Strawberry Panna Cotta | Valentine's Day Special Recipe
Author: 
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
For Panna Cotta:
  • Milk – 250 ml
  • Heavy cream – 250 ml
  • Gelatin leaf – 4
  • Sugar – ¼ cup + 2 tbsp
  • Vanilla extract – 1 tsp
For Strawberry Compote:
  • Fresh strawberry – 500 gms
  • Gelatin leaf – 2
  • Sugar – ⅓ cup (70 gms)
  • Water – 2 tbsp
Instructions
For Panna Cotta:
  1. Take a bowl of very cold water and soak the 4 gelatin leaves in them. You may break the leaves into small pieces to fit making sure they are entirely submerged in cold water. Leave it for 10 minutes.
  2. To serve your strawberry panna cotta as shown in my pictures, take 4 serving glasses of size about 200 ml each and make them stand on a baking pan at a 45-degree angle. I used a muffin tin for the same and placed the glasses inside the cups at a 45-degree angle.
  3. Pour the milk and heavy cream in a sauce pan, add sugar and vanilla extract to them. Heat the milk & heavy cream mixture over medium heat and stir continuously to dissolve the sugar. As soon as the milk comes to a light simmer, reduce the flame to minimum.
  4. Take out the soaked gelatin leaves from cold water. They will turn very soft and will remain invisible inside the water, so make sure to fish them all out carefully.
  5. Try to squeeze out the cold water from the gelatin sheets and drop them into the hot milk plus cream mixture stirring at the same time with a wire whisk or spatula.
  6. As soon as the gelatin will dissolve in the hot milk, switch off the flame. Your panna cotta mixture is ready.
  7. Pour the panna cotta mixture into the serving glasses filling up to the rim keeping them in 45-degree angle and do not disturb the glasses after that. Let it cool on its own for about an hour. Then chill them in refrigerator for 4 to 5 hours or until completely set.
For Strawberry Compote:
  1. Again, take a bowl of very cold water and soak the 2 gelatin leaves in them. You may break the leaves into small pieces to fit making sure they are entirely submerged in cold water. Leave it for 10 minutes.
  2. Hull the strawberries and wash them thoroughly. Then cut them into small pieces like 6 to 7 pieces each.
  3. Take the chopped strawberries in a saucepan and add sugar & 2 tablespoons of water to it. Place the saucepan on medium heat, stir is using a spatula and let the liquid come to a simmer. Stir until the sugar dissolves completely and strawberries turn soft and mushy.
  4. Once the sugar is dissolved, remove the saucepan from heat and using a stick blender, blend the strawberries until smooth. You will get a strawberry sauce of thin consistency.
  5. Strain the strawberry sauce using a coarse sieve to remove all the remainder seeds. Do not skip the straining part; otherwise you will not get the velvety smooth texture of strawberry compote on top of your panna cotta.
  6. Pour the strawberry sauce back into the saucepan and place on medium heat. As soon as it comes to a simmer, drop the squeezed-out gelatin leaves into the strawberry sauce and stir using a spatula until the gelatin dissolves completely. Remove from heat.
  7. Take the panna cotta glasses out from refrigerator and let them sit at room temperature for 30 minutes. If you pour the hot strawberry compote into the chilled glass immediately, the glasses may break. So, wait for the compote to cool down a bit and the glasses to come up to a little higher temperature.
  8. You can make the glasses stand straight as by this time, the panna cotta should have completely set and will retain the angular shape.
  9. Then carefully pour the strawberry compote into the glasses on top of the panna cotta. I used a ladle; you can pour directly from saucepan if you have a steady hand.
  10. Put the glasses back into the refrigerator for 6 to 8 hours so that the strawberry compote also sets lightly. The strawberry compote will not be as stiff as the panna cotta; it will have a wobbly texture and that’s exactly what you want. The creamy moussey texture of panna cotta is best complemented by the velvety smooth strawberry sauce which is slightly liquidy in texture.
  11. Garnish with some fresh mint leaves on top and serve the individual strawberry panna cotta chilled. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2019/02/strawberry-panna-cotta-valentines-day-special-recipe/