Nothing says, “I love you”, more than a yummy dessert! Today, we are spreading the love with this classic panna cotta with strawberries. All that yummy milk, sugar, and vanilla are poured into a heart-shaped mold and finally garnished up with fresh strawberries and dried edible florals. So what are you waiting for? Scroll down, and let’s show some love by making this yummy panna cotta today!
Photos by Dayna Studios
CLASSIC PANNA COTTA WITH STRAWBERRIES
SERVES: 4 | PREP: 10 MINUTES | REST: 4 HOURS
W H A T Y A N E E D
1 tbsp (7g) powdered gelatine
2 tbsp cold water
360 g (1 1/2 cup) milk
250 g (1 cup) heavy cream
80 g (1/3 cup) sugar
1 pinch of salt
1 tbsp vanilla paste (or one vanilla pod)
1 tbsp Limoncello or Amaretto (optional)
B U S T O U T
Edible Dried Florals
I N S T R U C T I O N S
S T E P | 1 |
Add powdered gelatine to a small bowl. Cover with cold water, and set aside for 10 minutes for the gelatine to soak.TIPFeel free to use gelatine sheets in this recipe too. In that case, use 3 1/2 sheets. Soak them in cold water before using them.
S T E P | 2 |
In a saucepan, combine milk, heavy cream, sugar, a pinch of salt, vanilla paste, and optionally add the Limoncello or Amaretto. Set over medium-high heat and bring to a boil. Remove from the heat and set aside for 5 minutes. Add the bloomed gelatine, and stir vigorously to incorporate. The gelatine should melt in the hot mixture.
S T E P | 3 |
Pour the Panna Cotta mixture into four panna cotta molds (or ramekins). Bring to room temperature by setting aside for a couple of minutes, then transfer to a fridge for 4 – 6 hours, or overnight. To serve, carefully dip the Panna Cotta mold in a bowl of warm water to loosen, and gently run a knife or small spatula around the edge. Turn each mold upside-down onto a serving plate. Serve cold with strawberries.
B E I J O S K I T C H E N