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:
Ingredients
- 200 grams milk
- 200 grams cream
- 1/4 cups sugar
- 1/2 tablespoon gelatin powder
- 2 tablespoon cold water
- 1 teaspoon vanilla essence
- 400 grams chopped strawberry
- 1/3 cups sugar
- 1 cup water
Instructions
- Mix gelatin in cold water and keep aside.
- In a pan, add cream, milk and sugar. Mix well and heat until sugar is dissolved completely. Do not boil.
- Remove and add vanilla extract. Mix well. Let the mixture cool and add gelatin mixture. Mix well without any lumps.
- Pout this mixture to tilted glasses and keep it for at least four hours to overnight to set. Do not keep in the freezer section, but refrigerate.
- Cook chopped strawberries, sugar and water. Simmer until sugar is dissolved.
- Remove and let it cool. Blend and strain.
- Pur to the set panna cotta and serve immediately or refrigerate and use later.
Tips to make a great Strawberry Pannacotta
Chef says:
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.
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Looks really nice and easy! I’m tempted to try it, even though I’m not a panacotta fan.
I’ve always wanted to make pannacotta and was waiting for the right recipe. This one hits the nail! I’ll try it out soon 🙂
Thanks Shalini. And thanks for mentioning that this needs to be kept in the fridge and not the freezer. I have always had that doubt.
Now this looks really yummy and delicious..My daughter who is a fan of strawberry would actually love it if i would make one for her
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I love strawberries and that looks delicious! 🙂 Perfect for a hot, summer day. Thanks for the recipe.
Oh wow, never tried pannacotta with strawberry flavour – but seems like a good choice:-) Love your recipes:-) huuugs
Oh yum! This looks good and so simple…I’m going to have to try this during strawberry season.
Looking yummy, Shalini . This recipe is doable. My son’s summer vacation is starting at the end of next week. I am in need of all the recipes to keep his hungry tummy busy.
Sounds so delicious – strawberries should be in season where I live in the next 2-3 weeks.
I have to, have to, have to try this Shalini!! I sounds easy enough but I think one can bungle it. Beautiful pics that have me salivating. I think I’ll try a mango version since they are in season. For the gelatin, do you get a veg version? Any brand you suggest? I’ve never used gelatin in my cooking. Thanks for this lovely recipe.
I just adore strawberries and love the look of this no fuss dessert you have whipped up in a jiffy Shalzzz!!!