Panna Cotta is an Italian custard dessert. Panna Cotta literally means “cooked cream.” My kids love Vanilla Bean Panna Cotta which I usually serve with different fruit sauces, but since strawberries are in season, I thought I would try making Strawberry Panna Cotta by switching the vanilla bean for strawberry extract and making a strawberry sauce. They liked it a lot so I made it again to take to my sister’s house for Labor Day. It was a hit.
STRAWBERRY PANNA COTTA
- 1 packet Knox unflavored gelatin
- 1/4 cup cold water
- 3 cups cream
- 1/2 cup sugar
- 1 tsp. strawberry extract
- few drops of pink baker’s gel food coloring (or red grocery store food coloring)
- fresh strawberries and mint leaves, for garnish
- In a small bowl, soften gelatin in cold water; set aside.
- Place cream, sugar and strawberry extract in a saucepan.
- Stir over medium heat until mixture comes to a simmer.
- Simmer gently for 5 minutes.
- Remove from heat and add gelatin to hot cream mixture, stirring until gelatin dissolves.
- Stir in a few drops of food coloring until mixture reaches the shade of pink desired. This is optional. You could skip the food coloring if you want.
- Pour into 6 lightly oiled 1/2 cup ramekins or other small containers and refrigerate overnight or at least 8 hours.
- Once panna cottas are firm, pour a little strawberry sauce on top.
- Decorate with sliced strawberries and mint leaves, if desired.
- 1-1/2 cups strawberries, hulled
- 1/4 cup orange juice
- sugar to taste
- Blend strawberries and orange juice together until smooth.
- Add sugar to taste. How much sugar you add will depend on how sweet your strawberries are. Just add in one tablespoon at a time until it’s as sweet as you want it.