Panna Cotta with Strawberries

I’ll start by asking a question. Panna cotta, why have I not paid more attention to you?

It’s weird how I think of making certain things during the week. For example this panna cotta with strawberries came about when strawberries bloomed in our garden. They were small strawberries, but vibrant red, and I know from past years how awesome they are. Only looking at them sparked the idea of panna cotta. Panna cotta, if you are not aware, is an Italian dessert. It is made with cream, sweetened with sugar, and thickened by gelatin. Its texture is wildly delicious as I tried to explain to one of my kids. Panna cotta is super light, really delicious, simple, and goes great with strawberries. Could life get any better?

My kids love creme brulee so I knew that making a batch of panna cotta would most likely get their attention. It is similar to creme brulee, however eggs are not used as a thickener. Gelatin is used instead. So essentially this is like a really awesome, creamy jello with some wonderful strawberry glaze. Trust me, this is delicious.

Let’s get started.

Ingredients:

• 2 tbsp cold water
• 1 envelope of plain gelatin
• 3 cups half and half
• 1/3 cup sugar
• 1 1/2 tsp vanilla extract
• ramekins

Ingredients for Strawberry Glaze:

• 1 tbsp cold water
• 1 tsp corn starch
• 2 cups of frozen strawberries
• 1/4 cup water
• fresh strawberries, sliced, optional

Start by heating a pot on the stove on low heat. Add in the half and half and sugar. Give this a stir.

To another small sauce pan add the cold water and the envelope of gelatin. Heat the gelatin on low heat until it is dissolved. This does not take long. Once dissolved, remove from the heat.

Bring up the temperature of the half and half to about medium to medium high. The goal is to not bring this to a boil. Slightly before it boils, remove it from the heat and add in the gelatin mixture and give a good stir. Add in the vanilla and stir.

Pour, dividing, into ramekins. Fill about 75%. You should be able to fill about 6-8 ramekins.

Let the ramekins get to room temperature, then place them in the refrigerator for at least 6 hours, but best if overnight. Waiting on this is horrible.

Go ahead and make the strawberry glaze.

Stir the water and corn starch and make a slurry.

Blend the frozen strawberries and water.  Pour this through a fine mesh strainer and use the back of a spoon to press through the strainer over a bowl. Patience is required here and you will probably have to keep stirring and pressing through the strainer.  Reserve both.

To a small sauce pan, add the reserved strawberry liquid. Add in the corn starch slurry. Stir well and bring up the heat and stir until the sauce slightly thickens. Pour into a container and place in the refrigerator, along with the reserved puree if you are wanting to use.

After the very long six hours or if you have the patience and can wait overnight, take a ramekin out.

Run a knife around the edge of the ramekin and once completely around, gently yet swiftly turn it onto your serving plate (heck otherwise pour some glaze on it, along with some fresh strawberries and dig in).

It wiggles, people! Take the strawberry glaze out and use a spoon to drizzle all over that panna cotta. Arrange some fresh strawberries alongside and get to town.

My kids could not figure the texture as I think they think creme brulee when they see a ramekin in my house. Not sure why as I make plenty of things in those darn ramekins, but bite after bite they all loved it. When served with that strawberry glaze (which is heavenly) it is just the perfect pairing. After all is said and done I wish I would have made a second batch but I did not have enough ramekins! This is a winner and is a textural delight.

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Panna Cotta with Strawberries

Course Dessert

Author Dax Phillips

Ingredients

• 2 tbsp cold water
• 1 envelope of plain gelatin
• 3 cups half and half
• 1/3 cup sugar
• 1 1/2 tsp vanilla extract
• ramekins
• Glaze:
• 1 tbsp cold water
• 1 tsp corn starch
• 2 cups of frozen strawberries
• 1/4 cup water
• fresh strawberries sliced, optional

Instructions

• Start by heating a pot on the stove on low heat. Add in the half and half and sugar. Give this a stir.
• To another small sauce pan add the cold water and the envelope of gelatin. Heat the gelatin on low heat until it is dissolve. This does not take long. Once dissolved, remove from the heat.
• Bring up the temperature of the half and half to about medium to medium high. The goal is to not bring this to a boil. Slightly before it boils, remove it from the heat and add in the gelatin mixture and give a good stir. Add in the vanilla and stir.
• Pour, dividing, into ramekins. Fill about 75%. You should be able to fill about 6-8 ramekins.
• Let the ramekins get to room temperature, then place them in the refrigerator for at least 6 hours, but best if overnight. Waiting on this is horrible.
• Go ahead and make the strawberry glaze.
• Stir the water and corn starch and make a slurry.
• Blend the frozen strawberries and water. Pour this through a fine mesh strainer and use the back of a spoon to press through the strainer over a bowl. Patience is required here and you will probably have to keep stirring and pressing through the strainer. Reserve both.
• To a small sauce pan, add the reserved strawberry liquid. Add in the corn starch slurry. Stir well and bring up the heat and stir until the sauce slightly thickens. Pour into a container and place in the refrigerator, along with the reserved puree if you are wanting to use.
• After the very long six hours or if you have the patience and can wait overnight, take a ramekin out.
• Run a knife around the edge of the ramekin and once completely around, gently yet swiftly turn it onto your serving plate (heck otherwise pour some glaze on it, along with some fresh strawberries and dig in).
• It wiggles, people! Take the strawberry glaze out and use a spoon to drizzle all over that panna cotta. Arrange some fresh strawberries alongside and get to town.