Description
This classic Italian Panna Cotta recipe features a silky smooth vanilla custard made from cream, milk, and gelatin, sweetened naturally with honey or maple syrup. It is beautifully topped with fresh, thinly sliced strawberries macerated in honey, making it a light yet indulgent dessert perfect for any occasion.
Ingredients
Scale
Panna Cotta
- 2 tablespoons water
- 1 tablespoon unflavored powdered gelatin
- 2 cups heavy cream
- 1 cup whole milk
- ¼ cup honey or maple syrup
- 1 ½ teaspoons vanilla extract
- Pinch of kosher salt
Strawberry Topping
- 10 to 12 strawberries, thinly sliced
- 2 tablespoons honey or maple syrup
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the unflavored powdered gelatin over 2 tablespoons of water and let it sit for about 5 minutes to soften and bloom.
- Heat Dairy Mixture: In a medium saucepan over medium heat, combine the heavy cream, whole milk, honey or maple syrup, vanilla extract, and a pinch of kosher salt. Warm gently, stirring occasionally, until the mixture is hot but not boiling.
- Dissolve Gelatin: Remove the cream mixture from heat and add the bloomed gelatin. Stir thoroughly until the gelatin is completely dissolved.
- Strain and Pour: For an ultra-smooth texture, strain the mixture through a fine-mesh sieve into a clean bowl or jug. Then pour the mixture evenly into 6 individual serving glasses or ramekins.
- Chill to Set: Refrigerate the panna cotta for at least 6 to 8 hours, or preferably overnight, until fully set and firm to the touch.
- Prepare Strawberry Topping: While the panna cotta chills, combine the thinly sliced strawberries with 2 tablespoons of honey or maple syrup in a small bowl. Toss gently to coat and let them macerate until serving.
- Serve: Once set, spoon the macerated strawberries over each panna cotta just before serving for a fresh, sweet topping.
Notes
- This panna cotta recipe yields a smooth and creamy dessert, perfect for impressing guests with minimal effort.
- Ensure not to boil the cream and milk mixture as overheating can affect texture.
- Gelatin blooming is critical for a silky set dessert; do not skip this step.
- Use fresh and ripe strawberries for the best flavor in the topping.
- Maple syrup can be substituted for honey to suit dietary preferences or flavor variations.
Nutrition
- Serving Size: 1 serving
- Calories: 372
- Sugar: 23 g
- Sodium: 41 mg
- Fat: 30 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.4 g
- Protein: 5 g
- Cholesterol: 95 mg
