PANNACOTTA

VideoRecipe: Panna Cotta With Strawberry Wine Sauce

Dear Friends and Readers,

Panna cotta is the perfect dessert for the summer. It is creamy and decadent but also very quick and easy to make. The combination of aromatics in this recipe lighten up the recipe but if you find that it is still too rich for you check out the lighter version I posted below.

As a bonus I am also posting the recipe of a sauce/compote I really like.

Enjoy!

For the Pannacotta

  • 1 pint of half & half (or light cream)
  • 1/4 cup of granulated sugar
  • 3 sheets of gelatin (or 2 gelatin powder packets)
  • 3 sprigs of mint
  • 1 vanilla pod, scraped
  • the zest of 1 lemon

For the Strawberry Wine Sauce

  • 10 strawberries, stems removed and chopped
  • 1/4 cup of sugar
  • 1 cup of red wine
  • the zest and juice of 1 lemon
  • 5 sprigs of mint
  • 1 tbsp of vanilla extract

 

Pannacotta:

Put the milk/cream, sugar and aromatics in a pot and bring to a simmer. If you are using gelatin sheets place them in a bowl covered in cold water, when the puff up, squeeze them and place them in the simmering cream. If you are using gelatin powder place the content of the packets directly in the pot with the simmering liquid. Let the gelatin dissolve in the liquid and stir until well combined.

Filter the pannacotta through a mesh sieve and pour into ramekins. Place the ramekins in the fridge for at least 2 hours.

Strawberry Sauce

Place all the ingredients in a sauce pot and let it simmer until the sugar is dissolved and the liquid is reduced by a third. The strawberries should still retain their shape and the mint should be wilted while the liquid should have a syrupy texture.

Remove the sprigs of mint and let cool. When you are ready to serve the pannacotta, reverse the ramekin in a dessert plate and spoon the strawberries on top.