Panna Cotta with strawberry by Dapur Sinolin
Prep Time30 minutes
Cook Time30 minutes
Chill Time7 hours
Total Time8 hours
For the Panna Cotta:
- 1/2 cup milk
- 1 envelope powdered unflavored gelatin (only use 1.5 tsp of it here)
- 1.5 cups heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For the raspberry gelee:
- remainder of above gelatin envelope (about 3/4 tsp)
- 1/4 cup water
- 1.5 cups fresh or frozen at strawberry
- 1/4 cup sugar
- 2 tsp lemon juice
- In a small saucepan off the heat, combine 1.5 tsp of the gelatin with the milk, and let stand for 5 minutes. This process is called blooming and lets the gelatin absorb liquid and dissolve evenly later on.
- Set the pan over medium heat, and stir frequently for 5 minutes, until the gelatin dissolves, making sure you don’t boil the milk. Turn the heat down to medium-low, if necessary.
- Add the heavy cream, sugar, vanilla, and salt, and stir for another 5 minutes until the sugar dissolves. Remove the mixture from the heat.
- Evenly pour the mixture into 4 glasses or ramekins of your choice (4-ounce ramekins are a good size), and let cool at room temperature for 15 minutes. Then chill in the fridge for 6 hours to set.
- To make the raspberry gelee, in a small saucepan, combine the remaining gelatin with the water, and let stand for 5 minutes.
- Add the raspberries, sugar, and lemon juice, then simmer for 5 minutes until the sugar is dissolved. Use a fine-meshed sieve to strain out the raspberry seeds.
- Let the gelee cool to room temperature before pouring evenly over the chilled panna cotta (if the liquid is hot, you’ll melt the panna cotta very easily).
- Refrigerate for another hour to set the gelee. If desired, serve with fresh berries, and enjoy!