Panna Cotta Recipe - Laura Vitale - Laura in the Kitchen Episode 315

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Sprinkle unflavored gelatin over cold water and let it sit for a couple of minutes until softened.

In a small saucepan, combine heavy cream, half and half, sugar, and lemon peel, and heat over medium until just at simmering point, avoiding boiling.

Turn off the heat and add the softened gelatin and vanilla extract, stirring for about a minute until well mixed.

Strain the mixture through a fine sieve into ramekins to remove any undissolved gelatin or curdled cream.

Cover the ramekins tightly with plastic wrap and refrigerate for at least 8 hours or overnight to set.

To make the strawberry sauce, blend thawed frozen strawberries with a little water, sugar to taste, and a squeeze of lemon until smooth.

Strain the blended strawberry mixture through a fine sieve into a saucepan to remove seeds and pulp.

Mix corn starch with water to create a slurry, then bring the strawberry puree to a simmer.

Add the corn starch slurry to the simmering puree, whisking continuously until it thickens to a heavy cream consistency.

Pour the thickened sauce into a bowl and let it cool completely, which will take about half an hour.

To serve, run a pairing knife around the edges of the panna cotta in the ramekin, then dip the ramekin in hot water for 10 seconds.

Invert the panna cotta onto a plate and tap to release it, adjusting its position if necessary.

Spoon the strawberry sauce around the panna cotta and garnish with a fresh strawberry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens