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!
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).
Blend the sauce until smooth then pour it through a thin mesh sieve to remove any seeds.
In a small bowl, mix the Gelatine Powder with a little bit of very cold water (See note 2). Set aside.
Whisk together the Milk, Cream, Strawberry Sauce, Sugar and Vanilla in a medium-size saucepan. Turn on medium-low heat and bring to a simmer.
Remove from the heat and add the Gelatine. Whisk well until the gelatine has fully dissolved into the hot cream.
Pour into the serving cups and place in the fridge to set for about 2 hours, or until slightly firm to the touch (see note 3).
Once the Panna Cottas have set, top with the rest of the Strawberry Sauce. Optionally, finish with some fresh Strawberries and Mint Leaves.
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.