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Living Well Recipes: Strawberry Panna Cotta

A cool and sweet treat on a hot afternoon!
Strawberry Panna Cotta
Adapted From Modernist Cuisine at Home
Yield: 6 servings

30 g. Whole milk, cold (2 Tbsp)
4.3 g Gelatin, powdered, Knox Brand
300 g. Heavy Cream (1 3/8 c.)
200 g. Strawberry Juice (7/8 c.), or other fruit purée
75 g. Sugar (3/8 c.)
0.3 g. Salt (a pinch)

1. Sprinkle gelatin over cold milk. Let stand for 5-10 minutes to soften the gelatin.
2. Blend Heavy Cream, Strawberry Juice, Sugar, and Salt with the Softened Gelatin.
3. Bring to a simmer over medium-low heat until the gelatin dissolves.
4. Strain through a fine sieve.
5. Cool to room temperature, and then divide it evenly into six small bowls.
6. Cover and refrigerate until fully set, at least 5 hours.
7. Invert on to plates for service, or serve in the bowls.
Garnish Ideas - Fresh strawberries and mint, or Black Pepper, Thyme, and Balsamic Syrup.
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