PANNA COTTA | recipe Italian dessert

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.

Add 1/4 to 1/3 cup of water in a bowl and add unflavored gelatin. Allow it to dissolve for a few minutes until it becomes jelly-like.

In a medium-sized pot, add heavy whipping cream and sugar. Stir well and allow it to come up to a simmer without boiling.

Once bubbles start forming around the edges of the pot, turn off the heat.

Add the dissolved gelatin to the cream mixture and stir well to combine. Then add vanilla extract for flavor.

Remove the mixture from heat and allow it to cool slightly before straining it into serving bowls.

Pour the mixture into dessert glasses or ramekins, filling them almost to the top to leave space for the strawberry sauce.

Cover the glasses with plastic wrap and refrigerate for about 8 hours or overnight to set.

To make the strawberry sauce, in a small saucepan, add fresh strawberries, raspberries, granulated sugar, and lemon juice. Mix well and add a pinch of salt.

Cook the mixture on heat until the strawberries are soft and have released their juices.

Add cornstarch to thicken the juices and stir well. Optionally, add vanilla extract for flavor.

Allow the sauce to cool, then refrigerate until ready to serve.

After the panna cotta has set, present it by adding the strawberry sauce on top and a dollop of whipped cream with a sprig of mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens