Creamy Panna Cotta

Creamy Panna Cotta is a splendid combination of soft delicate cream and the sweet strawberry topping. Serve as a dessert for a palette cleansing conclusion to a wonderful meal. I like to make the Panna Cotta in advance and the sauce prior to serving letting it cool slightly first. The sauce is also ideal for cheesecakes, pancakes, ice creams and more..

Creamy Panna Cotta

I lovely subtle recipe to end a meal. Smooth creamy with a sweet fruit sauce on top.

4.68 from 96 votes

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Course: Dessert

Cuisine: Italian

Keyword: Dairy, Dessert, Fruit, Strawberry

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 4 People

Calories: 871kcal

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Ingredients

 

MetricImperial

The Panna Cotta

• 120 ml skim milk
• 2 ½ sheets gelatin
• 600 g heavy cream
• 100 g white sugar
• 1 ½ tsp vanilla extract

The Sauce

• 400 g strawberries see Note 1
• 2 tbsp cornstarch
• 2 tsp vanilla extract
• 200 g sugar granulated
• 1 pinch salt small

Instructions

The Panna Cotta

• Add the milk to a saucepan and add the gelatine. Stir well to dissolve the gelatine but do not put over the heat yet.
  120 ml skim milk, 2 ½ sheets gelatin
• Add the heavy cream and white sugar to a new pan and place over a medium heat stirring constantly until you reach a boil.
  600 g heavy cream, 100 g white sugar
• Ads soon as it boils, add the milk and gelatine mixture to the cream and stir well. Cook for about 1 minute.
• Remove the pan from the heat and add the vanilla extract and stir again.
  1 ½ tsp vanilla extract
• Place 4 glasses in a row and pour the mixture to equal levels.
• Leave to fully cool and then cover with clingfilm/plastic wrap and place in the fridge overnight.

The Strawberry Sauce

• Add the strawberries and the corn starch to bowl and blend until lovely and smooth. Using a hand mixer or food processor is best.
  400 g strawberries, 2 tbsp cornstarch
• Pour the mixture into a saucepan and add the sugar.
  200 g sugar
• Place over a medium heat and stir until the sauce thickens. Normally up to 15 minutes.
• Once thickened, remove from the heat and add the vanilla extract and salt and stir to mix.
  2 tsp vanilla extract, 1 pinch salt
• Finally add the chopped strawberries and stir gently once more.
• Leave to cook for up to an hour stirring frequently to avoid setting.

Notes

Note 1: I always like to leave a few strawberries sliced up to add to the sauce after cooking. It adds texture and body to the sauce and if you have any other berries then contrast in good.

Nutrition

Calories: 871kcal | Carbohydrates: 92g | Protein: 7g | Fat: 55g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 170mg | Sodium: 68mg | Potassium: 354mg | Fiber: 2g | Sugar: 86g | Vitamin A: 2280IU | Vitamin C: 60mg | Calcium: 158mg | Iron: 1mg