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My review
Panna Cotta With Fresh Strawberry Sauce
Colleen Mitchell
"My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!"
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Ingredients
4 h 33 m servings 345 calsOriginal recipe yields 6 servings
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Directions
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- Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
- Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
- To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
- Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.
Nutrition Facts
Per Serving: 345 calories; 23.5 g fat; 29.4 g carbohydrates; 4.9 g protein; 86 mg cholesterol; 51 mg sodium. Full nutrition
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Read all reviews 2835 Ratings
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Most helpful positive review
10/5/2008
this is a good one. if you really find it quite hard to remove from the ramekins, you can also let it chill and serve in wineglass for a different look then garnish with sliced strawberries on t...
Most helpful critical review
9/24/2008
ewwww didn't turn out the right hardness even after a few DAYS in fridge. It mushed all over the plate and had little flavour.
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10/5/2008
this is a good one. if you really find it quite hard to remove from the ramekins, you can also let it chill and serve in wineglass for a different look then garnish with sliced strawberries on t...
5/15/2008
I spent all day in the kitchen fixing dinner for my boyfriend's birthday but I should have just made this! My strawberries were particularly juicy so I didn't add any water to the sauce. It wa...
8/7/2009
I'm italian, I live in italy and this is the dessert I make everytime I have no time to do something more complicate! It's very easy and everyone love it! In season I use strawberry like this re...
4/17/2009
very good! i used a little different sauce with it. i simply put some frozen strawberrys, milk, and heavy creme into a blender and liquified them. I made the Panna Cotta in wine glasses and p...
6/29/2009
Super super easy to make. I've made it twice already, and both times it was fabulous. The second time however, I used my teflon coated muffin pan. They slid right off without having to dip it...
4/17/2012
The dessert is really great and yummy. I follow the ingredient for pudding. For the strawberry sauce, I make it much simpler. I use about 200 grams of strawberry, mix with 2 tablespoons of sug...
11/12/2010
Love this easy recipe! I used a whole vanilla bean instead of the vanilla extract (softened bean in the milk, then scraped out the seeds & cooked it over low heat longer). It was a hit at our...
9/24/2008
ewwww didn't turn out the right hardness even after a few DAYS in fridge. It mushed all over the plate and had little flavour.