Panna Cotta with Strawberry Coulis (Fragole)
This Panna Cotta is a creamy, not-too-sweet pudding/custard topped with a strawberry puree and fresh berries. When presented on an angle, it is a beautiful and delicious end to any meal.
Ingredients
Instructions
Place the milk in a small bowl and sprinkle the gelatin over the top. Stir well, and set aside to soften for 10 minutes.
If using ramekin bowls, brush the insides of 8 (one-half cup) ramekins with a coating of neutral oil and set aside. Half-fill a large bowl with ice and add enough water to make an ice bath and set aside.
In a small saucepan, combine the cream, sugar and vanilla extract or split vanilla bean, and bring to a simmer over medium heat. Remove from heat, and whisk in the softened gelatin/milk mixture. Scrape the vanilla seeds from the bean pod into the mixture, and discard the pod.
Set the saucepan in the ice bath (making sure the top of the saucepan is well above the surface of the water), and whisk until the mixture is lukewarm. Rub your fingers together: There should be no grit from undissolved sugar or gelatin.
If using ramekins: Pour the mixture into oiled ramekins and chill for at least 4 hours or overnight. If you’re going to keep them longer than overnight, cover them with plastic wrap, pressing the wrap gently against the panna cotta to prevent a skin from forming. Be aware that preparing the panna cotta more than 24 hours in advance will result in a firmer set.
If using clear glasses: Pour the mixture into glasses (in this case, served at an angle* in clear glasses), leaving about 1 inch from the brim of the glasses (you will fill up this space with the strawberry coulis puree that you prepare next). *See notes on how to stand glasses on an angle.
If using the ramekins only: About 10 minutes before serving, run a thin-bladed knife around the inside of the ramekin. Dip each ramekin briefly in a bowl of hot tap water, and then carefully flip each over onto serving plates. If the panna cotta doesn’t unmold right away, tap the ramekin lightly on the countertop to loosen it. If it still doesn’t unmold, return it to the hot water bath for another five seconds and repeat. Skip this step if using clear glasses.
For the Strawberry Coulis Puree:Puree the strawberries with either a hand-held blender or a food processor until smooth. Press the pureed strawberries through a mesh strainer to separate the seeds. Pour the strained strawberry juice into a glass measuring cup with a pouring spout.
In 3/4 cup water, sprinkle the gelatin on top and stir well. Set aside for 10 minutes to allow the gelatin to thicken.
Want to see how it turns out?
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Continue Reading at Italianbellavita →Chef's Notes
To stand the glasses on an angle, take a muffin pan, and put a paper towel in each muffin slot to steady the glasses. Place a glass on top of each paper towel and place each glass on a diagonal angle. Without the paper towels, the glasses slide straight upwards.
Comments & Photos
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Reviews from the Original Source
Thanks Claudia!
Hi Zee,
What an EXCELLENT question. I LOVE almond milk and drink it almost every day.
But I don't know how it work in this or any recipe. But I can't see why it wouldn't work!
It's worth a try!
Let me know, please!
It's a fabulous recipe and very pretty too!
Ciao,
Roz
Hi! Will using almond milk yield the same results?
That's so fantastic to hear! Thank you for sharing Gabriel! Yes, Please send your photos!!!
The Panna Cotta turned out GREAT,Roz!
I stayed true to the recipe but I mixed strained passionfruit pulp and juice into the milk and cream, and added a little bit of passionfruit balsamic vinegar in as well to round out the flavor. Then I made a coulis with more passionfruit pulp, keeping the seeds for texture.
The panna cotta and gelatin did separate at the bottom of the glasses a bit, but I think that because I didn't cool the pan suffieciently in an ice bath before pouring the mixture into glasses.
I can show you pics, just show me how to post them!
THANK YOU!!!!!
thanks so much for your kind compliment Jan!
Ciao,
Roz
Thanks Claudia!
Awe, you are just the sweetest friend, MJ! Thanks so much. I guess I was having a good day, still very much an amateur at photography. You're right about Panna Cotta . . . so good!
Ciao,
Roz
It is indeed Jovina. Not too sweet and not heavy at all!
Ciao,
Roz
Panna Cotta is a delicious dessert. I love that you added strawberries.
Do you think you could have made a little more beautiful dessert? WOW Roz ... you outdid yourself on the presentation of this one. It's gorgeous and how can one go wrong with "panna cotta" in the name? :) A beautiful and I'm sure absolutely delicious dessert! Thanks for the inspiration as always.
Hi Cindy!
To stand the glasses on an angle, take a muffin pan, and put a paper towel in each muffin slot to steady the glasses. Place a glass on top of each paper towel and place each glass on a diagonal angle. Without the paper towels, the glasses slide straight upwards.
I hope you let me know how these turn out for you!
Thanks for writing,
Ciao,
Roz
How do you stand the glasses up on the angle????
I love your thoughts. Merryn! I agree!
I love panna cotta and your version is not too sweet - just right. Your presentation is divine and I will make your panna cotta next time, thanks so much. P.S. tiramisu is over-rated my siste rin law cooks it weekly like she's doing everyone a favour.
Awe, you're so kind, Karen. It would be so nice to enjoy one of these together!
Your presentation of the panna cotta is absolutely lovely. Panna cotta is my favorite dessert to serve when entertaining as it can be prepared in the morning of the party.
What an irresistible dessert! I love the way you presented it, it is so pretty! Love it!
This is seriously the prettiest dessert I have seen for a panna cotta so you did an outstanding job in presentation and its a favorite of ours here!
Oh you're so very welcome, Judee. My pleasure to share with you!
Ciao,
Roz
Did you make this recipe?
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