Aphrodisiac, sexy, fresh and easy to make! Panna Cotta originated in the Piemonte region in Italy and its name literally means “cooked cream, usually flavored with vanilla and/or aromatic herbs. It has a similar texture to a “flan” or custard, but it is easier to make.
Strawberries are now in season. They are full of vitamin c, antioxidants plus they are low in calories. I love them for smoothies, sauces, salads, dressings, desserts, on a glass of Prosecco or as a snack. They have thin skin, so if you can, buy them organic or from a trustable local farm. While in season they are tastier and they are usually on sale. Make sure they are firm with a bright intense red color. At home, remove the ones that don’t look good and keep in the refrigerator or freeze them for smoothies. Clean them before eating or cooking with them.
What you need:
10 oz whole milk (organic even better)
10 oz heavy cream
2 cups of fresh strawberries (aprox)
1/2 cup of organic cane sugar
1 envelope of gelatin (plain)
Pinch of vanilla to taste (about 1/2 tsp)
Fresh mint (optional just for garnish)
What you have to do:
In a small cup, add the gelatin with a few drops of water and set aside. Blend the whole milk and strawberries until smooth. Then strain the milk and take it to a medium pot over medium high heat. Add the sugar and the heavy cream, and gently stir until the sugar has dissolved (avoid boiling point). Remove from the heat, add the vanilla, the gelatin and stir gently until the gelatin dissolves. Pour the mixture into cups or glasses and put it in the fridge for 4 hours. Before serving, garnish with whipped cream, and / or strawberries and mint.
To make the cream: mix heavy cream until you get a thick/foamy consistency. Add a pinch (to taste) of orange liquor, powder sugar (confectioners sugar) and whipped for 15 more seconds. Then serve on top of the Panna Cotta and reserve leftovers (covered) in the refrigerator.