Strawberry Panna Cotta

Strawberry Panna Cotta


DifficultyBeginnerYields4 Servings

This strawberry panna cotta recipe is my take on a classic Italian panna cotta. 

By roasting the strawberries first, this really intensifies the strawberry flavor and brings out the sweetness in the dessert, meaning there’s very little actual sugar in the rest of the dessert.

You could enjoy the panna cotta by itself, but I’ve finished mine with a crumble topping to add a bit of crunch!

Remember one of my number one rules – using a vanilla pod or vanilla bean paste will give you a much more natural flavour than vanilla extract! Try to avoid this where possible.

Looking for more individual dessert recipes? Try my Passion Fruit Soufflé and my Crème Brûlée.

 


 


 

Ingredients


Roasted Strawberries
 850 g Fresh Strawberries
 Pinch of Caster Sugar / Granulated Sugar
Panna Cotta
 4 Gelatin LeavesAny Strength (I used Gold just FYI)
 155 g Whole Milk
 310 g Double Cream / Heavy Cream
 30 g Caster Sugar / Granulated Sugar
 285 g Roasted Strawberry PureeFrom Roasted Strawberries Above
 1 Fresh Vanilla Podor 1 Tsp Vanilla Bean Paste
Crumble
 50 g Unsalted Butter, Cold + Cubed
 50 g Plain Flour / All Purpose Flour
 50 g Caster Sugar / Granulated Sugar
 50 g Ground Almonds
To Serve
 Syrup From Roasted Strawberries
 Fresh Strawberries
Shop the equipment

Method


Roasted Strawberries
1

Pre-heat the oven to 200C/390F Non-Fan Assisted.

2

Remove the stems from the fresh strawberries, and slice them into quarters.

3

Spread them evenly onto a baking tray lined with baking paper and add a pinch of sugar over the top. Quickly massage the sugar into the strawberries to coat them.

4

Place the tray into the oven and bake them for around 40 minutes, or until they are juicy and have just slightly caramelised/coloured on the edges (keep an eye on them). Remove them from the oven and scoop them into a bowl. Drain off a little bit of the roasted strawberry liquid as we will use this as a strawberry sauce to serve, about 1/4 cup. Allow the strawberries to cool at room temperature for 30 minutes.

5

Once cooled, add them into tall jug and use a hand blender to briefly blend them till smooth, then pass the mixture through a sieve over a bowl and then weigh 285g of it. This is your roasted strawberry puree. Set this to one side.

Panna Cotta
6

Very lightly grease your dariole molds (with a tiny bit of a flavourless oil), and set them to one side on a tray (it should make 4-5 depending on the size of your molds).

7

Into a medium bowl filled with cold water, add the gelatin sheets and allow them to soak for 5 minutes.

8

Meanwhile, into a medium saucepan, add the cream, milk, sugar and the beans scraped from a fresh vanilla pod. Heat this over medium heat until it is steaming, stirring occasionally. Remove the pan from the heat.

9

Squeeze the water out of the gelatin sheets, and immediately add them to the hot cream. Whisk to dissolve the gelatin sheets.

10

Pour the entire mixture over the bowl of strawberry puree and blend again until smooth.

11

Take a large bowl of ice water and place the bowl of panna cotta mixture over the top. Stir it occasionally until it cools to a temperature of around 20C/70F. This will help to cool the mixture, and prevent the vanilla seeds from sinking to the bottom of your molds.

12

Pour the cooled mixture into the dariole molds and then set these in the fridge for 4-6 hours.

Crumble
13

Into a medium bowl, add all of the ingredients, and rub the mixture between your hands until it resembles a crumble like consistency.

14

Spread the mixture onto a tray lined with a silicon mat and place it into the freezer while you pre-heat your oven to 175C/345F.

15

Place the chilled mixture into the oven and bake for 12 minutes, giving it a quick stir after 7 minutes. It should be a light golden colour once baked. Set it to one side to cool completely.

Final Assembly
16

Remove the panna cottas from the fridge and get yourself a small bowl of hot water.

17

Dip the panna cottas in the bowl of hot water, right to the rim of the mold, for about 5 seconds, then remove them. If you tilt the mold you should see it sliding around just ever so slightly which means the edges have melted enough for you to de-mold. If not, place it back in for a few more seconds.

18

Dry the bottom of the mold so you don't drip water everywhere, place a plate on top, and quickly flip the panna cotta over, and remove the mold! It should come out smoothly!

19

Add some crumble around the outside, and then some freshly chopped strawberries on top. Finish with a spoonful of the strawberry sauce drizzled over and serve.

Ingredients

Roasted Strawberries
 850 g Fresh Strawberries
 Pinch of Caster Sugar / Granulated Sugar
Panna Cotta
 4 Gelatin LeavesAny Strength (I used Gold just FYI)
 155 g Whole Milk
 310 g Double Cream / Heavy Cream
 30 g Caster Sugar / Granulated Sugar
 285 g Roasted Strawberry PureeFrom Roasted Strawberries Above
 1 Fresh Vanilla Podor 1 Tsp Vanilla Bean Paste
Crumble
 50 g Unsalted Butter, Cold + Cubed
 50 g Plain Flour / All Purpose Flour
 50 g Caster Sugar / Granulated Sugar
 50 g Ground Almonds
To Serve
 Syrup From Roasted Strawberries
 Fresh Strawberries
Shop the equipment

Directions

Roasted Strawberries
1

Pre-heat the oven to 200C/390F Non-Fan Assisted.

2

Remove the stems from the fresh strawberries, and slice them into quarters.

3

Spread them evenly onto a baking tray lined with baking paper and add a pinch of sugar over the top. Quickly massage the sugar into the strawberries to coat them.

4

Place the tray into the oven and bake them for around 40 minutes, or until they are juicy and have just slightly caramelised/coloured on the edges (keep an eye on them). Remove them from the oven and scoop them into a bowl. Drain off a little bit of the roasted strawberry liquid as we will use this as a strawberry sauce to serve, about 1/4 cup. Allow the strawberries to cool at room temperature for 30 minutes.

5

Once cooled, add them into tall jug and use a hand blender to briefly blend them till smooth, then pass the mixture through a sieve over a bowl and then weigh 285g of it. This is your roasted strawberry puree. Set this to one side.

Panna Cotta
6

Very lightly grease your dariole molds (with a tiny bit of a flavourless oil), and set them to one side on a tray (it should make 4-5 depending on the size of your molds).

7

Into a medium bowl filled with cold water, add the gelatin sheets and allow them to soak for 5 minutes.

8

Meanwhile, into a medium saucepan, add the cream, milk, sugar and the beans scraped from a fresh vanilla pod. Heat this over medium heat until it is steaming, stirring occasionally. Remove the pan from the heat.

9

Squeeze the water out of the gelatin sheets, and immediately add them to the hot cream. Whisk to dissolve the gelatin sheets.

10

Pour the entire mixture over the bowl of strawberry puree and blend again until smooth.

11

Take a large bowl of ice water and place the bowl of panna cotta mixture over the top. Stir it occasionally until it cools to a temperature of around 20C/70F. This will help to cool the mixture, and prevent the vanilla seeds from sinking to the bottom of your molds.

12

Pour the cooled mixture into the dariole molds and then set these in the fridge for 4-6 hours.

Crumble
13

Into a medium bowl, add all of the ingredients, and rub the mixture between your hands until it resembles a crumble like consistency.

14

Spread the mixture onto a tray lined with a silicon mat and place it into the freezer while you pre-heat your oven to 175C/345F.

15

Place the chilled mixture into the oven and bake for 12 minutes, giving it a quick stir after 7 minutes. It should be a light golden colour once baked. Set it to one side to cool completely.

Final Assembly
16

Remove the panna cottas from the fridge and get yourself a small bowl of hot water.

17

Dip the panna cottas in the bowl of hot water, right to the rim of the mold, for about 5 seconds, then remove them. If you tilt the mold you should see it sliding around just ever so slightly which means the edges have melted enough for you to de-mold. If not, place it back in for a few more seconds.

18

Dry the bottom of the mold so you don't drip water everywhere, place a plate on top, and quickly flip the panna cotta over, and remove the mold! It should come out smoothly!

19

Add some crumble around the outside, and then some freshly chopped strawberries on top. Finish with a spoonful of the strawberry sauce drizzled over and serve.

Strawberry Panna Cotta