Strawberry Panna Cotta Recipe | Valentine’s Day Desserts Recipes | panna cotta recipe by Neeldiya
#StrawberryPannaCottaRecipe
#ValentinesDayDessertRecipes
#pannacottarecipe
Ingredients:
Strawberry (250g
Agar Agar powder (1 teaspoon
Sugar(2 tablespoon
Milk(1 cup
Fresh cream(1tablespoon
Sugar powder (2tablespoon
Vanilla escenc (1/4 spoon
Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
Preparation:
1. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
2. In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil). When sugar has dissolved remove from heat and add vanilla extract. Let cool for 5 minutes before adding the gelatin.
3. Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses (I’ve used 5 oz – 150 ml capacity glasses) or ramekins and refrigerate until it sets, for about 4 hrs or better overnight.
4. To prepare the sauce wash the strawberries, drain well and remove leaves. Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately.
5. Pour into the bowl of a blender or food processor and blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce. Cover and let it cool to room temperature then refrigerate until ready to serve.
6. Before serving pour the strawberry sauce over the panna cotta and serve.
Sugar is dissolved in warm cream. The cream may be flavored, either by infusing spices and the like in it, or by adding rum, coffee, vanilla, and so on. Gelatin is softened in a cold liquid, then added to the warm cream mixture. This is poured into molds and allowed to set.[1] The molds may have caramel in the bottoms, giving a result similar to a crème caramel.[11]
Although the name means ‘cooked cream’, the ingredients are only warmed enough to dissolve the gelatin and sugar.[2] Italian recipes sometimes call for colla di pesce ‘fish glue’, which may literally be isinglass or more likely simply a name for common gelatin
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