Strawberry Panna Cotta

Here is the recipe for a delicious Strawberry Panna Cotta with an Italian twist:

Ingredients

• 500 ml of fresh cream
• 100 gr of sugar
• 1 vanilla pod or a teaspoon of vanilla extract
• 12 gr of sheet gelatin (about 6 sheets) or 12 gr of fish glue
• 300 gr of fresh strawberries
• 2 tablespoons of sugar (for the strawberry sauce)
• Juice of half a lemon
• A few leaves of fresh mint for decoration (optional)

Preparation

1. Start by soaking the sheet gelatin in cold water for about 10 minutes.
2. Meanwhile, pour the cream into a saucepan. Add the sugar and the seeds from the vanilla pod (or the vanilla extract).
3. Heat almost to boiling over medium heat, but do not boil.
4. Squeeze the gelatin sheets well and add them to the hot cream. Stir until the gelatin is completely dissolved.
5. Pour the mixture into individual molds or a single container. Let cool at room temperature and then refrigerate for at least 4 hours, or until the panna cotta has solidified.
6. In the meantime, prepare the strawberry sauce. Wash the strawberries, remove the stems, and cut into quarters. Put the strawberries in a saucepan with two tablespoons of sugar and the lemon juice.
7. Cook over medium-low heat for about 10 minutes, or until the strawberries have softened and created a sauce.
8. Let the strawberry sauce cool and then blend with an immersion blender to obtain a smooth sauce. If you prefer, you can strain it through a sieve to remove the seeds.
9. Once the panna cotta is firm, briefly immerse the molds in hot water to facilitate unmolding and invert onto dessert plates.
10. Serve the panna cotta with the strawberry sauce on top or to the side, and decorate with fresh mint leaves.

Fun Fact

Panna cotta is a traditional Piedmontese dessert meaning “cooked cream”, highlighting the simplicity of its preparation. The creaminess of this dessert pairs perfectly with the acidity of the strawberries, creating a highly appreciated balance of flavors.