Panna Cotta

pannacotta

This dessert is a light, tasty and refreshing way to end a meal. You can top it with almost anything, but I have chosen to use a simple strawberry coulis here, one of my favorite toppings.┬áPanna Cotta literally translates as “cooked cream”. This is another one of my never fail dessert recipes I often make when entertaining. When I was living in Italy, if this dessert was on the menu, it was always my first choice.

Buon Appetito!
Deborah Mele 2011

Panna Cotta

This dessert is a light, tasty and refreshing way to end a meal.

Ingredients:

  • 2 1/2 Cups of Milk
  • 2/3 Cup of Heavy Cream
  • Teaspoon Vanilla Extract
  • 1 1/2 Envelopes of Unflavored Gelatin
  • 1/3 Cup of Sugar

Topping:

  • 1 Package Frozen Strawberries, Thawed
  • 3/4 Cup of Sugar (or to desired sweetness)

Directions:

  1. In a saucepan, combine 2 cups of milk, sugar, and the the cream.
  2. Heat until simmering.
  3. Sprinkle the gelatin over the remaining 1/2 cup of milk.
  4. Remove the milk mixture from the heat, and stir in the vanilla and the softened gelatin.
  5. Pour into 6 (1/2cup) custard cups and chill at least two hours.
  6. Blend the berries and sugar together in a food processor, and strain for seeds.
  7. Place over medium heat and bring to a boil, then turn down and simmer for 5 minutes.
  8. Cool.
  9. To serve, gently run a knife around the edge of each custard cup and un mold on a plate. Serve with a drizzle of the coulis on top.