Panna Cotta also known as “cooked cream” in Italian, is a creamy moulded dessert set with gelatin. No eggs or flour are required for this dessert. The gelatin holds the cream together resulting in a silky smooth texture. Besides strawberries, it can be flavoured with vanilla, rum or other flavourings. When serving, this dessert is unmoulded and garnished with fresh fruit or fruit coulis.
Strawberries are a powerhouse with nutrients and antioxidants like Vitamin C that helps prevent cancer. They promote eye health, gives you a youthful look, fights bad cholesterol and reduces inflammation of the joints. Potassium in strawberries helps regulate blood pressure. Strawberries have sufficient amount of fibre and aids in weight management.
Strawberries are a powerhouse with nutrients and antioxidants like Vitamin C that helps prevent cancer. They promote eye health, gives you a youthful look, fights bad cholesterol and reduces inflammation of the joints. Potassium in strawberries helps regulate blood pressure. Strawberries have sufficient amount of fibre and aids in weight management.
Strawberry Panna Cotta
(Serves 6)
Ingredients:
20 medium sized strawberries
1/4 cup boiling water
2 1/2 to 3 tablespoons sugar (depending on the sweetness of the strawberries)
250 ml cream (or as required see method)
7 grams gelatin granules (1 sachet of Knox brand available in Canada)
Method:
Wash the strawberries in a colander. Drain and dry on absorbent paper towels. With a paring knife, hull the strawberries.
Blend strawberries into a puree and strain through a sieve. Add a little cream to dilute for easy straining.
Stir and dissolve gelatin in boiling water.
One sachet of 7 grams gelatin gel 2 cups (500 ml) of liquid.
The strained puree plus cream should amount to 500 ml. Measure the puree and top with cream to amount total liquid to 500 ml. Pour in a saucepan along with sugar and dissolved gelatin. Simmer on low till sugar and gelatin completely dissolved. Do not boil. Stir and pour into moulds. Chill to set for couple of hours.
To unmould, dip mould in a bowl of warm water for 5 seconds. Invert onto a dessert dish. Garnish with fresh fruit or fruit coulis.
Note:
(Serves 6)
Ingredients:
20 medium sized strawberries
1/4 cup boiling water
2 1/2 to 3 tablespoons sugar (depending on the sweetness of the strawberries)
250 ml cream (or as required see method)
7 grams gelatin granules (1 sachet of Knox brand available in Canada)
Method:
Wash the strawberries in a colander. Drain and dry on absorbent paper towels. With a paring knife, hull the strawberries.
Blend strawberries into a puree and strain through a sieve. Add a little cream to dilute for easy straining.
Stir and dissolve gelatin in boiling water.
One sachet of 7 grams gelatin gel 2 cups (500 ml) of liquid.
The strained puree plus cream should amount to 500 ml. Measure the puree and top with cream to amount total liquid to 500 ml. Pour in a saucepan along with sugar and dissolved gelatin. Simmer on low till sugar and gelatin completely dissolved. Do not boil. Stir and pour into moulds. Chill to set for couple of hours.
To unmould, dip mould in a bowl of warm water for 5 seconds. Invert onto a dessert dish. Garnish with fresh fruit or fruit coulis.
Note:
- To mould a slice of strawberry into the dessert, place a slice at the bottom of the mould before pouring the creamy liquid.
- Omit the strawberries, increase the cream to 500 ml and add 1 teaspoon of vanilla extract or heat with a vanilla bean.
- Follow as per note 2 and add 1 teaspoon of rum instead of strawberries or vanilla. Panna Cotta with rum is delicious.