A delicate, but sinfully delicious dessert is what Strawberry Panna Cotta is for me. I’m not a dessert person if you do not count the occasional brownie indulgence. So, I had no inclinations to making a dessert until now; and then the husband came home with a huge basket full of farm fresh strawberries and I wanted to make something other than a Strawberry Milkshake.
What I loved most about making a Panna Cotta was that it was easy as pie. There was no baking or complex steps, though I dreaded using gelatin and wasn’t sure about how it would set. But it turned out so well that I made the dessert at least five times. It has become a favorite in the house.
Strawberry Panna Cotta is an elegant dessert perfect for summer days. It is refreshing and is a perfect dish to end your meal. I have made the strawberry fruit sauce here, which wasn’t mixed with the gelatin mixture. It is thus flowy, like a thick juice and with the white set dessert, it becomes a brilliant combination. The beauty is, you can substitute the fruit sauce with any other fruits or berries like mango, blueberries or peaches.
Panna Cotta is an Italian dessert, which is light and creamy for the milk and sweetened cream are set and molded using gelatin.
Strawberry Panna Cotta Recipe:Print
Tips to make a great Strawberry Pannacotta
Do not boil the milk and cream mixture. Only warm until sugar is dissolved.
Do not set the gelatin mixed cream-milk mixture in a freezer, for it will crystallize instead of making a jelly.
You needn’t unmold the pannacotta from the glass. You can serve it as such.