Strawberry Panna Cotta

Strawberry Panna Cottan is a Mediterranean recipe that serves 1. Watching your figure? This gluten free recipe has 1130 calories, 17g of protein, and 81g of fat per serving. For $4.77 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. If you have gelatin, vanillan extract, strawberries, and a few other ingredients on hand, you can make it. 265 people were impressed by this recipe. It works well as a pretty expensive main course. It is brought to you by Home Cooking Adventure. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes about 15 hours. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Strawberry Panna Cotta, Chocolate-Strawberry Panna Cotta, and Strawberry & tarragon panna cotta are very similar to this recipe.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 tp 10 minutes. In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat  (Do not boil). When sugar has dissolved remove from heat and add vanilla extract.Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses or ramekins and refrigerate until it sets, for about 4 hrs or overnight.To prepare the sauce wash the strawberries, drain well and remove leaves. Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately. Pour into the bowl of a blender or food processor and  blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce. Cover and let it cool to room temperature then refrigerate until ready to serve.

 

Step by step:

1. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 tp 10 minutes. In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat  (Do not boil). When sugar has dissolved remove from heat and add vanilla extract.

2. Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. 

3. Pour it in the serving glasses or ramekins and refrigerate until it sets, for about 4 hrs or overnight.To prepare the sauce wash the strawberries, drain well and remove leaves.

4. Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately. 

5. Pour into the bowl of a blender or food processor and  blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce. Cover and let it cool to room temperature then refrigerate until ready to serve.

Nutrition Information:

covered percent of daily need

 

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