Panna Cotta with Strawberries
Author: Pizza Today
Recipe type: desserts
Ingredients
- Panna cotta
- 2 tablespoons water
- 1¼ teaspoons unflavored gelatin
- 2 cups whipping cream
- 1¼ cups plain whole-milk yogurt
- 1 teaspoon vanilla extract
- ½ cup sugar
Instructions
- Pour 2 tablespoons water into small bowl.
- Sprinkle gelatin over water.
- Let stand until softened, about 15 minutes.
- Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend.
- Heat remaining 1 cup cream and ½ cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer.
- Remove from heat.
- Add the gelatin mixture, stirring to dissolve gelatin.
- Mix hot cream-gelatin mixture into yogurt mixture in bowl.
- Lightly oil six ¾-cup ramekins (use canola oil).
- Divide mixture among the six ramekins, using about ½ cup for each.
- Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
- To serve: Run small knife around each panna cotta.
- Place bottoms of ramekins, one at a time, in bowl of hot water 45 seconds.
- Place plate atop ramekin.
- Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta.
- Serve with sauce
- For strawberries: Toss strawberries with the sugar.
- Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve. You can also make a strawberry coulis (recipe below), or strawberry sauce to drizzle on the plate and over the panna cotta.
Â
Panna Cotta with Strawberries
Author: Pizza Today
Ingredients
- Strawberries
- 1 quart fresh strawberries, washed, hulled, thinly sliced 3 tablespoon sugar
- 2 tbsp water
Instructions
- In a small saucepan over moderate-low heat, combine the ingredient, and bring to a simmer.
- Remove the pan from the heat.
- Cool for a few minutes.
- Put the mixture into a food processor or blender and pulse several times until smooth.
- Mirror the plate with some of the coulis, set the panna cotta on the coulis, drizzle more of the coulis over the panna cotta.
- Serve at once.
