I never realised how easy making a Panna Cotta was, so few ingredients yet so smooth and creamy. Well it should be, since it’s predominantly made of cream! With the strawberry coulis it adds a nice fruitiness and a slight sourness that’s much needed to cut through some of the heavy cream.
I halved the sugar in the Panna Cotta from the original recipe, as the strawberry coulis is already sweet. However, if you prefer the Panna Cotta to be sweet and the coulis, slightly sour and less sweet just double the sugar in the first recipe and reduce it in the second.
Serves: 4 people
Preparation Time: 10 mins
Cooking Time: 10 mins
500ml heavy cream/thickened cream
50g caster sugar
1 tsp vanilla extract (or 1/2 tsp vanilla bean paste)
2 1/4 tsp gelatine powder (5g)
3 tbsp cold water (45ml)
Strawberry Coulis (Epicurious)
Makes: 1 cup
Preparation Time: 5 minutes
Cooking Time: 10 minutes
150g frozen strawberries
100g caster sugar
2 tbsp lemon juice
Vanilla Panna Cotta
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
Note: If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours to four hours.
Note: If you’re pressed for time, pour the Panna Cotta mixture into glasses so you can serve them without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. If it doesn’t come apart, try dipping the mold in hot water for one to two seconds and try again.
1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.