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Panna Cotta

Falak
Print Recipe
Course Dessert
Cuisine Italian
Servings 5 servings

Ingredients
  

  • 2 ½ teaspoon gelatin (unflavored)
  • ¼ cup cold water
  • 1 ½ cup milk
  • ½ cup sugar
  • 1 cup heavy cream
  • 2 teaspoon vanilla essence

Strawberry sauce

  • 1 cup strawberries (fresh/frozen)
  • ¼ cup sugar
  • 1 teaspoon cornstarch
  • 2 teaspoon cold water
  • 1 teaspoon vanilla essence
  • 1 teaspoon lemon juice

Instructions
 

  • Combine gelatin in cold water and keep it aside for at least 5 minutes. The gelatin will bloom.
  • Over medium high heat, combine milk and sugar. Using a whisk stir well until the sugar is completely dissolved.
  • Remove from the heat and stir in the bloomed gelatin. whisk very well until the gelatin is completely dissolved and no lumps are seen.
  • Now stir in the heavy cream and the vanilla. Give it one final stir.
  • Pour into the glasses or ramekins. Once cooled refrigerate it for minimum 4 hours but best overnight.
  • Now start on the sauce.

Preparation of Strawberry Sauce:

  • In a bowl, prepare the cornstarch slurry by dissolving 1 teaspoon of cornstarch in 2 teaspoon of cold water and keep it aside.
  • If using fresh strawberries, wash them and roughly chop them.
  • Then in a saucepan on medium heat, add the strawberries and sugar and let it simmer.
  • Note: If using frozen strawberries, a lot of water will be released initially. This is normal as the strawberries are defrosting. Slowly that water will reduce.
  • Keep stirring slowly while the strawberries cooks in the sugar syrup. Mash them gently with the spatula.
  • Cook until the strawberries have softened and there is still some sauce left.
  • Immediately add the vanilla, lemon juice and the cornstarch slurry. Cook for 30 seconds only and then remove from the heat. The sauce will have thickened.
  • Allow it to cool and refrigerate.
  • When ready to serve, add the berry sauce over the panna cotta and garnish with fresh mint.

Notes

  1. Gelatin must be sprinkled over COLD liquid and then left for at least 5-10 minutes.
  2. Never add gelatin when the saucepan is still on the heat.  You must remove the milk-cream mixture from the heat when adding the gelatin and then immediately whisk it.
  3. If using frozen strawberries, you might need to cook them for a little bit longer to allow for the fruits to thaw and the extra juices to evaporate.