Panna cotta with strawberry sauce

500 g 35% heavy cream 200 g whole milk 85 g granulated sugar 6.5 g gelatin sheets or 4 small sheets 1 pod vanilla (or vanilla extract) 1 pinch salt

For the strawberry sauce

300 g strawberries 50 g sugar 1 tbsp lemon juice

For the panna cotta, soak the gelatin sheets in plenty of cold water for 5 minutes.

In a saucepan add the heavy cream, milk, a pinch of salt and the sugar. Split the vanilla pod lengthwise and, using the back of a knife, gently scrape the inside to remove the seeds. Add both the seeds and the two vanilla pod halves (for extra aroma) to the saucepan. Heat over low to medium heat until the sugar dissolves and the mixture lightly steams, without boiling.

Remove from the heat, discard the vanilla pod, squeeze the gelatin well and add it in. Stir until fully dissolved.

Divide the mixture into glasses or molds and let it cool. Transfer to the refrigerator for 4–5 hours until gently set.

For the strawberry sauce, place the strawberries, sugar and lemon juice in a small saucepan.

Simmer for 8–10 minutes until softened and the sauce thickens slightly.

Blend directly with an immersion blender and let it cool completely.

Serve the panna cotta with the strawberry sauce on top.

Panna cotta with strawberry sauce

Servings

Preperation

Cooking

Waiting

For the strawberry sauce

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Panna cotta with strawberry sauce

Servings

Preperation

Cooking

Waiting

For the strawberry sauce

See more recipes:

Cantucci – Italian cookies

Cheesecake in a glass

Carrot cake with cream cheese & white chocolate frosting

Apple pie chia pudding

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