"No oven needed to produce this super refreshing dessert. All you need to make this recipe it is your stovetop, cream, gelatin, sugar, fresh berries, vanilla and a few hours for the dessert to set!"
Vanilla Bean Panna Cotta with Fresh Strawberries
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 tablepoons powdered gelatin
- 2 tablepoons cold water
- 3 cups heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon Vanilla Bean Paste
- 1/2 pint Strawberries
- 2 tablespoons Granulated Sugar
Method
Step 1
Sprinkle powdered gelatin over the cold water. Set aside to allow gelatin to set.
Step 2
Place 6 ramekins on a tray or baking pan (one that will fit in your refrigerator).
Step 3
Cut strawberries into ¼" slices. Place 3 slices of strawberries into each ramekin.
Step 4
Place remaining strawberries in a bowl and sprinkle with 2 tablespoons of sugar (this will macerate the strawberries and pull out some of the juices, resulting in a sugary syrup to pour over the panna cotta once unmolded).
Step 5
Place cream, granulated sugar and vanilla bean paste in a large saucepan. Bring to a low boil over medium heat. Stir occasionally to avoid scorching the cream.
Step 6
Remove from heat as soon as the cream begins to boil.
Step 7
Add gelatin to the cream mixture and stir until the gelatin is completely dissolved. Allow to cool for 5 minutes.
Step 8
Pour mixture into a heat-proof measuring cup and distribute evenly between the 6 ramekins pouring over the strawberry slices.
Step 9
Place ramekins in the refrigerator for at least 3 hours to set.
Step 10
Dip the panna cotta ramekins, one at a time, into a heatproof bowl half-filled with hot water. Leave for about 5 seconds.
Step 11
Invert the ramekin onto a serving plate. If panna cotta does not release, dip the ramekin into the hot water for an additional 5 seconds
Step 12
Spoon syrup from macerated strawberries over the panna cotta. Place remaining strawberries on serving plates.