Strawberry Panna Cotta Recipe

cnz.to/recipes/desserts/strawberry-panna-cotta-recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 3 hours, 15 minutes

Serves 4.

Ingredients

For the panna cotta:

240 ml (1 cup) whipping cream
240 ml (1 cup) milk
50 grams (1/4 cup) sugar
2 grams (1 tsp) agar-agar (or 3 sheets gelatin, 6 to 7
grams; see note)
2 teaspoons pure vanilla extract
For the strawberry coulis:
250 grams (9 ounces) fresh strawberries, stemmed
and quartered
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 50 grams (1/4 cup) sugar
Optional, for decoration:
12 small fresh strawberries
four butter cookies (such as Petits Beurres)

Instructions

1. Combine all the pannacotta ingredients (if using

gelatin, see instructions below) in a medium saucepan
and bring to a simmer, stirring from time to time,
without letting the mixture boil. Let cool for 5 minutes.
2. Rinse 4 half-cup ramequins or bowls quickly under
cold water, and do not dry (this will help unmold them
if you choose to). Divide the panna cotta mixture
evenly among them. Refrigerate until set, at least 3
hours or overnight.
3. To make the strawberry coulis, combine the
strawberries a small saucepan with the sugar and two
tablespoons of water. Bring to a simmer and remove
from the heat immediately. Using a blender or food
processor, process until smooth. Cover, let cool to
room temperature, and refrigerate until ready to
serve.
4. Serve the panna cotta in their ramequins topped with
a layer of coulis, or unmold carefully onto plates and
drizzle with the coulis. Decorate each plate with three
whole strawberries and a butter cookie.

Notes

If you are using gelatin instead of agar-agar, do not

combine the gelatin with the rest of the ingredients.
Instead, soak the sheets in a bowl of cold water while you
bring the other ingredients to a simmer, then squeeze with
your hands to drain (they will be soft), and whisk into the
(hot but not boiling) panna cotta mixture to dissolve
completely before pouring into the ramekins.)

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