Strawberry Panna Cotta
4 servings
15 minutes
Strawberry panna cotta is the embodiment of elegance in Italian cuisine, a delicate dessert that captivates from the first bite. Its origin is linked to the northern regions of Italy, where creamy textures blend with natural aromas. The velvety consistency is created by cream, milk, and yogurt that give the dessert its tenderness, while vanilla adds a refined sweetness. Strawberries soaked in balsamic vinegar reveal bright fruity notes that balance the creamy base with a refreshing tartness. This dessert is perfect for a romantic dinner or summer gathering when one wants to enjoy lightness and sophisticated flavor. Panna cotta is served chilled, easily comes out of the mold and looks stunning on the plate, decorating any celebration. It’s like a creamy cloud that offers pleasure and pleasant memories.
1
Soak the gelatin in a bowl of ice water for five minutes. Heat the cream and milk in a saucepan, add sugar, the contents of the vanilla pod, and the pod itself, stirring until the sugar dissolves. Remove the emptied vanilla pod.
- Leaf (sheet) gelatine: 7 g
- Whipping cream 33%: 200 ml
- Milk: 200 ml
- Sugar: 80 g
- Vanilla pod: 1 piece
2
Whisk the yogurt with the hot cream-milk mixture. Squeeze the gelatin from the water and mix it into the yogurt, milk, and cream mixture.
- Yoghurt: 200 ml
- Leaf (sheet) gelatine: 7 g
3
Divide the result into four molds and place them in the refrigerator for five hours.
- Leaf (sheet) gelatine: 7 g
4
Cut the strawberries in half and mix with balsamic vinegar. Let marinate for an hour.
- Wild strawberry: 200 g
- Balsamic vinegar: 2 tablespoons
5
Dip the finished panna cotta in the molds for a few seconds in boiling water to easily release it from the mold, and serve with strawberries drizzled with marinade.
- Wild strawberry: 200 g
- Balsamic vinegar: 2 tablespoons
