Panna Cotta with Strawberry

 Panna Cotta with Strawberry

Prep Time: 20 minutes Cooking Time: 10 minutes Total Time: 30 minutes (plus chilling)

Ingredients

• Milk: 375 ml
• 35% cream: 1000 ml (1 liter)
• Sugar: 200 g
• Gelatin sheets: 14 g
• Vanilla essence: 1 tsp
• Strawberries: enough to generously top all portions

Method

• Hydrate the gelatin: Place the gelatin sheets in a bowl of icecold water and let them soften completely.
• Heat the dairy base: in a large saucepan, combine the milk, cream, sugar, and vanilla. Warm gently over low heat, stirring until the sugar dissolves. Do not allow the mixture to boil.
• Add the gelatin: Remove from the heat. Squeeze excess water from the softened gelatin and add it to the hot cream mixture. Stir until fully dissolved.
• Strain for smoothness: Pass the mixture through a fine sieve into a clean jug or large bowl.
• Cool the mixture: Set the jug/bowl into an ice bath and stir occasionally until slightly cooled and lightly thickened.
• Pour and chill: Divide the panna cotta into your serving glasses. Refrigerate until fully set with this volume, allow at least 4–5 hours.
• Serve: Top with Strawberries and serve well chilled.

Beginner Tips 

1. Heat gently: Use low heat and stir often. A burnt bottom will ruin the whole batch.

2. Hydrate gelatin in icecold water only: Warm water weakens gelatin and causes inconsistent setting.

3. Strain every time: With bigger batches, tiny undissolved particles are more common. Straining guarantees a silky texture.

4. Cool before pouring: If the mixture is too warm, the panna cotta may separate or form a skin in the fridge.

5. Test the set with one glass first: After 2 hours, check one portion. If it’s too soft, you can adjust future batches by adding 10–15% more gelatin.

6. Sweeten the Strawberries:Toss them with a spoonful of sugar to balance the dessert.