Strawberry Panna Cotta – Creamy goodness
It’s raining strawberries hallelujah!! Well, at least in my refrigerator it is So you will see a lot of strawberries in my posts for a while. I’m sure you wouldn’t mind though, would you now??? Today, its the creamy yummy Panna Cotta. Panna cotta (literally meaning cooked cream in Italian) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is usually served with berries, caramel, chocolate sauce or fruit coulis. This is one dessert where you could put your creative genius to work and never get tired. There are so many possible combinations!!! Vanilla, Coconut Milk, Cardamom, Rose, Espresso, Strawberry and all other berries, so many other fruits, nuts and who knows, maybe I’ll come up with a savory panna cotta recipe too, huh…that seems like a good idea for my next experiment. Do you know, there’s even a recipe for black pepper Panna Cotta??!! Pretty amazing, right…?
So I’m raving so much about this dessert, why? I fell in love with this the very first time I saw Giada De Laurentis make this on her show, she made an espresso Panna Cotta and I thought, that sounds good…And I’ve been waiting ever since to make and try my own. Finally, here I am, with strawberry panna cotta..you know why strawberry..hehe..You will never believe how incredibly easy it is to make this, ohh! so elegant and sophisticated dessert until you make it yourself. And the taste…what can I tell you…its absolute bliss, for the senses as well as the soul. Senses and soul satisfied together?? Yeah!! Its possible. You didn’t know?? Try this recipe.
(Recipe Courtesy: www.epicurious.com)
Strawberries – 4 cups (halved hulled, frozen thawed would also work here)
Whole milk – 1 1/2 cups
Whipping cream (35%) – 1/2 cup
Sugar – 1/2 cup (or more according to your taste)
Unflavored powdered gelatin – 1 envelope (I use Knox)
Pure Vanilla extract – 1/2 teaspoon
Honey/ Sugar – 3 tablespoons
Whipped Cream – a few dollops (Optional)
- Puree 2 cups strawberries in processor until smooth. Pour puree through strainer, pressing with rubber spatula to extract as much puree as possible; reserve strained puree. Discard seeds in strainer.
- Whisk milk, whipping cream and sugar in heavy medium saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil).
- Remove from heat. Whisk in pureed strawberries and vanilla extract. Divide mixture among six 3 1/2″ ramekins or custard cups or decorative glasses. Refrigerate until panna cotta is set, at least 3 hours or overnight.
- Cover and refrigerate remaining 2 cups strawberry halves. Gently toss remaining 2 cups strawberry halves and honey/sugar in medium bowl to blend. Let stand at room temperature 30 minutes and crush them slightly. Run small sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water for 30 seconds. Invert each panna cotta onto plate, shaking gently to unmold. Spoon strawberry-honey mixture over and serve. Or spoon the strawberry-honey sauce over the Panna Cotta in the serving bowl itself, like I’ve done here and add a dollop of whipped cream on top.
Warning: Make one each for everyone, you do not want to share this!!
Yes, this one’s for me!!!!!