Panna Cotta with Roasted Strawberries
 
 
Recipe type: dessert
Cuisine: italian
Serves: 8
Ingredients
  • 4 cups (1litre) heavy cream (or half-and-half or sub half coconut milk and half cream for an asian inspired panna cotta)
  • ½ cup (100g) sugar
  • 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
  • 2 packets powdered gelatin (about 4 teaspoons)
  • 6 tablespoons (90ml) cold water
For the roasted strawberries:
  • 450-500 gm strawberries, quartered
  • ½ cup sugar
  • 1 tsp vanilla essence
  • 1½ tbsp white wine
  • few drops of champagne flavored oil (optional)
Instructions
  1. Heat the heavy cream and sugar in a saucepan.
  2. Once the sugar is dissolved, and the cream is substantially warm, remove from heat and stir in the vanilla extract.
  3. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
  4. Lightly grease the custard cups or any mould that you are using for your panna cotta with a neutral-tasting oil.
  5. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes till it swells up.
  6. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
  7. Divide the Panna Cotta mixture into the prepared cups. If you are wary whether your gelatin has set or not, strain the mixture before pouring into the cups.
  8. Chill the panna cotta until firm, which will take at least two hours but David suggests to let them stand at least four hours.
  9. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding. To get the slanting look I have in the first photograph, hold the glasses in a slanting position with the help of loaf pan, or a dish that comfortably holds them at a slant. Pour the cream-gelatin mix mix into glasses until half full. Allow to chill in slanting position until set. Once set you can keep them upright and pour in the roasted strawberries.
  10. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
  11. To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
For the Roasted Strawberries
  1. Place the strawberries in a glass baking dish.
  2. Sprinkle over the vanilla sugar, followed by the white wine and champagne flavored oil. Mix gently.
  3. Bake in a preheated oven for 30-40 minutes. Allow to cool. Resist to finish the whole thing off.
  4. Drain strawberries. Put the liquid into a sauce pan, and reduce to a thick concentrate. It will thicken a bit as it cools. Chill before use.
Note:
  1. You can make them up to two days ahead and keep them well-covered and chilled.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/02/27/panna-cotta-with-roasted-strawberries/