Panna Cotta with Strawberry Glaze
Italian “cooked cream” — a delicate vanilla cream set with gelatin, unmoulded and crowned with a glossy strawberry or caramel syrup. Tip just enough gelatin to set it: the cream should still wobble when you tap the plate.
Per serving
Ingredients
- 2 tspGelatine
- 2 tspVanilla essence
- 1/2 cupHeavy cream
- 50 gSugar (in cream)
- 1 cupMilk
- 2 tbspStrawberry crush or caramel sauce
- 100 gCaster sugar (for syrup)
- 75 gWater (for syrup)
Method
- 1
Bloom the gelatine in 2 tbsp of the milk (taken from the cup) for 5 minutes until soft and swollen.
- 2
In a small pan combine the heavy cream, remaining milk and sugar. Heat gently, stirring, until the sugar dissolves and the mixture is just below a simmer — do not boil.
- 3
Take off the heat. Stir in the bloomed gelatine until fully dissolved, then add the vanilla. Strain through a fine sieve into a jug for a silky texture.
- 4
Pour into 4 lightly oiled small moulds or ramekins. Cool to room temperature, then refrigerate for at least 4 hours (overnight is best) until set.
- 5
For the syrup heat 100 g sugar with 75 g water in a small pan, stir until dissolved, then simmer 2 minutes. Off the heat stir in the strawberry crush or caramel and cool fully.
- 6
To serve dip each mould briefly in warm water, run a knife around the edge and invert onto a plate. Spoon the cold strawberry or caramel syrup over the wobble and serve immediately.