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Pana cotta

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Prep Time 5 minutes
Cook Time 15 minutes
Cooling time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the panna cotta:
  • 3/4 C + 1 tbsp (6.7 oz) (200 ml) whipping cream
  • 3/4 C + 1 tbsp (6.7 oz) (200 ml) whole milk
  • 1/4 C (1.8 oz) (50 gr) white sugar
  • 1/2 tbsp (0.20 oz) (5 gr) unflavored gelatine
  • 1 tbsp (0.50 fl oz) (15 ml) water cold
  • 1 pinch salt
  • 1/2 vanilla bean split lengthwise, and seeds scraped out (or 1 tsp vanilla extract)
For the strawberry sauce:
  • 1 C strawberries fresh or frozen
  • 1/4 C (1.80 oz) (50 gr) white sugar brown
  • 2 tsp (0.40 oz) (10 ml) lemon juice

Method
 

For the panna cotta:
  1. In a small vase, combine the cold water and unflavored gelatin using a spoon and let it sit for 5 minutes.
  2. Place the whipping cream, milk, sugar, salt and vanilla seeds and pod in a pot and bring to a simmer, cooking for 3 minutes, stiring non stop. Then remove the vanilla pod and discard. You should keep on stiring non-stop, as the milk and cream will burn and stick to the pot otherwise. Be sure not to let the mixture boil.
  3. Stir in the gelatin mixture and take off the heat. Keep stiring until the gelatin has dissolved.
  4. Divide the mixture among 4 vases or ramekins and put them the fridge to cool and sti for at least 2 hours or overnight.
For the strawberry sauce:
  1. Cut the strawberries into chunks and place on a pan to medium heat, stir in the sugar and keep on stiring, mashing some more the strawberry chunks as you go. Cook for about 7 minutes or until the mixture os thicker.
  2. Add in the lemon juice and cook for one more minute, then take off the heat. Let it cool down completely, and serve along with the panna cotta.

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