Panna cotta with strawberry sauce

Panna cotta with strawberry sauce

Based on 8 ratings
Frieda

Frieda

Community member

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
leaves
gelatin
½
vanilla bean
200 ml
heavy cream
40 g
sugar (divided)
250 g
strawberries
¼ tbsp
vanilla sugar
tbsp
water
MetricImperial

Utensils

bowl, cutting board, knife, pot, fine sieve, whisk, ramekins, saucepan, immersion blender

How-To Videos

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-cover-neatly

How to cover neatly

Nutrition per serving

Cal436
Protein5 g
Fat32 g
Carb32 g
  • Step 1/5

    Soak the gelatin leaves in cold water for approx. 5 min. Halve the vanilla bean lengthwise and scrape out the seeds with the tip of a sharp knife.
    • leaves gelatin
    • ½ vanilla bean
    • bowl
    • cutting board
    • knife

    Soak the gelatin leaves in cold water for approx. 5 min. Halve the vanilla bean lengthwise and scrape out the seeds with the tip of a sharp knife.

  • Step 2/5

    Add the heavy cream, vanilla seeds, scraped-out vanilla bean, and part of the sugar to a pot, then bring to a boil. Simmer on medium heat for approx. 5 min.
    • 200 ml heavy cream
    • 1 tbsp sugar
    • pot

    Add the heavy cream, vanilla seeds, scraped-out vanilla bean, and part of the sugar to a pot, then bring to a boil. Simmer on medium heat for approx. 5 min.

  • Step 3/5

    • fine sieve
    • whisk

    Pour vanilla cream mixture through a fine sieve into a bowl. Remove gelatin from the water and squeeze out any excess water. Now dissolve gelatin in the hot vanilla cream. Cool the cream mixture over iced water, stirring throughout until it thickens slightly. This prevents the vanilla seeds from dropping to the bottom.

  • Step 4/5

    Rinse ramekins, cups, or glasses with cold water, then fill in the cream mixture. Refrigerate for approx. 3 – 4 hrs. To release the panna cotta from their forms, briefly immerse the ramekins in hot water and turn out onto the dishes. Alternatively, serve in the ramekins.
    • ramekins

    Rinse ramekins, cups, or glasses with cold water, then fill in the cream mixture. Refrigerate for approx. 3 – 4 hrs. To release the panna cotta from their forms, briefly immerse the ramekins in hot water and turn out onto the dishes. Alternatively, serve in the ramekins.

  • Step 5/5

    To make the strawberry sauce, add strawberries, part of the sugar, vanilla sugar, and water to a saucepan, and simmer for approx. 10 min. Then puree and cool down. Serve with the panna cotta.
    • 25 g sugar
    • 250 g strawberries
    • ¼ tbsp vanilla sugar
    • tbsp water
    • saucepan
    • immersion blender

    To make the strawberry sauce, add strawberries, part of the sugar, vanilla sugar, and water to a saucepan, and simmer for approx. 10 min. Then puree and cool down. Serve with the panna cotta.

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