Panna Cotta with Strawberry Sauce
6 servings
20 minutes
Panna cotta with strawberry sauce is a refined Italian treat that combines the tenderness of creamy texture with the refreshing sweetness of strawberries. This dessert originates from Italy and has been made since the early 20th century, impressing with its simplicity and elegance. The taste of panna cotta is delicate and creamy, with light vanilla notes, while the strawberry sauce adds brightness and fruity freshness. It can be served as a standalone dessert on a festive table or as a sophisticated ending to a romantic dinner. The ease of preparation makes panna cotta a favorite choice for culinary experiments – sauces can be varied and new ingredients added. The perfect combination of softness and freshness turns it into a true gastronomic delight.
1
In a small saucepan, heat a cup of cream, add sugar, vanilla essence, and bring to a boil. Set aside.
- Cream 35%: 250 ml
- Sugar: 3 tablespoons
- Vanilla essence: to taste
2
Dissolve gelatin in 6 tablespoons of cold water. Let it sit for 5 minutes.
- Gelatin: 30 g
3
Add gelatin to the cream, mix thoroughly, pour in the milk and gently heat the mixture without boiling, stirring intensively to avoid lumps of gelatin.
- Gelatin: 30 g
- Milk: 250 ml
4
Pour the cooled mass into molds and place in the refrigerator to set or overnight.
5
Before serving, make strawberry sauce: blend several ripe strawberries with a little powdered sugar until smooth. If using frozen strawberries, heat them in a saucepan with a couple of tablespoons of sugar, cook for 3 minutes, and blend into puree. Drizzle the sauce over the plated dessert and garnish with mint.
- Strawberry: 6 pieces
- Sugar: 3 tablespoons
6
If the panna cotta doesn't come out of the mold well, dip the bottom of the mold in hot water for a couple of minutes.