How to make Strawberry Panna Cotta | Panna Cotta Recipe | Italian Dessert | Summer Desserts

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut milk

Greek yogurt reduces calories while maintaining creaminess

gelatin

🥗Healthier: agar-agar

💰Cheaper: carrageenan

Agar-agar is plant-based and suitable for vegans.

Add strawberries, sugar, and 3 tablespoons water to a saucepan.

Cook over medium heat for 6-7 minutes or until strawberries are softened and released the juices.

Blend strawberries to make a smooth puree. For blending, you can either use an immersion blender or a food processor.

Strain the strawberry puree through a sieve and let it cool completely.

Next, dissolve 2 tablespoons unflavoured gelatin powder in 4 tablespoons water and let it bloom for about 10 minutes.

Microwave gelatin mixture for 10 seconds and let it cool for 5 minutes.

Add gelatin mixture to strawberry puree, and stir well to combine.

Arrange glasses or ramekins tilted at about 45° angles in a pan covered with a kitchen towel.

Divide the strawberry sauce into 4 portions and pour them into glasses. Refrigerate for at least 4 hours or until it is set.

Pour the cream, milk, and sugar into a pan and heat it until hot and the sugar dissolved completely. Do not boil it.

Remove from the stove and add 1 teaspoon vanilla extract. Stir well to combine and let it cool completely.

Meanwhile, dissolve 2 tablespoons unflavoured gelatin powder in 4 tablespoons water and let it bloom for about 10 minutes.

Microwave gelatin mixture for 10 seconds and let it cool for 5 minutes.

Add the gelatin mixture to the milk mixture and stir well to combine.

Once the strawberry layer is settled, divide the milk mixture into 4 portions and pour them into the same glasses with strawberry puree.

Refrigerate for at least 4 hours or until it is fully set and ready to serve.

Garnish strawberry panna cotta with strawberries and mint leaves and serve chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens