Vanilla Panna Cotta With a Strawberry Sauce

We all try recipes that we see as super easy. And for some reason so many people I talk to think that a Panna Cotta is really difficult to master. But you won't believe how easy it is to achieve the signature jiggle on the Panna Cotta and it only takes a handful of ingredients to make. Paired with this delicious strawberry sauce, you will want to serve this at every dinner party.

Panna Cotta literally means 'cooked cream'. It consists of cream, milk, sugar, gelatine and flavourings. Simple ingredients. It's such a smooth and elegant dessert, you will feel like royalty when you eat this. Mix up the flavours by adding coffee, cocoa powder, lemon essence or even pureed fruit.

Frequently asked questions.....

Why didn't my Panna Cotta set?

The Panna Cotta most likely didn't set because you stirred the mixture too much. Over stirring the mixture may end up breaking the gelatine bonds. You will need to start over.

My Panna Cotta mixture has split! Why?

Panna Cotta usually splits because the cream was boiled. The gelatine's bonds have broken because the temperature was too high. Try letting it set for longer. If it still doesn't set then start over.

How long can I leave leftover Panna Cotta in the fridge?

Panna Cotta can be left in the fridge for up to 10 days. The gelatine preserves the dessert for long shelf life.

My Panna Cotta won't come out of their ramekins! HELP!

Run a thin spatula around the edges. Place the ramekin in 1 inch warm water for 2-3 minutes. Then try to invert the Panna Cotta onto a plate. The warm water will help loosen the Panna Cotta from the sides of the ramekin.

Preparation and Cook Time 20 minutes

Chill Time 6 hours to overnight

Yields 4x150ml ramekins OR 8 mini dessert glasses

Ingredients

200 ml Whole milk

200 ml heavy whipping cream

1/2 Tablespoon/ 5 grams powdered gelatine

1/4 cup sugar

1/2 teaspoon vanilla

Strawberry Sauce

450 grams Strawberries- hulled and halved

2 Tablespoons water

1/4 cup sugar

1 teaspoon corn starch

Instructions

1. Dissolve the gelatine in 2 tablespoons cold water. Leave for 5-10 minutes to bloom.

2. In a medium saucepan, combine the milk, cream and sugar. Place it over a medium heat and bring to simmer. But do not boil! Once the sugar dissolves, remove from the heat and set aside.

3. Stir in the vanilla and wait 5 minutes for the mixture to cool slightly before adding the gelatine. Mix until completely dissolved.

4. Pour into the ramekins, or into dessert glasses for mini desserts.

5. Refrigerate for a minimum of 4 hours until set. Or overnight if you can.

6. To make the strawberry sauce: combine the strawberries, sugar, corn starch and water in a saucepan. Bring to a simmer and remove from the heat immediately.

7. Blend until smooth. Strain the strawberry sauce to remove all the seeds.

8. Cool the sauce to room temperature. Refrigerate until ready to serve.

9. To serve: you can either leave them in the ramekins or invert them onto a plate. Top with the sauce and garnish with fresh strawberries and mint leaves.