Panna Cotta con Fragole
Chef Salvatore takes traditional panna cotta, cooked milk and sugar, then transforms it into a work of art by adding fresh strawberries and golden berries. Although this creamy dessert is originally from Piemonte, it’s now served throughout Italy.
Ingredients
For the Panna Cotta
For the Strawberry Purée
Instructions
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For the Panna Cotta:
Heat the cream with the confectioners’ sugar and stir until the sugar dissolves. Soften the gelatin sheets in a little cold water with ice cubes. After a couple of minutes, remove softened gelatin sheets and press into a sieve to remove extra water. Add the gelatin to the warm cream and stir to dissolve. Pour the cream into individual panna-cotta molds and refrigerate for 3 to 4 hours
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For the Strawberry Purée
Purée the strawberries in a blender. Place them in a saucepan, add the sugar and place over a medium heat, stirring until the sugar dissolves. Soften the gelatin sheet in a little cold water with ice cubes. After a couple of minutes, remove softened gelatin and squeeze to remove any extra water. Add the gelatin to the strawberry sauce and stir until the sauce has thickened. Leave to cool.
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Plating
When ready to serve, gently unmold each panna cotta onto a serving plate and spoon the sauce over the top. Garnish with golden berries or small red berries.
Panna Cotta, Italy, Italian Desserts, Strawberries, Strawberry Dessert, Cooking Vacations