Vanilla Panna Cotta with Strawberry Syrup
Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded in a ramekin. It is utterly delicious, and very easy to make.
IngredientsFor the panna cotta
- 3 gelatine leaves
- 225ml milk
- 225ml double cream
- 15ml vanilla paste
- 25g sugar
- 175g sugar
- 175ml water
- splash strawberry liqueur
- 350g strawberries
- For the panna cotta: Soak the gelatine leaves in a little cold water until soft.
- Place the milk, cream, vanilla paste, and sugar into a pan and bring to a simme, then take off the heat.
- Squeeze the water out of the gelatine leaves, then add to the pan. 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 sauce: Wash the strawberries, remove the stem from each one, and cut in half.
- Place the sugar, water, strawberries, and strawberry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved, and the the strawberries are soft.
- Take the pan off the heat and leave to cool a little. Using a hand blender, blend the sauce until smooth.
- Pass the sauce through a sieve into a bowl.
- To serve, turn each panna cotta out onto a serving plate.Tip: place the ramekins in a tray of warm water for 30 seconds or so and this will ease removing the panna cotta.
- Spoon over the sauce and dust with icing sugar.
- Variation - Chocolate Panna cotta: Melt 125g of 70% dark chocolate in a heatproof bowl over a pan of simmering water. Take the melted chocolate off the heat and pour the cream and gelatine mixture into the chocolate, mix well and pour into the ramekins.