Vanilla panna cotta with strawberry sauce
4 servings
60 minutes
Vanilla panna cotta with strawberry sauce is an exquisite dessert of Italian cuisine, embodying elegance and tenderness of flavor. Its history begins in Piedmont, where culinary masters sought to create the perfect balance of creamy velvet and fruity freshness. Vanilla adds a refined sweetness to the creamy base, while cinnamon and lemon zest contribute subtle spicy notes. The strawberry sauce, maintaining a light tartness, beautifully complements the softness of the panna cotta, creating a harmony of flavors. This dessert is perfect as a conclusion to a romantic dinner or festive feast. Its silky texture literally melts in your mouth, leaving a delicate aftertaste. It can be served in elegant molds adorned with fresh berries and mint leaves, turning each portion into a work of art.
1
Sprinkle gelatin over milk and let it sit for 5 minutes. Cut half of the vanilla pod lengthwise and prepare lemon zest. In a heavy-bottomed saucepan, bring cream with a cinnamon stick, vanilla, lemon zest, and sugar to a boil. Reduce heat and simmer for about 5 minutes while stirring. Pour the milk with gelatin into the saucepan. Heat while stirring constantly for 2-3 minutes until the gelatin completely dissolves but does not boil. Remove cinnamon, vanilla, and lemon zest from the saucepan and pour the milk mixture into a bowl set over an ice bath. Stir the mixture frequently for 10-12 minutes until it starts to thicken; then immediately remove from the ice bath. Pour the mixture into any desired molds and refrigerate for at least 4 hours.
- Milk: 225 ml
- Gelatin: 11 g
- Vanilla pod: 0.5 piece
- Lemon zest: 1 piece
- Cream: 400 ml
- Cinnamon sticks: 1 piece
- Sugar: 3 tablespoons
2
For the sauce, first thaw the strawberries. Blend them with the juice and water released during thawing. Add powdered sugar to taste. (I add a little, about 3-4 teaspoons, to keep the sauce tangy). In a small cup, dissolve 1-2 teaspoons of starch or flour in boiling water, mix well, let it sit for a couple of minutes, and then add it to the sauce. Mix everything. Pour the resulting mixture over the panna cotta after it has set.
- Frozen strawberries: 300 g
- Icing sugar: to taste
- Starch: 1 teaspoon
