Pannacotta with Strawberry Sauce

    Pannacotta with Strawberry Sauce


    32 people made this

    My own version of the Italian dessert favourite. 'Pannacotta' literally means 'cooked cream'. The cream custard is made then covered in a sweet strawberry sauce.

    Serves: 6 

    • 1 1/2 cups (375ml) milk
    • 8g gelatine
    • 1 1/2 cups (375ml) thickened cream
    • 1/4 cup (60g) white sugar
    • 2 teaspoons vanilla essence
    • 1kg fresh strawberries, quartered
    • 2 teaspoons vanilla essence
    • 1/4 cup (60g) white sugar
    • 1/4 cup (65ml) water

    Preparation:10min  ›  Cook:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

    1. Pour the milk into a bowl; sprinkle the gelatine over the milk. Allow mixture to sit until the gelatine softens; about 5 minutes.
    2. Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatine mixture then cook and stir until gelatine dissolves completely; about 3 minutes. Add the vanilla essence. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
    3. To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla essence, 1/4 cup sugar and water in a saucepan over medium heat. While the mixture cooks crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened; about 10 minutes. Cool.
    4. Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to remove. Spoon strawberry sauce over pannacotta to serve.

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