Strawberry Panna Cotta

Strawberry Panna Cotta could be a delicious, creamy, and delicate afters. nice for an easy summer afters or a flowery night meal. It’s really easy to form with simply one or two of ingredients.

Panna Cotta is one in all those refined desserts that’s conjointly straightforward enough to form for a weekend treat. It’s one in all my favorite no-bake desserts to form.

I recently had the chance to travel the Caribbean on a cruise through the ship canal with blue blood Cruises. We tend to sailed aboard the Coral blue blood and had the simplest time.

The food on the ship was extraordinary. There was associate abundance of desserts to decide on from. So. Many. Desserts. A afters blogger’s dream.

I tried some totally different desserts on a daily basis and fell enamored with the strawberry panna cotta.

Most of you recognize I like fruity desserts over chocolate. Chocolate is sweet and that I find it irresistible however if I actually have a selection I’m going for one thing fruity and creamy.

INGREDIENTS

• 1 pound fresh strawberries
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons unflavored gelatin powder, (1 envelope)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Puree the strawberries until very smooth. Push the puree through a fine mesh sieve to remove the seeds and set aside. Place 6 4-ounce ramekins on a baking sheet and set aside.
2. Add the milk to a medium saucepan. Sprinkle the gelatin evenly over the surface and let stand for 10 minutes.
3. Add the salt, sugar, and pureed strawberries to the gelatin mixture. Heat over high heat, stirring constantly, until the mixture reaches 135°F. This should take about 2 minutes.
4. While stirring constantly, add in the vanilla and heavy cream. Transfer the mixture to a medium bowl set over ice. Stir frequently until the mixture cools to 50°F, about 10 minutes. 
5. Strain the mixture into a large measuring cup or pitcher and distribute evenly among the ramekins. Cover the baking sheet with plastic wrap, making sure not to disturb the surface of the cream. Refrigerate for at least 4 hours.
6. Unmold from ramekins and serve immediately.

MAKE AHEAD TIP

1. Panna cotta will keep for up to 3 days covered with plastic wrap and stored in the refrigerator.

Source https://www.bakedbyanintrovert.com/strawberry-panna-cotta/