Wednesday, June 9, 2010

Vanilla Panna Cotta with Strawberry Coulis

Panna Cotta or "cooked cream" is a northern Italian dessert with different versions found in Greece & France. My best description is that it is a distant cousin to custard without the eggs. Panna Cotta is simple and quick to prepare, looks impressive, tastes light and smooth. It can be made in many flavors; chocolate, mocha, vanilla, strawberry, and more. It can be chilled in a glass then served or chilled in a bowl then inverted onto a dish for serving. You can serve it with a fruit coulis or fresh fruit or on its own. If you have never tried it I highly recommend it.
This week I decided to make a simple Vanilla Panna Cotta and top it with a fresh strawberry coulis, since it is still strawberry season and I love strawberry anything!
1/2 cup whole Milk
1 1/2 tsp powdered Gelatin
1 1/2 cup Heavy Cream
1/4 cup Sugar
Pinch Salt
1 1/2 tsp Vanilla
Coulis or fruit as desired
Place the milk in a heavy saucepan. Sprinkle the gelatin over the surface and let stand for 5 minutes to soften (a.k.a.- bloom) the gelatin.
Stir over medium heat just until the gelatin desolves, but the milk does NOT boil, about 2 minutes.
Stir in the cream, sugar, and salt. Remove from the heat.
Divide equally into desired vessels, place a small piece of plastic wrap directly to the surface (to prevent skin). Chill until set (several hours). Remove plastic, serve as desired with or without fruit.The possibilites are limited only to your imagination.
Coulis is a sauce make with fruit puree. I took some strawberry jam that I made a couple of weeks ago along with some fresh strawberries and gave them a whirl in the food processor. This lucious sauce was spooned over the chilled and set panna cotta. Topped with some fresh sliced strawberries and done! That easy and boy oh boy does this make a hit!
I hope you give it a try.


Vicki said...

This must be especially good on a hot summer day. I'm going to give it a try with agar instead of gelatin.

Pink Little Cake said...

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