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Strawberry Panna Cotta Recipe

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Strawberry Panna Cotta Recipe
images – https://www.youtube.com/watch?v=kvUEMQjkt0U

Panna cotta (which means “cooked cream”) is an Italian dessert. It is a lightly sweetened creamy dessert which has a silky texture. Although it is commonly identified as a custard, panna cotta is not thickened by egg yolks or cornstarch. A very little amount of gelatin is used – just enough to let it set and not become a tough jelly-like dessert. Panna cotta is mostly found on Italian restaurant menus and less commonly seen at home. The light silky texture may seem very hard to achieve but this recipe will give you a very simple way of making your own panna cotta at home. You may keep the panna cotta in the fridge and just pour the sauce when you are ready to serve it to your family or guests (who will be impressed!)


• ½ tbsp gelatin powder
• 2 tbsp cold water
• 7 oz whipping cream
• 7 oz milk
• ¼ cup of sugar
• 1 tsp vanilla extract

Strawberry Sauce:
• 1 lb fresh strawberries, sliced
• ⅓ cup of sugar
• 2 tbsp water


This recipe takes about 30 minutes to make. The gelatin needs to set in the refrigerator for at least 4 hours. Serves 4.

In a small bowl, mix gelatin powder and cold water.
Set this aside for 5 to 10 minutes.
In a medium saucepan, simmer cream, milk, and sugar over medium-low heat just until the sugar has dissolved.
Turn off heat and mix in vanilla extract.
Let this cool for 5 minutes.
Add gelatin mixture and mix well.
Pour into 4 small bowls, serving glasses or ramekins.
Let the panna cotta set in the refrigerator for at least 4 hours or overnight.
To prepare the strawberry sauce, put strawberries, sugar, and water in a saucepan.
Simmer over high heat.
Remove from heat immediately once it boils.
Use a hand blender or pour into a blender to puree the mixture.
Pass the sauce through a fine sieve to remove any seeds.
Let the sauce cool completely to room temperature before refrigerating.
Pour strawberry sauce over panna cotta and serve.

Ideas And Tips:

• For a more impressive presentation, tilt serving glasses on the side of a baking tray before pouring the gelatin mixture. Make sure to line the bottom of the pan with a towel so the glasses won’t slip.

• You may also use other fruits for the sauce, use chocolate sauce or dulce de leche.

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Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

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