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. Panna 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.
Deborah Mele 2011
- 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
- 1 Package Frozen Strawberries, Thawed
- 3/4 Cup of Sugar (or to desired sweetness)
- In a saucepan, combine 2 cups of milk, sugar, and the the cream.
- Heat until simmering.
- Sprinkle the gelatin over the remaining 1/2 cup of milk.
- Remove the milk mixture from the heat, and stir in the vanilla and the softened gelatin.
- Pour into 6 (1/2cup) custard cups and chill at least two hours.
- Blend the berries and sugar together in a food processor, and strain for seeds.
- Place over medium heat and bring to a boil, then turn down and simmer for 5 minutes.
- 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.