Strawberry Panna Cotta

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

Ingredients

• 500 ml fresh cream
• 100 g sugar
• 1 vanilla pod or a teaspoon of vanilla extract
• 12 g sheet gelatin (about 6 sheets) or 12 g fish gelatin
• 300 g fresh strawberries
• 2 tablespoons sugar (for the strawberry sauce)
• Juice of half a lemon
• A few fresh mint leaves 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. Bring almost to a boil 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 to room temperature and then refrigerate for at least 4 hours, or until the panna cotta has set.
6. Meanwhile, prepare the strawberry sauce. Wash the strawberries, remove the stems, and cut into quarters. Place 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. When the panna cotta is well set, briefly dip 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 on the side, and decorate with fresh mint leaves.

Fun Facts

Panna cotta is a traditional Piedmontese dessert that means “cooked cream”, precisely to emphasize the simplicity of its preparation. The creaminess of this dessert pairs perfectly with the acidity of the strawberries, creating a very appreciated balance of flavors.