Creamy vanilla panna cotta, the Italian classic, topped with a glossy sauce of fresh strawberries. Gluten-free.
Ingredients
Instructions
- 1
Sprinkle the gelatin over 50 g of the cold milk and let it bloom for 10 minutes.
- 2
Heat the remaining milk, the cream and 100 g of the sugar in a saucepan over medium heat until the sugar dissolves; do not boil.
- 3
Take off the heat, add the bloomed gelatin and the vanilla, and stir until the gelatin fully dissolves.
- 4
Divide among 4 ramekins or moulds, let cool, then chill for at least 4 hours until set.
- 5
For the sauce, chop the strawberries and cook with the remaining 40 g of sugar in a small pan over medium heat for 6-8 minutes until soft and thickened; let cool.
- 6
Turn the panna cottas out onto plates or leave them in the ramekins, spoon over the strawberry sauce and serve.
Nutrition
Per serving
| Calories | 281 kcal |
|---|---|
| Protein | 4 g |
| Carbs | 23 g |
| Fat | 20 g |
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