Vanilla Panna Cotta with Strawberry Sauce

Baking and Desserts | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vanilla panna cotta with strawberry sauce

Ingredients

Milk - 7 fl oz
Cream - 13 fl oz
White Beans - ½ piece
Sugar - 3 tablespoons
Cinnamon - 1 piece
Freeze-dried strawberry powder - 10.6 oz
Corn Starch - 1 teaspoon
Powdered Sugar - to taste
Gelatin - 0.4 oz
Citrus Zest Mix - 1 piece

Step by Step guide

Step 1

Sprinkle the gelatin over the milk and let it sit for 5 minutes. Split the vanilla bean in half lengthwise and prepare the lemon zest. In a heavy-bottomed saucepan, bring the cream, cinnamon stick, vanilla, lemon zest, and sugar to a boil. Reduce the heat and simmer, stirring, for about 5 minutes. Pour the milk with gelatin into the saucepan. Heat, stirring constantly, for 2–3 minutes. The gelatin should completely dissolve but not boil. Remove the cinnamon, vanilla, and lemon zest from the saucepan and pour the milk mixture into a bowl set over an ice bath. Stir the mixture frequently for 10–12 minutes, and as soon as it begins to thicken, immediately remove it from the ice bath. Pour the mixture into any molds you like and refrigerate for at least 4 hours.

Step 2

For the sauce, first thaw the strawberries. Blend them in a blender along with the juice and water that were released during thawing. Add powdered sugar to taste. (I add a little, about 3–4 teaspoons, to keep the sauce tangy). In a small cup, dissolve 1–2 teaspoons of cornstarch or flour in boiling water, mix well, let it sit for a couple of minutes, and then add it to the sauce. Mix everything together. Drizzle the resulting mixture over the panna cotta after it has set.