Panna Cotta with Strawberry Sauce

February 2, 2018
Created by Harmons
3 hours 15 minutes
Serves 4
  • 1 pt heavy cream
  • 1/4 cup sugar
  • 1/2 Tbsp vanilla bean paste or vanilla extract
  • Pinch of salt
  • 1 1/8 tsp (1/2 packet) unflavored powdered gelatin
  • 1 1/2 Tbsp water
  • Sauce
  • 1/2 cup sugar
  • 1/2 cup water
  • 3/4 cup diced strawberries

In a heavy, medium saucepan over medium heat, combine cream, sugar, vanilla and salt and bring to a simmer.

Meanwhile, in a small bowl, sprinkle gelatin over water and let stand until evenly moistened, about 5 minutes.

Remove cream mixture from heat, add gelatin and stir until completely dissolved.

Pour mixture into 4 (4-oz) ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until panna cotta is set but still jiggles, about 3 hours.

Meanwhile, to make the sauce, in a medium saucepan over high heat, add sugar and water and bring to a boil. Add strawberries and return to a boil. Reduce heat to low and simmer, stirring occasionally, about 10 minutes. Using an immersion blender, puree until smooth. Let cool and serve with panna cotta.