Italian Dish: Simple to make and ideal for beginners. This panna cotta is creamy, smooth, and gently sweet. It has a rich vanilla taste and a velvety texture, perfect with a topping of roasted strawberries.
Vanilla Panna Cotta with Roasted Strawberries
Ingredients for Panna Cotta:
1 (7g) envelope unflavored powdered gelatin
¼ (60mL) cup cold water
1 cup warm whole milk
100g cup sugar
2 teaspoons vanilla essence
270mL heavy cream
Ingredients for Roasted Strawberries:
250g strawberries, hulled and cut in halves or quarters
50g sugar
1 teaspoon vanilla extract
Prepare the Toasted Roasted Strawberry:
Step1: Preheat your oven to 375°F (190°C).
Step 2: In a mixing bowl, toss the cut strawberries with sugar and vanilla extract.
Step 3: Spread the strawberries in a single layer on a baking sheet or in an oven-safe dish.
Step 4: Roast in the preheated oven for 20-25 minutes, or until the strawberries are soft and caramelized. Set aside to cool, then refrigerate to chill.
Make the Panna Cotta:
Step 1: Bloom the gelatin by sprinkling it over cold water in a small bowl. Let it sit for 5-10 minutes to soften.
Step 2: Microwave the gelatin until it becomes liquid. Stir gently to ensure it’s fully dissolved.
Step 3: In a mixing bowl, combine warm milk with sugar, stirring until the sugar dissolves. The warm milk helps the sugar melt quickly.
Step 4: Slowly stir in the melted gelatin until fully incorporated.
Step 5: Add heavy cream and vanilla essence. Stir gently to combine, avoiding vigorous stirring to minimize bubbles.
Step 6: If you notice that the sugar or gelatin hasn’t fully dissolved, gently heat the mixture in a saucepan or microwave for a short time, stirring until everything is fully incorporated. Be careful not to overheat.
Step 7: Optionally, strain the mixture through a fine sieve. Pour into individual serving dishes, ramekins, or molds.
Step 8: Cover the dishes with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is set.
Step 9: To unmold, dip the bottom of each ramekin in hot water for 3 seconds, then invert onto a plate.
Step 10: Top with chilled roasted strawberries.
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2 Comments
Looks so delicious 🤤
Vanilla Panna Cotta with Roasted Strawberries
Ingredients for Panna Cotta:
1 (7g) envelope unflavored powdered gelatin
¼ (60mL) cup cold water
1 cup warm whole milk
100g cup sugar
2 teaspoons vanilla essence
270mL heavy cream
Ingredients for Roasted Strawberries:
250g strawberries, hulled and cut in halves or quarters
50g sugar
1 teaspoon vanilla extract
Prepare the Toasted Roasted Strawberry:
Step1: Preheat your oven to 375°F (190°C).
Step 2: In a mixing bowl, toss the cut strawberries with sugar and vanilla extract.
Step 3: Spread the strawberries in a single layer on a baking sheet or in an oven-safe dish.
Step 4: Roast in the preheated oven for 20-25 minutes, or until the strawberries are soft and caramelized. Set aside to cool, then refrigerate to chill.
Make the Panna Cotta:
Step 1: Bloom the gelatin by sprinkling it over cold water in a small bowl. Let it sit for 5-10 minutes to soften.
Step 2: Microwave the gelatin until it becomes liquid. Stir gently to ensure it's fully dissolved.
Step 3: In a mixing bowl, combine warm milk with sugar, stirring until the sugar dissolves. The warm milk helps the sugar melt quickly.
Step 4: Slowly stir in the melted gelatin until fully incorporated.
Step 5: Add heavy cream and vanilla essence. Stir gently to combine, avoiding vigorous stirring to minimize bubbles.
Step 6: If you notice that the sugar or gelatin hasn't fully dissolved, gently heat the mixture in a saucepan or microwave for a short time, stirring until everything is fully incorporated. Be careful not to overheat.
Step 7: Optionally, strain the mixture through a fine sieve. Pour into individual serving dishes, ramekins, or molds.
Step 8: Cover the dishes with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is set.
Step 9: To unmold, dip the bottom of each ramekin in hot water for 3 seconds, then invert onto a plate.
Step 10: Top with chilled roasted strawberries.