Panna cotta is a thick creamy dessert that you'll crave again and again. This panna cotta recipe is made with strawberries—equal parts sweet and tangy.
- 1.5 cup heavy cream
- 2 to 3 tsp unflavored gelatin (use more for molded panna cotta and less for Panna Cotta poured into cups)
- 2/3 cups granulated sugar
- 1 tbsp vanilla extract (or vanilla paste, if you would like to see vanilla seeds)
- 2.5 cups sour cream
- 1 cup fresh raspberries
- 2 cups fresh or frozen strawberries
- 1/2 - 2/3 cup granulated sugar
- 2 tsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- 40 2 oz dessert cups
- 12 wine glasses
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Sprinkle 2 tsp (use 3 tsp for unmolded panna cotta) of gelatin over 1.5 cups of heavy cream and stir to combine. Allow the gelatin to bloom (hydrate) for 5 minutes. Then, gently heat until almost boiling, but not quite to dissolve the gelatin. Do not bring to a boil.
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Add
2/3 cups sugar and 1 tbsp of vanilla extract or vanilla paste and stir until the sugar is dissolved. -
Add the 2.5 cups sour cream 1 cup at a time whisking it in completely before adding more. Work quickly as the cold sour cream starts to set the gelatin fast.
If the mixture starts to set too quick, just microwave it in 5 second intervals, stirring after each until it is thinned back down.
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For 2 oz mini dessert cups: Divide the mixture between 40 dessert cups using a 1/4 cup measuring cup to pour, followed by pressing 1 raspberry into the middle, then tap the cup against the table to cover the raspberry and flatten out the top. Only fill cups 2/3 full, leaving the rest of the space for the strawberry topping.
Tap the dessert cup to cover the raspberry completely.
To serve in wine glasses: using a 1/3 cup measuring cup alternate pouring the mixture and dropping 2 raspberries between each layer.
To serve the dessert unmolded: pour into ramekins and press a couple raspberries into the middle of panna cotta. Rap the ramekins against the table to flatten out the top.
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For the step by step picture tutorial follow the link HERE.
Combine 2 cups chopped strawberries, 1/2 cup sugar, and 2 tsp lemon juice in a saucepan and set it over medium heat to cook.
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Stir the 1 tbsp cornstarch and 1 tbsp water together. Then slowly, while continuously whisking the strawberry mixture pour the cornstarch slurry in. Cook for about 1 minute after the sauce starts to boil. Use a spoon or a potato masher to mash the berries into a sauce, or an immersion blender to completely puree it. Allow to completely cool.
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Top the panna cotta cups with strawberry sauce and serve. If you wish to serve the dessert unmolded, see the Notes below.
To unmold the panna cotta:
Run the outside of the glass with the already set panna cotta under warm water for a couple of seconds (or submerge the outside of the glass into warm water, being careful so no water gets into the glass). Wipe the glass dry. Turn the glass over a serving dish and tap lightly to unmold. Pour the strawberry sauce around the unmolded panna cotta and serve.<br><br>
If the mixture starts to set too quick, just microwave it in 5 second intervals, stirring after each until it is thinned back down.<br><br>
**You can make the strawberry sauce by cooking it with the cornstarch like the recipe requires, or just simply puree the fresh strawberries with sugar (leaving out the corn starch, water and lemon juice). The choice is yours.