This vanilla panna cotta is one of Javi's favorite desserts. He gets very rich since he is very small and today I have "stolen" his recipe to bring it to you.
Its name comes from the Italian "cooked cream" and is that the cream is heated to dissolve the gelatin y7 that is smooth and velvety.
Panna cotta is one of those desserts that always come out if you have the ingredients well measured. The proportion is important so that it is neither too chewy (which happens if we go over gelatin), nor too soft, which would not unmold well, but removing this is a super easy dessert and very resultón
Sometimes it is done using half cream and half milk but that happens in chocolate or nuts because we already have fat on the other hand. In this case, making it only with cream makes it super creamy. Let's go for it!
Ingredients
- 700 ml 35 % fat cream (mg) or lactose-free cream or vegetable cream
- 150 g sugar
- 1 tablespoon pure vanilla extract
- 5 sheets of gluten-free or vegan gelatin (7 g)
For strawberries
- 90 g sugar or agave syrup
- 300 g strawberries
- 45 ml balsamic vinegar
Grease the molds that we are going to use. Reserve.
In a bowl put to hydrate the leaves of gelatine in cold water.
In a saucepan heat the cream co vanilla and sugar until it is very hot put. It is not necessary to boil but it is really very hot. Then remove from heat and add the drained gelatin leaves. With the help it gives a few rods or spatula stir until gelatin is dissolved.
We fill our molds with this mixture. Put them on a tray and let them cool in the fridge for two hours (I leave them overnight).
Prepare the strawberries by mixing them with sugar and vinegar and let them macerate for at least an hour.
Serve the panna cotta with the strawberries on top
Tips and Tricks
- You can do it with your favorite berries
- Holds well up to 4 days in the fridge
- Difficulty: easy
- Preparation time: 10 minutes plus 4 hours of refrigerator
- Servings: 7
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