Panna cotta is an Italian dessert made with cream, milk and sugar and a setting agent, usually gelatin. I have seen many flavours of this dessert on several blogs and was waiting for an occasion to make some. I did get a chance when a friend had us over for dinner a couple of weeks ago, and I took dessert.
A few months ago when I had a huge stash of fresh strawberries (courtesy : hubby’s travel to CA) I had pureed the soft ones and froze it. I found a simple recipe for Panna cotta on Food Network by Giada de Laurentiis. I modified it a little to make Strawberry Panna cotta with fresh strawberry puree.
You will need:
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
1 cup Fresh strawberry puree plus more for topping
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Stir in the strawberry puree. Pour into cups or glasses. Cool slightly. Refrigerate until set, at least 6 hours.
To make it more ‘strawberrier’ I poured fresh strawberry puree on top of the set panna cotta. The puree was slightly tart which cut the sweetness of the panna cotta.