Panna Cotta Strawberry Sauce recipe
I don’t know about you, but with the arrival of summer I can’t help but arm myself with fresh fruit, ice cream, slushies and fresh spoon desserts just like this one: panna cotta is a delicious, creamy dessert that is always appreciated by everyone who tries it. Very simple to prepare but very impressive, panna cotta is a perfect dessert for those who know little about cooking but still want to impress their loved ones with a delicious pearl.
It can be served in a thousand ways: chocolate, caramel, fresh fruit sauces and much more, but today I’m going to tell you about the most common version and, perhaps, the best one. Famous not only in Italy, but also abroad, this perfect end to a meal is delicate and tasty, simple to prepare but refined in its presentation. Are you ready to taste this delicacy? Lace up your apron!
To prepare the chocolate version, even more delicious than the original, take a look at the tips!
TIPS
Panna cotta can be kept in the refrigerator for a few days covered with cling film but you can also freeze it once it has solidified. To defrost it just put it in the fridge the day before using it.
If you don’t have strawberries at home, try substituting them with the fruit you like best, adding or subtracting lemon juice and sugar to your liking: try raspberries, kiwi, pineapple, blueberries…
To make a chocolate panna cotta, even more delicious than the original, simply add 35g of unsweetened cocoa to the heated cream. Try accompanying it with 100g of melted dark chocolate and 20g of butter, garnishing with a few raspberries. Enjoy your meal!
Panna Cotta Strawberry Sauce recipe
Ingredients
- 500 ml unsweetened custard cream
- 100 g sugar
- 2 sheets of gelatine
- 1 vanilla pod (or 4 drops of vanilla essence)
- 100 g strawberries
- 3 tbsp tablespoons of sugar
- Juice of a small lemon (or half a large lemon)
Instructions
- To make this fresh summer spoon dessert, start by heatingthe cream in a small saucepan.
- In the meantime soak the two sheets of gelatine in coldwater and when they are softened squeeze them with your hands, then add them tothe cream. Pour the sugar into the saucepan and stir. Let everything mix on alow flame, then turn it off and let the mixture cool down to room temperature.
- Lightly moisten the aluminium moulds and then pour in thecream. Place in the fridge for at least 3 hours to rest, you will see how itwill solidify!
- While the cream is cooling in the fridge, prepare the strawberry sauce to go with it: in a blender blend the strawberries, the three tablespoons of sugar and the lemon juice. Mix everything together. If you want the sauce to last longer, pour it into a small saucepan and bring it to theboil.
- Once the cream has solidified, heat up some water in another saucepan, put the moulds in for about 10 seconds and then turn them upside downonto a plate. This way the panna cotta will come out much better!
- Serve them with the strawberry sauce, fresh fruit and perhaps some crumbled biscuits. Enjoy your meal!
Video recipe
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