This Strawberry Panna Cotta with Strawberry Sauce is a deliciously light and creamy summer dessert. Perfect Dessert for a Party, Date Night or even Valentine's Day, this Strawberry Panna Cotta is both quick and easy to make, and can be prepared in advance too!
1/2Lemon, Juicedabout 20 ml / 1 tablespoon of juice
60gr (1/4 cup)Caster Sugar
Panna Cotta
250ml (1 cup)Heavy / Thickened Cream
250ml (1 cup)Full Cream Milk
125ml (1/2 cup)Strawberry Coulis(keep the rest for the topping)
60gr (1/4 cup)Caster Sugar
1teaspoonVanilla Extract
7gr (2 teaspoons)Gelatine Powderplus 1 to 2 tablespoon cold water
Instructions
Strawberry Coulis Sauce
Wash, hule and cut the Strawberries into small cubes. Place them in a small saucepan with the Lemon Juice and Sugar. Stir to combine then turn on medium-low heat.
Leave to cook for about 10 minutes, or until the strawberries are very soft (see note 1). Using an immersion blender, blend the mixture until smooth then pour it through a thin mesh sieve to remove any seeds. Set aside.
Strawberry Panna Cotta
In a small bowl, mix the Gelatine Powder with a little bit of very cold water (See note 2). Leave until it turns into a thick paste.
Place the the Milk, Cream, part of the Strawberry Sauce (keep the rest for the topping), Sugar and Vanilla in a medium-size saucepan. Whisk well to combine then turn on medium-low heat. Bring to a simmer then remove from the heat.
Away from the heat, add the bloomed Gelatine and whisk well until it has completely dissolved into the hot cream.
Pour into the serving cups, molds or ramekins. Place in the fridge to set for about 2 hours, or until slightly firm to the touch (see note 3).
Topping
Once the Panna Cottas have set, top with the rest of the Strawberry Sauce. Optionally, garnish with some fresh Strawberries, fresh Mint Leaves and Desiccated Coconut.
Video
Notes
If using frozen strawberries, you might need to cook them for a little bit longer to allow for the fruits to thaw and the extra juices to evaporate.
I used about 2 tablespoons of water, but some brands might recommend a different quantity of water to dilute the powder. Check your gelatine package for any different recommendation. The gelatine will turn into a thick paste after being mixed with water - it's normal.
The exact time will depend on the temperature of your fridge. Simply make sure the desserts have set before topping with the rest of the strawberry sauce to keep nice layers.