Strawberry Panna Cotta Recipes

STRAWBERRY PANNA COTTA

Steps:

• For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften - this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled - the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
• Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

PANNA COTTA WITH FRESH STRAWBERRY SAUCE

Steps:

• Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
• Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
• To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
• Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

PANNA COTTA WITH BALSAMIC STRAWBERRIES

Steps:

• In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
• Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
• To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

PANNA COTTA WITH STRAWBERRY JAM

Steps:

• Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
• Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
• Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.

STRAWBERRY-YOGURT PANNA COTTA

Steps:

• Whisk the gelatin into a fourth cup of the cold milk in a small saucepan. When the gelatin has softened, stir it, then place the pan over low heat just until the gelatin dissolves. Do not allow to boil.
• Gradually stir in the remaining milk along with the cream and one-fourth cup of sugar. Cook, stirring frequently, until the mixture barely begins to scald. Do not allow it to boil. Remove from heat, whisk in the orange flower water and set aside until barely warm, about 20 minutes. Spoon the yogurt into a bowl and gently stir it to smooth it. Gradually stir in the milk mixture.
• Transfer the mixture to six four-ounce ceramic ramekins. Cover and chill until set, at least four hours.
• Sweeten the strawberries with the remaining sugar, or to taste, and stir in the liqueur.
• When the gelatin cream has set, unmold the ramekins, each onto a dessert plate, by first running a knife around the edges and, if necessary, dipping the bottoms in hot water for 20 to 30 seconds. Spoon the strawberries around the panna cotta and serve.

STRAWBERRY PANNA COTTA WITH STRAWBERRIES AND HONEY

Steps:

• Puree 2 cups strawberries in processor until smooth. Pour puree through strainer, pressing with rubber spatula to extract as much puree as possible; reserve strained puree. Discard seeds in strainer.
• Whisk low-fat milk, whipping cream and sugar in heavy medium saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil). Remove from heat. Whisk in pureed strawberries and vanilla extract. Divide mixture among six ‟-cup ramekins or custard cups. Refrigerate until panna cotta is set, at least 3 hours or overnight. Cover and refrigerate remaining 2 cups strawberry halves. Gently toss remaining 2 cups strawberry halves and honey in medium bowl to blend. Let stand at room temperature 30 minutes. Run small sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water 30 seconds. Invert each panna cotta onto plate, shaking gently to unmold. Spoon strawberry-honey mixture over and serve.

BUTTERMILK PANNA COTTA WITH STRAWBERRIES

Steps:

• In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.
• Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.
• Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.
• Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.

STRAWBERRY PANNA COTTA RECIPE BY TASTY

Steps:

• Make the panna cotta layer: Add the water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
• In a small saucepan, combine half and half and sugar. Cook over medium heat until just under a boil, about 5 minutes. Remove the pot from the heat and stir in the bloomed gelatin until fully dissolved.
• Strain the panna cotta mixture through a fine-mesh sieve into a spouted glass measuring cup, Let cool slightly.
• While the panna cotta cools, set 4 tempered glass serving cups at an angle in a baking dish or tray, using rolled kitchen towels to keep in place.
• Divide the panna cotta mixture between the cups. Let come to room temperature, then transfer to the refrigerator and chill for 2-4 hours, or until the cream is firm.
• Meanwhile, make the strawberry layer: Add the strawberries, sugar, and water to a large pan over medium heat. Cook until the liquid starts to bubble and the strawberries begin to break down, 5-7 minutes.
• Transfer to a blender and purée until smooth.
• Return to the pan over medium heat until just under a boil, about 5 minutes.
• Meanwhile, add 2 tablespoons of water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
• Remove the strawberry mixture from heat and stir in the bloomed gelatin until fully dissolved.
• Strain the strawberry mixture through a fine-mesh sieve set over a medium bowl. Let cool.
• Transfer to a spouted glass measuring cup. Set the cups with the panna cotta mixture on a flat surface and evenly fill with the strawberry mixture.
• Return the cups to the refrigerator and chill for 2-4 hours, or until the strawberry layer is firm.
• Garnish with mint sprigs, if desired, then serve.
• Enjoy!

ROASTED STRAWBERRY PANNA COTTA

Steps:

• Preheat oven to 350°F. Place 6 cups strawberries and 6 tarragon sprigs in 13x9x2-inch glass baking dish. Sprinkle with 2 tablespoons sugar and lemon juice; toss to coat. Roast uncovered until strawberries are soft and syrup forms, stirring occasionally, about 20 minutes; cool 30 minutes.
• Strain strawberry mixture into medium bowl, pressing on fruit to release as much pulp as possible; discard seeds in strainer. Transfer 1 1/2 cups strawberry purée to another medium bowl; mix in crème fraîche. Reserve any remaining purée for another use.
• Place 2 1/2 tablespoons cold water in small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
• Scrape seeds from vanilla bean halves into another small saucepan; add bean. Add cream and remaining 1/2 cup sugar. Bring to simmer over medium heat, stirring until sugar dissolves. Remove cream mixture from heat; add gelatin mixture and stir to dissolve. Cool slightly. Stir cream-gelatin mixture into strawberry cream. Strain into large measuring cup; divide among six 3/4-cup ramekins or small goblets. Cover and chill until panna cotta is set, at least 6 hours and up to 1 day. Garnish with whole strawberries and remaining tarragon sprigs.

STRAWBERRY PANNA COTTA

Steps:

• PANNA COTTA: Purée strawberries in food processor or blender. Strain mixture to remove seeds. Reserve.
• Combine sweetened condensed milk and evaporated milk in a medium saucepan. Sprinkle gelatin over and let it sit until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil). Remove from heat.
• Whisk in strawberries and vanilla.
• Divide mixture among 6 ramekins or custard cups. Refrigerate until set at least 3 hours or overnight.
• TOPPING: Combine ingredients for topping. Let stand at room temperature for 30 minutes.
• Run a sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water to loosen, Invert onto plate. Spoon topping over and serve.

STRAWBERRIES AND CREAM PANNA COTTA

Steps:

• Arrange 8 small (4-ounce) silicone molds or 4-ounce ramekins or an 8-inch round silicone mold on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
• If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes. If using powdered gelatin, place 3 tablespoons of cold water in a small bowl, sprinkle the gelatin over the surface and let sit for 5 minutes.
• Put the cream, milk, 1/3 cup sugar, 1/4 teaspoon salt, vanilla bean and seeds in a large saucepan and cook over medium heat until simmering, about 5 minutes; do not boil.
• If using soaked gelatin sheets, squeeze out the excess water. Whisk the bloomed gelatin into the cream mixture until completely dissolved, about 3 minutes. Add the white chocolate, remove the saucepan from the heat and whisk until the chocolate completely melts and the mixture is smooth, about 2 minutes. Pour the mixture into the prepared silicone molds and allow to cool at room temperature, about 1 hour. Once cooled, refrigerate the panna cotta until cold and set, about 4 hours.
• Put 1 pound of the strawberries, the remaining 1/2 cup sugar, the Champagne and a pinch of salt in a blender and puree until smooth. Transfer to a large nonstick skillet and bring the mixture to a boil over medium-high heat, about 5 minutes. Reduce to medium heat and cook, stirring occasionally, until thick and syrupy, about 15 minutes. Add the orange zest, remove from the heat and let sit until cool, about 15 minutes. Remove and discard the zest, transfer the syrup to a medium bowl and chill until ready to serve.
• When ready to serve, dip the chilled silicone molds in warm water to loosen each panna cotta and invert them onto plates. Pour the chilled strawberry syrup over the top of each panna cotta and serve with remaining quartered strawberries.