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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.

Vanilla Panna Cotta (Adapted from David Lebovitz)

Serves: 4 people
Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients
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)

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Strawberry Coulis (Epicurious)
Makes: 1 cup
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients
150g frozen strawberries
100g caster sugar
2 tbsp lemon juice

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Method
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.

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2. Lightly oil eight custard cups with a neutral-tasting oil.

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3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

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4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

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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.

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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.

 

Strawberry Coulis
1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.

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2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.

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Vanilla Panna Cotta with Strawberry Coulis
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Votes: 1
Rating: 5
You:
Rate this recipe!
Vanilla Panna Cotta is an easy, deliciously creamy dessert and accompanied by the strawberries it adds a fresh flavour.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 4hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 4hours
Vanilla Panna Cotta with Strawberry Coulis
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Vanilla Panna Cotta is an easy, deliciously creamy dessert and accompanied by the strawberries it adds a fresh flavour.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 4hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 4hours
Ingredients
Vanilla Panna Cotta
  • 500ml Heavy Creamor Thickened Cream
  • 50g Caster Sugar
  • 1tsp Vanilla Extract
  • 2 1/4tsp Gelatin Powder
  • 3tbsp Cold Water
Strawberry Coulis
  • 150g Frozen Strawberries
  • 100g Caster Sugar
  • 2tbsp Lemon Juice
Servings: people
Units:
Instructions
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.
Strawberry Coulis
  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.
Recipe Notes

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  • To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step 4, until dissolved.
  • If you have Vanilla Bean paste, you can also use this and add it while the cream is heating up. Follow the instructions of your paste to match the 1 tsp of vanilla extract. The paste I had only needed 1/2 tsp.
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