STRAWBERRY PANNA COTTA
A delicious dessert that's incredibly versatile and easy to make.
I love panna cottas. They’re delicious and creamy, and so incredibly versatile. You can do a decadent chocolate panna cotta, or a fresh fruity one. I've even gone all Indian and done a saffron and dried fruit one that's much like the Indian dessert kheer, but it's a panna cotta.
Here's how to make a fruity panna cotta with a combination of both fresh and lightly stewed strawberries.
Ingredients (serves 3-4)
Cream: 200 ml
Strawberries: 100 grams
Sugar: 2 table spoons (or as per taste) I used soft brown sugar.
Gelatin: 1 tsp
Mix the gelatin into a cup of warm water and leave aside.
Cut 3/4 of the fresh strawberries into small pieces.
Caramelise the sugar in a pan, adding just a dash of water.
Add the strawberry pieces and mix well.
Turn the flame on low and allow the strawberries to stew, but be careful not to let them get completely mushy. Keep aside.
Put the cream in a heavy pan and bring to a boil, stirring to ensure it doesn’t burn.
Mix the stewed strawberries into to the cream.
Add the gelatin and stir well to mix.
Let the mixture cook for a minute or two.
Pour into moulds or serving bowls/glasses while still hot because the panna cotta will start to set very quickly.
Allow the panna cotta to cool completely before putting into the fridge. It will already be half set by the time it’s ready to go into the fridge.
Refrigerate for 2 hours.
De-mould if necessary. I served up in a glass this time.
Chop the remaining strawberries as desired and garnish the panna cotta.
Serve with love.