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Strawberry Panna Cotta

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This strawberry panna cotta is creamy, fruity, and delicately sweet with a refreshing strawberry flavor. Its natural pink color and smooth texture make it an elegant yet simple dessert for any occasion.

Ingredients

15.8 oz (450 g) fresh or frozen strawberries, chopped

6 tbsp (75 g) granulated sugar

1/2 cup (120 ml) whole milk

2 cups (480 ml) heavy cream

3 sheets gelatin

1/2 tsp vanilla extract

Instructions

  1. In a medium saucepan, combine chopped strawberries and sugar. Let sit for 15 minutes until the strawberries release their juices.
  2. Cook the mixture over medium heat until it boils, the strawberries soften, and the sauce thickens slightly. Remove from heat and let cool.
  3. If unmolding, lightly grease molds with vegetable oil and wipe out excess, leaving a thin film. Skip this step if serving in glasses.
  4. Transfer the strawberry mixture and milk into a blender or food processor. Blend until smooth.
  5. Strain the mixture through a fine sieve or cheesecloth to remove seeds.
  6. Meanwhile, soak gelatin sheets in cold water until soft, then set aside.
  7. In a saucepan, heat the strained strawberry mixture with heavy cream until it reaches a simmer. Do not boil. Remove from heat.
  8. Squeeze softened gelatin to remove excess water, then stir it into the hot mixture until dissolved. Stir in vanilla extract.
  9. Pour the mixture evenly into molds or glasses. Refrigerate for at least 4 hours, or overnight, until set.
  10. To unmold, dip the mold bottoms in hot water for 5 seconds, run a knife gently around the edges, and invert onto serving plates.

Notes

Frozen strawberries work just as well as fresh.

Add lemon juice for a brighter flavor.

Raspberries or mixed berries can be substituted for strawberries.

For a lighter version, use half cream and half milk.

Vegan alternative: use coconut milk and agar-agar instead of cream and gelatin.

Nutrition

Find it online: https://justsosavory.com/strawberry-panna-cotta/