prepared a strawberry panna cotta as a special dessert for all the moms celebrating their day at the restaurant. This dessert is a rich blend of cream and fresh strawberry flavors. Just imagine it: strawberries and cream—how could you go wrong? The combination of flavors is perfect, creating a light yet strawberry-licious finale to their meal. The recipe is quite straightforward. However, some people find it challenging to work with gelatin sheets. These sheets need to be soaked in cold water for 5 minutes to soften before using them. You can find some helpful tips here on how to use gelatin properly if needed.
Most importantly, have fun with this recipe! There is no baking involved, and you can prepare your panna cotta a day or two in advance. Just keep them covered with plastic wrap in your refrigerator until you’re ready to serve. For an extra special touch, serve them with a little fresh strawberry sauce. You’ll have a wonderful dessert, perfect for Mother’s Day!
Strawberry Panna Cotta
(makes 12, 4-ounce ramekins)
Ingredients
- 2 pounds of fresh strawberries
- 1 cup of whole milk
- 4 sheets of gelatin or 6 teaspoons unflavored gelatin powder
- 1 cup of granulated sugar
- 2 teaspoons vanilla extract
- 3 cups of heavy cream
Prodedure
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Place twelve 4-ounce ramekins on a baking sheet and set aside.
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Puree the strawberries until very smooth. Push the puree through a fine-mesh sieve to remove the seeds and set aside.
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Add the milk to a medium saucepan. Sprinkle the gelatin evenly over the surface (if using powder gelatin) and let stand for 10 minutes.
- If you are using gelatin sheets, soak them in a bowl of cold water for 5-10 minutes. Then, squeeze the water out with your hands and place it in the milk saucepan.
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Add the pureed strawberries, and sugar to the gelatin mixture. Heat over medium heat, stirring constantly, until the mixture reaches 150°F on an instant-read thermometer. This should take about 3-4 minutes.
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Remove from the heat and whisk in the vanilla. Set aside and stir frequently until the mixture cools to 120°F, about 10 minutes.
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Now whisk in the heavy cream until well combined.
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Strain the mixture into a large measuring cup or pitcher and distribute evenly among the ramekins. Refrigerate for at least 4 hours.
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Unmold from ramekins by carefully turning a blunt knife around the sides of the mold before inverting it onto a plate.
- If the panna cotta is a little difficult to get out, you can carefully dip the ramekins in hot water for a few seconds and then easily remove them.