Vanilla Panna Cotta with Strawberry Sauce

Yields1 Serving
Total Time4 hrs

Ingredients

Gelatine free, served with berries
This Vanilla Panna Cotta is one of the most decadent and delicious dessert you will taste. Topped with strawberry sauce, garnished with berries and crushed pistachio nuts. This will amaze you! Panna Cotta means “cooked cream” in Italian.
Most panna cottas are made using gelatine which sometimes can be problematic. If the gelatine has been stored for months or years and becomes old, chances are it won’t set properly. If there’s too much gelatine, your decadent dessert can turn into hockey puck. Great if you own a hockey stick and love sports! Gelatine can also have a peculiar smell at times. This version, using egg whites, is more traditional and gives you amazing results. Plus everyone has access to eggs, gelatine is a harder to come by. I have nothing against panna cotta made using gelatine if made right, it is just a little trickier to get perfect.
Buy a good quality cream with high fat content. It is after all about the cream. Resting it in the fridge overnight will make them a little firmer and easier to unmould. But if you’re in a hurry, 4 hours is a minimum. Once unmoulded, you should see a nice jiggle to them, if you do, then you know you have perfection! Top them with the strawberry sauce, garnish with berries, pistachio nuts and you’ll find yourself in paradise.

For the sauce
 1 Lemon juiced
 ¼ cup sugar
 10 oz 300g strawberries
For the Panna Cotta
 5 large eggs (whites) 5.2oz - 150 grams
 2 cups 500ml heavy or thickened cream
 ½ cup 100g suga
 1 vanilla bean or 2 teaspoons vanilla extract
For optional garnish
 ¼ cup crushed pistachios
 A few assorted berries of your choice
1 Step 1

This Vanilla Panna Cotta is one of the most decadent and delicious dessert you will taste. Topped with strawberry sauce, garnished with berries and crushed pistachio nuts. This will amaze you! Panna Cotta means “cooked cream” in Italian.
Most panna cottas are made using gelatine which sometimes can be problematic. If the gelatine has been stored for months or years and becomes old, chances are it won’t set properly. If there’s too much gelatine, your decadent dessert can turn into hockey puck. Great if you own a hockey stick and love sports! Gelatine can also have a peculiar smell at times. This version, using egg whites, is more traditional and gives you amazing results. Plus everyone has access to eggs, gelatine is a harder to come by. I have nothing against panna cotta made using gelatine if made right, it is just a little trickier to get perfect.
Buy a good quality cream with high fat content. It is after all about the cream. Resting it in the fridge overnight will make them a little firmer and easier to unmould. But if you’re in a hurry, 4 hours is a minimum. Once unmoulded, you should see a nice jiggle to them, if you do, then you know you have perfection! Top them with the strawberry sauce, garnish with berries, pistachio nuts and you’ll find yourself in paradise. Just make sure you come back for more! Enjoy my vanilla panna cotta today!
For the sauce, to a saucepan, add the strawberries, sugar and lemon. Heat gently for approx. 3 minutes, no more or they will be too mushy. Mix and leave to cool. Once cooled, refrigerate.

2 Step 2

In a large saucepan add cream, along with scraped vanilla bean (see video) or vanilla extract. bring to a gentle simmer over medium heat as you occasionally mix using a spatula or wooden spoon.

3 Step 3

While the cream is heating up, separate the eggs, keep the yolks for another recipe and place whites in a mixing bowl. Add the sugar and mix well using a whisk until combined. 30 seconds no more. You don’t want frothy bubbles.

4 Step 4

Once cream has simmered, remove saucepan from heat and pour as you stir vigorously, a little into the egg mixture. Then add the remaining cream in one go, mix well. Strain into a pouring or measuring jug using the finest strainer you can find..

5 Step 5

Divide cream mixture among 4 ramekins or dariole moulds (approx. 1 cup each). Pour equal quantities in each mould filling up three quarters of the way. Place ramekins in a deep baking dish. Add boiling hot water into the baking dish, three quarters of the way up. This makes a water bath or Bain Marie for even gentle cooking. (avoid any water in dariole moulds!) Place in pre heated oven and bake for 50 minutes at 300°F – 150°C it may take a little longer in non convection oven. To avoid any browning if that bothers you, you can simply place a flat baking tray over the top.

6 Step 6

Once cooked, remove from oven and take moulds out of water for cooling. They should be firm to touch with a slight jiggle but not too much. If they appear to soft or liquid, cook a little longer. Leave to cool at room temperature then refrigerate at least 4 hours, for best results overnight in the fridge.

7 Step 7

To remove, loosen by pushing down around the edges, turn upside down onto serving plate and ease it down using your fingers. Dropping them in very hot water ¾ of the way for 30 seconds can also help to release.

8 Step 8

Top with strawberry sauce, garnish with berries of your choice and cracked pistachio nuts.

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Nutrition Facts

Amount Per Serving
Calories 804
% Daily Value *
Total Fat 68g105%
Saturated Fat 42g210%
Total Carbohydrate 33g11%
Sugars 33g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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