Easy Vanilla Panna Cotta Recipe with Strawberry Sauce
Indulge in the creamy and smooth texture of this easy vanilla panna cotta recipe. Made with just a handful of ingredients, this dessert is both elegant and satisfying. First, prepare the molds by greasing them with oil to ensure easy unmolding later. In a small bowl, bloom 1 tablespoon of gelatine powder with 3 tablespoons of cold water for 5 minutes. Meanwhile, heat 200ml of milk and 300ml of cream in a saucepan, adding in 50g of sugar to sweeten the mixture. Bring the mixture to a simmer over medium heat and then remove it from the heat. Stir in 1 teaspoon of vanilla paste (or vanilla extract) and the bloomed gelatine until completely dissolved. For faster cooling, place the mixture in an ice bath before pouring it into individual pudding cups. Allow the panna cottas to set in the refrigerator for 3-4 hours. While waiting, prepare the strawberry sauce by chopping 150g of strawberries into small pieces and adding 40g of sugar and 1 tablespoon of lemon juice. Simmer the mixture for 5-8 minutes and let it cool completely. Once the panna cottas are set, carefully unmold them by running a small knife around the edges and dipping the cups into hot water for a few seconds. Serve the panna cottas with fresh strawberries and the homemade strawberry sauce. This elegant dessert is sure to impress your guests with its velvety texture and delightful flavors. Thank you for trying out this vanilla panna cotta recipe. Enjoy!
Ingredients:
- 1 tbsp gelatine powder
- 3 tbsp cold water
- 200ml milk
- 300ml cream
- 50g sugar
- 1 tsp vanilla paste (or vanilla extract)
- 150g strawberries
- 40g sugar
- 1 tbsp lemon juice
Cooking steps:
- Prepare the molds by greasing them with oil.
- Bloom 1 tbsp gelatine powder with 3 tbsp cold water for 5 minutes.
- In a saucepan, heat 200ml milk and 300ml cream.
- Add 50g sugar and bring to a simmer.
- Remove from heat.
- Stir in 1 tsp vanilla paste and bloomed gelatine.
- Cool the mixture down to room temperature.
- Pour into pudding cups and refrigerate for 3-4 hours.
- Chop 150g strawberries and add 40g sugar and 1 tbsp lemon juice.
- Simmer for 5-8 minutes.
- Let it cool completely.
- Unmold the panna cottas by running a small knife around the edges and dipping the cups in hot water for a few seconds.
- Serve with fresh strawberries and strawberry sauce.
