Panna cotta with super strawberry sauce

    4 hours 20 min

    A deliciously light yet simple dessert, which will be a family favourite and a smash at dinner parties.

    County Donegal, Ireland
    10 people made this

    Serves: 4 

    • 3 gelatine leaves
    • 200ml milk
    • 400ml double cream
    • 1 vanilla pod
    • 1 1/2 teaspoons vanilla extract
    • 30g caster sugar
    • 400g strawberries
    • 40g sugar
    • fresh mint sprigs, for garnish

    Prep:10min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. For the panna cotta, soak the gelatine leaves in a little cold water for 10 minutes.
    2. Place the milk, cream, vanilla pod and seeds, 1/2 teaspoon of the vanilla essence and the 30g of sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
    3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
    4. Leave to cool for about 10 minutes, stirring often and then divide the mixture among four martini glasses. Place into the fridge for at least 3 hours, or until set.
    5. For the super strawberry sauce, cut about 1/3 of the strawberries in quarters and the remainder in half.
    6. In a saucepan over medium high heat, combine the strawberries, the 40g of sugar and the remaining 1 teaspoon vanilla essence. Cook, stirring occasionally, until sauce thickens, about 5 minutes.
    7. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Allow to cool and store at room temperature.
    8. Before serving, spoon some of the strawberries and sauce over the set panna cotta, and garnish with a sprig of fresh mint.

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