Strawberry Panacota

How to make strawberry panacota.This is a typical dessert of the Italian region of Piedmont (Valle d’Aosta). Although thanks to its popularity it has spread throughout the country and I am not surprised that this is the case, since it is a delight. The literal translation of panna cotta is cooked cream, so as you can imagine this dessert is made from cream or milk cream. And although I have added milk for that of reducing some calories, the original recipe of the panacota does not carry it. So if you are one of the lucky daring people who do not count calories, I encourage you to substitute milk for the same amount of cream. The result is a more creamy and consistent panacotta.

This recipe is intended to be served in a glass, so consistency is not highly recommended when removing from the mold. If you want to serve it out of the mold I recommend that you add at least 2 more sheets of gelatin. Another important fact that you should take into account before starting to make this dessert is the amount of sugar. It is not too sweet, so if you have a sweet tooth and you love sweet desserts, I recommend that you try both preparations and if you think it necessary add some more sugar. That said, we are going with the preparation of the strawberry panna cotta.

Ingredients for 6 panacostas

  • 400ml whipping cream or whipping cream
  • 200ml milk
  • 125g white sugar + 50g for the jam + 1 tablespoon
  • 6 sheets or 12g of gelatin
  • 1 teaspoon of vanilla extract
  • 400g strawberries
  • 25 ml of mineral water

Strawberry Panacota elaboration

  1. To start making the strawberry panacota the first thing we have to do is hydrate the gelatin leaves. For this reason we immerse them in abundant water for at least 5 minutes.
  2. Next we will put the cream, the milk, 125g of sugar and the vanilla extract in a saucepan and stir until all the ingredients are integrated.
  3. Then we put the mixture on medium heat until the mixture begins to be hot. At that time we add the well-drained gelatin leaves and stir until they are completely dissolved and integrated into the mixture.
  4. We continue distributing the strawberry panacota mixture in the glasses where we are going to serve it, ensuring that everyone has more or less the same amount.
  5. We take the glasses to the refrigerator and reserve them for at least 2 hours or until the panna cotta is curdled.
  6. Meanwhile we are going to make a light jam with the strawberries. To prepare it we wash the strawberries with plenty of cold water. Then we cut them and remove the peduncles. Of the total of the cut strawberries we are going to reserve 3 tablespoons.
  7. Now we add 50 g of sugar and 25 ml of mineral water. Cook over medium heat for 5 minutes.
  8. After this time, with the help of a fork, lightly crush the strawberries. We do not want them to be totally crushed, the interesting thing is that there are pieces. Once they are ready we reserve them.
  9. To the strawberries that we have reserved we will add a teaspoon of sugar. Just enough for them to release some of their juice. And again we reserve this mixture.
  10. We finish the strawberry pancake assembling the glasses. On the first preparation that must already be completely cold and curdled, we are going to put three tablespoons of the strawberry jam.
  11. Then we finished adding a few of the cut strawberries that we put with sugar.
  12. Again we take the glasses with the strawberry panacota to the refrigerator until serving time.

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