Strawberry Prosecco Panna Cotta

Based on 1 ratings

Difficulty

Easy 👌
100
min.
Preparation
0
min.
Baking
1560
min.
Resting

Ingredients

Servings:-7+
1 tbsp gelatin powder
500 ml double cream
175 g caster sugar
2 tsp vanilla extract
250 ml milk
600 g strawberries
8 tbsp Prosecco

Utensils

  • 2 saucepans
  • muffin tin
  • blender
  • fine sieve
  • bowl
  • Step 1/16

    Dissolve the gelatin in 1 tbsp. of cold water and set aside.
    • 1 tbsp gelatin powder

    Dissolve the gelatin in 1 tbsp. of cold water and set aside.

  • Step 2/16

    In a saucepan over low to medium heat, simmer the double cream, milk, and caster sugar. 
Keep stirring to dissolve the sugar and then add vanilla essence.
    • 500 ml double cream
    • 75 g caster sugar
    • 250 ml milk
    • saucepan

    In a saucepan over low to medium heat, simmer the double cream, milk, and caster sugar. Keep stirring to dissolve the sugar and then add vanilla essence.

  • Step 3/16

    Add the vanilla essence and continue mixing to dissolve the sugar.
    • 2 tsp vanilla extract

    Add the vanilla essence and continue mixing to dissolve the sugar.

  • Step 4/16

    Add the dissolved gelatin and continue stirring, until the gelatin has dissolved and is combined into the cream mixture.

  • Step 5/16

    Bring to a simmer and then remove from the heat and set aside to cool for a few minutes.

  • Step 6/16

    Use a muffin tray to place the dessert cups. 
When pouring the cream mixture into the cup, hold the cup slightly diagonally—pouring the mixture at an angle.
    • muffin tin

    Use a muffin tray to place the dessert cups. When pouring the cream mixture into the cup, hold the cup slightly diagonally—pouring the mixture at an angle.

  • Step 7/16

    Chill in the fridge for up to 2 hours or until it is set (you can let the cream set overnight).

  • Step 8/16

    To make the berry coulis: add the strawberries and caster sugar to a saucepan and let it simmer over low heat.
    • 600 g strawberries
    • 100 g caster sugar
    • saucepan

    To make the berry coulis: add the strawberries and caster sugar to a saucepan and let it simmer over low heat.

  • Step 9/16

    Gradually add tablespoons of the Prosecco and continue stirring to ensure that the sugar is dissolved.
    • 8 tbsp Prosecco

    Gradually add tablespoons of the Prosecco and continue stirring to ensure that the sugar is dissolved.

  • Step 10/16

    Give it a little taste and add more Prosecco to cater to your taste.

  • Step 11/16

    Bring to a simmer and remove from the heat and let it cool for a few minutes.

  • Step 12/16

    Pour the strawberry coulis into a smoothie maker and blend.
    • blender

    Pour the strawberry coulis into a smoothie maker and blend.

  • Step 13/16

    Using a strainer, pour the Strawberry Prosecco coulis into a bowl or pyrex jug.
    • fine sieve
    • bowl

    Using a strainer, pour the Strawberry Prosecco coulis into a bowl or pyrex jug.

  • Step 14/16

    Take the dessert cups out of the fridge; the cream mixture should be set after 2 to 24 hrs later.

  • Step 15/16

    Straighten the dessert cups and pour the strawberry coulis onto the dessert cups.

    Straighten the dessert cups and pour the strawberry coulis onto the dessert cups.

  • Step 16/16

    Keep the dessert chilled in the fridge until it is served.

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