This panna cotta with fresh strawberry sauce recipe is my version of the Italian dessert favorite. "Panna cotta" literally means "cooked cream." I made it for my husband to take to a work function, and they loved it! They send him home with a request for it every year now! I created a simple strawberry sauce to accompany it. It really makes the dish!
Ingredients
- 1.5 cups milk
- 1 envelope unflavored gelatin , .25 ounce
- 1.5 cups heavy cream
- cup white sugar , divided
- 4 teaspoons vanilla extract , divided
- 1 quart fresh strawberries , quartered
- 0.25 cups water
Instructions
-
1
Pour milk into a bowl. Sprinkle gelatin over top; let sit until gelatin softens, about 5 minutes.
-
2
Combine cream and ¼ cup sugar in a saucepan over medium heat; stir in gelatin mixture. Cook and stir until gelatin completely dissolves, about 3 minutes; add 2 teaspoons vanilla extract. Divide mixture among 6 ramekins; cover and chill at least 4 hours.
-
3
Combine strawberries, remaining ¼ cup sugar, water, and remaining 2 teaspoons vanilla extract in a saucepan over medium heat, crushing strawberries with a potato masher while sauce cooks. Simmer until sugar has dissolved and sauce has thickened, about 10 minutes; cool.
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4
Remove chilled panna cotta from the refrigerator shortly before serving. Dip bottoms of ramekins in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen; invert onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta.
Nutrition Facts
Per serving
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