Panna cotta (which is nothing more than "cooked cream" in Italian) is typical of Italy's Piedmont region. It is one of those desserts that always works and that everyone tends to like.
One of its advantages is that it doesn't need an oven, a saucepan and a little heat work wonders in this dessert, which 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 process is quite simplified.
Today we're going to make vanilla panna cotta, and we're going to serve it with 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 make the most of them.
Panna cotta keeps perfectly for a couple of days in the fridge if you cover it well, so you can make it when you have a free moment and enjoy it whenever you feel like it.
Le Creuset cast iron saucepan, Miyabi Damascus steel knife and Le Creuset mini ceramic cocottes
Ingredients
- 1/2 liter of heavy cream
- 60 g sugar
- 1 teaspoon pure vanilla extract
- 4 sheets of gelatin
For the strawberry sauce:
- 300 g crushed strawberries
- 60 g icing sugar
Preparation
- In a bowl, soak the gelatin sheets in cold water. Set aside for 5 minutes.
- In a Le Creuset saucepan, put the cream, sugar, and vanilla, and heat over medium heat until hot and the sugar has dissolved. It does not need to come to a boil.
- When the cream is hot, remove from the heat. Add the well-drained gelatin sheets and stir until they dissolve in the cream.
- Pour the mixture into the Le Creuset mini cocottes, and let it cool in the fridge for at least 2 hours.
- Meanwhile, chop the strawberries and blend them. Strain through a fine sieve and add the sifted icing sugar. Using a whisk, mix well. Set aside in the fridge.
- When the panna cotta has set and has a good consistency, serve with a few whole strawberries and the strawberry sauce on top. Delicious springtime flavor!
Le Creuset cast 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.