Strawberry and vanilla panna cotta recipe, vanilla panna cotta paired with pureed fresh strawberries is a light and refreshing Summer dessert!
Panna Cotta paired with fruit puree is such a delicious dessert and whatever the color of fruits you choose, it will be strikingly beautiful!
There’s nothing we like better than a fruity panna cotta for dessert in Summer, I must refrain my husband from eating them all at a time.
It is a very easy dessert to make, it doesn’t need a lot of prep, just some time for the panna cotta to set. If you plan to do it like me, you will need to wait 2 hours for the vanilla panna cotta to set before pouring the jellified strawberry puree, and you will have to wait another two hours minimum for it to set, best overnight.
If you plan to serve this panna cotta at a party, make it a day ahead, it will be nice and fresh and wholly set.
Here I chose to make first the vanilla layer and then the strawberry layer, but you could very well make it the other way around.
I find that the 50/50 ratio milk/heavy cream is perfect for the texture of this Panna Cotta. You may balance it the way you like best, add a little more milk, a little less heavy cream but I do not recommend skipping the addition of heavy cream, I tried once to make a Panna Cotta only with milk and it was terribly bland and had no texture at all.
The ingredients given for this recipe make for 6 glasses containing 3/4 cups.
1 1/2 cup (360 ml) milk
1 (1/4 oz.) package unflavored gelatin powder
1/3 cup (80 g) sugar
a pinch of salt
1 tbsp. pure vanilla extract
1 1/2 cups (360 ml) heavy cream
1 cup (240 ml) water
1 (1/4 ounce) package of unflavored powder gelatin
1 1/2 cup (360 ml) fresh strawberry puree (about 1.10 pound – 500 g. strawberries)
1/4 cup sugar (more or less depending on how sweet strawberries are)
Into a small saucepan, add milk, sprinkle gelatin, stir and set aside for 10 minutes
Sprinkle the sugar and salt into the milk and on low heat, stir just until the gelatin is all dissolved, you want your milk to be warm but don’t boil it, set aside
Into a beaker, add the heavy cream, vanilla extract and milk mixture, stir well
Place 6 glasses on a muffin pan at an angle (you can stuff the cavities with paper towel if that helps), pour the milk mixture up to about 1/2 inch to the brim of glasses and chill for a minimum of 2 hours (I pour the milk through a funnel, it makes it easier and also cleaner)
Up to 20 minutes before the vanilla panna cotta is ready, into a small heatproof bowl, add 1 cup of water, sprinkle the gelatin on top, stir and set aside for 10 minutes
Meanwhile, into a food processor, puree the strawberries until smooth, drain through a mesh strainer to catch all the little seeds, pour into a beaker
Place the gelatin mixture in the microwave and heat for about 1 minute, do not let it boil, you want it warm but not boiled, stir gelatin until dissolved and add it to the strawberry puree, stir well, let cool if needed
Set your glasses upright and pour the strawberry puree delicately into the glasses with the vanilla panna cotta completely set and chill overnight
Store in your refrigerator for up to 3 days, optional: top with a dollop of whipped cream, serve cool!
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