Stefano's Panna Cotta with strawberries
Suggested material offered in store
1 package gelatin
2 cups whipping cream (35%)
1/2 cup sugar
1 vanilla bean
2 cups sugar
1 pound strawberries, washed, hulled and sliced
*This recipe comes from In the kitchen with Stefano Faita.
Sprinkle gelatin over 1/4 cup cold whipping cream. Let stand for 5 minutes to bloom. Set aside.
In a saucepan, add remaining 1 3/4 cream and 1/2 cup sugar. Split vanilla bean in half lengthwise and remove seeds by scraping with paring knife. Add vanilla seeds and pod to the cream and sugar mixture. Heat cream and sugar mixture over medium heat. When the sugar dissolves and the mixture just starts to boil remove from heat.
Stir gelatin mixture into heated cream and let dissolve. Pass mixture through a fine mesh strainer over a large measuring cup. Pour evenly into 4 ramekins or small serving dishes. Refrigerate until set, about 4 hours. Top with cooled Strawberry Jam.
Add sugar and strawberries to saucepan over medium heat. Cook, stirring occasionally, until mixture reaches a jam like consistency, about 10 to 15 minutes. Set aside and let cool.
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