Panna cotta (which is nothing more than "cooked cream" in Italian) is typical of the Piedmont region of Italy. It's one of those desserts that always works and that usually pleases everyone.
One of the advantages is that it doesn't need an oven, a saucepan and a bit of heat work wonders in this dessert that has a thousand and one versions. Its texture is similar to flan, but here we don't use eggs or an oven as I mentioned before, so the preparation process is much simpler.
Today we're going to prepare vanilla panna cotta, and we're going to serve it accompanied by a strawberry sauce taking advantage of the fact that they're still in season. Besides giving the dessert an incredible flavor, they add a beautiful color, so we have to take advantage of them.
Panna cotta keeps perfectly for a couple of days in the fridge if you cover them well, so you can make them when you have a free moment and enjoy them whenever you feel like it.
Le Creuset iron saucepan, Miyabi damascus steel knife and Le Creuset mini ceramic cocottes
Ingredients
- 1/2 liter of heavy cream
- 60 g of sugar
- 1 teaspoon of pure vanilla extract
- 4 sheets of gelatin
For the strawberry sauce:
- 300 g of crushed strawberries
- 60 g of powdered sugar
Preparation
- In a bowl, hydrate the gelatin sheets in cold water. Set aside for 5 minutes.
- In a Le Creuset saucepan put the cream, the sugar and the vanilla, and heat over medium heat until hot and the sugar has dissolved. It is not necessary to bring it to a boil.
- When the cream is very hot, remove from the heat. Add the gelatin sheets well drained of water and stir until they dissolve in the cream.
- Pour the mixture into the Le Creuset mini cocottes, and chill in the fridge for at least 2 hours.
- Meanwhile, chop the strawberries and crush them. Pass through a fine sieve and add the sifted powdered sugar. Using a whisk, mix well. Keep refrigerated.
- When the panna cotta has set and has a good consistency, serve with some whole strawberries and the strawberry sauce on top. Delicious taste of spring!
Le Creuset iron saucepan and Le Creuset mini ceramic cocottes
Comments
MONICA M. said:
Annie, puedes usar agar agar como gelificante natural. Se vende en povo o en copos y es un alga. Lo que hay que ir probando la cantidad, porque es más cara pero suele bastar con menos cantidad. Yo también probaré a hacerla en cuanto pueda. Saludos.
Annie said:
Me parece una receta muy apetitosa y vistosa, pero el tema de la gelatina no me convence, me parece mucha química.
No habría otra fórmula para obtener el mismo resultado?
Gracias.