As simple as heating a little liquid cream in a saucepan on fire is this panna cotta with strawberry coulis, and literally this Italian dessert means that, cooked cream. So I do not think anyone can resist preparing this delight without oven and ideal, very cool, for the summer as a soft brooch of any meal.
On this occasion and taking advantage before the strawberries disappear I have decided to prepare it with this fruit, because This mixture of ingredients is already a classic that never fails. But of course you can add the seasonal fruit that you like the most following the same indications that I give you in the preparation of the recipe.
Ingredients for four or six cups
- For the cream: 400 ml of liquid cream, 1 vanilla bean, 40 g of sugar, 1 and ½ sheets of gelatin or 34 g of gelatin in sheets.
- For the coulis: 250 g of strawberries, 60 g of sugar
How to make panna cotta with strawberry coulis
We will start by soaking the jelly leaves in a glass of cold water, leave for fifteen minutes to soften well. Then we wash and cut the strawberries into small pieces and put them to cook for ten minutes with the sugar, crushing them each time with a fork. Remove from heat and reserve.
In a saucepan we heat the cream with the sugar and the vanilla bean, when it comes to a boil we remove from the heat and add the gelatin well drained and heated for five seconds in the microwave. We remove so that it integrates and there are no lumps. We strain it for a jar.
In the glasses we distribute the strawberry coulis in the bottom of each one and pour over the panna cotta. Let cool in the fridge for at least four hours.
Processing time | 25 minutes more cooling Difficulty | Easy
The panna cotta with strawberry coulis When carrying this kind of jam in the base you don't need much accompaniment. What I usually do to decorate it is to remove a small amount of the coulis a little earlier and pass it through the blender until it is like a strawberry syrup that I add to the surface so that it is a more colorful red.