Recipe by: Alessandra Gennaro

Source and Photo: Alessandra Gennaro

Serves: 6-8

Ingredients (Panna Cotta)

  • 2 gelatine leaves
  • 250 ml (1 cup) cream (not thickened)
  • 250 ml (1 cup) fresh whole milk
  • 1 vanilla pod split lengthways, seeds scraped out (or 1 tsp pure vanilla extract)
  • 25 g sugar

Ingredients (Strawberry Coulis)

  • 150 g strawberries (or raspberries)
  • few drops of lemon

Ingredients (Garnish)

  • 4 sprigs fresh mint
  • icing sugar to dust

Instructions

  • For the panna cotta, soak the gelatine leaves in a little cold water until soft.
  • Place the cream, the milk, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
  • Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
  • Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
  • For the coulis, roughly chop the strawberries and blend them until smooth.
  • Pass the sauce through a sieve into a bowl and add the drops of lemon
  • To serve, turn each panna cotta out onto a serving plate. Spoon over the coulis and garnish with a sprig of mint. Dust with icing sugar.

Download PDF here.Italian Panna Cotta with Strawberry Coulis

 

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