Vanilla Panna Cotta with Strawberry Sauce
A silky vanilla cream dessert with a bright strawberry sauce. Twenty minutes of work; the fridge does the rest.
Panna cotta means “cooked cream” in Italian. It comes from Piedmont in northern Italy and could hardly be simpler: cream, sugar, vanilla and a little gelatine.
The perfect panna cotta
- Use just enough gelatine for a gentle wobble that still holds its shape.
- Never boil the cream, or the gelatine loses its setting power.
- A real vanilla pod makes a world of difference.
Nutrition
Per serving (≈ 150 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Soak the gelatine
Soak the gelatine in cold water for ten minutes until soft. If using leaves, squeeze out the excess water.
Warm the cream
Heat the cream, milk, sugar and vanilla in a small pan until just below boiling; don’t let it boil. Remove from the heat, add the gelatine and stir until fully dissolved.
Pour and set
Strain the mixture, cool to room temperature and pour into moulds or glasses. Chill for at least four hours until fully set.
Strawberry sauce
Simmer the strawberries with the sugar and lemon juice for five minutes, blend and cool. To unmould, dip each mould in hot water for five seconds and turn out onto a plate. Spoon over the sauce.
Cook’s tips
- 1Replace some of the cream with yoghurt for a lighter version.
- 2Lightly oil the moulds beforehand.
- 3Keeps in the fridge for up to three days.
- 4If using leaf gelatine, ensure the cream mixture is warm but not simmering when you whisk it in, as boiling temperatures can break down the proteins and prevent a firm set.
Serving & storage: Serve chilled directly from the moulds on individual dessert plates with a generous drizzle of the strawberry sauce. These will keep in the refrigerator for up to three days, though they should not be frozen as the texture will degrade upon thawing.
Sauce ideas
Instead of strawberries, try raspberries, mango, caramel or an apricot compote. In autumn, pomegranate seeds look especially beautiful.
The takeaway
Panna cotta is the easiest make-ahead dessert for guests. Serve it in glasses, and you won’t even need to unmould it.
