Roasted Strawberry Panna Cotta Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile

balsamic vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is more accessible but less sweet

Preheat the oven and roast strawberries on a tray with a pinch of sugar until slightly charred and juicy.

Let the roasted strawberries cool, then blend them with a hand blender until smooth.

Pass the strawberry puree through a sieve to catch any seeds.

Soak leaf gelatin in cold water.

Scrape the beans from a fresh vanilla pod and add them to a mixture of cream and milk with a little sugar.

Heat the cream mixture on medium until it simmers, then squeeze out the water from the gelatin and whisk it into the hot cream until dissolved.

Remove the vanilla pod from the cream mixture and pour it over the strawberry puree, then blend together.

Stir the mixture over ice water until it cools to about 20°C to prevent the vanilla from sinking.

Pour the mixture into lightly greased molds, filling them to the top.

Refrigerate the molds for about 6 hours until set.

To unmold, dunk the molds in hot water for about 5 seconds, then flip onto a plate.

Garnish with crumbled strawberries and the syrup made from the roasted strawberry juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens