Creamy panna cotta with strawberries
4 servings
240 minutes
Strawberry panna cotta is an exquisite dessert of Italian cuisine that embodies the harmony of taste and texture. Its history dates back to the northern regions of Italy, where culinary masters used cream and vanilla to create delicate sweets. The velvety panna cotta has a soft, silky structure, while the subtle aroma of vanilla is complemented by bright berry notes from the strawberry sauce, adding a light tartness and noble fruity sweetness. This dessert is an ideal choice for a romantic dinner or festive gathering as it combines simplicity in preparation with sophistication in presentation. Chilled panna cotta with a delicate layer of strawberry sauce not only delights the palate but also looks incredibly appetizing, making each bite a true gastronomic pleasure.
1
Soak the gelatin in cold water for a couple of minutes, then squeeze it well.
- Leaf (sheet) gelatine: 1 piece
2
Mix the cream with sugar, add the vanilla pod and seeds, and bring to a boil.
- Cream 20% fat: 500 ml
- Sugar: 50 g
- Vanilla pod: 1 piece
3
Remove from heat, strain, add gelatin, and mix well. Pour into molds and cool.
- Leaf (sheet) gelatine: 1 piece
4
Put it in the fridge. In about 3 hours, it will have the desired consistency.
5
Mix strawberries with cane sugar, add cognac, and bring to a boil.
- Frozen strawberries: 200 g
- Cane sugar: 2 tablespoons
- Cognac (brandy): 2 tablespoons
6
Add starch dissolved in cold water and stir.
- Starch: 1 teaspoon
7
Let it cool a bit and pour it over the cooled panna cotta.
