Panna cotta is one of my favorite desserts and when I found out how easy it is to make it, I was thrilled! This is the kind of dessert you can whip up in the morning and serve to your guests in the evening, or you can make it during the weekend for your kids, even when you’re pressed for time. You can ask them to wash the strawberries and remove the stems while you prepare the panna cotta mixture. Not only it is a fun activity for them to help mommies in the kitchen, they will also love this silky, creamy, pudding-like treat!
- 250 ml whipping cream
- 250 ml milk (low fat or full cream, up to you)
- 50 gr sugar
- 1 tablespoon of agar-agar
- 2 teaspoon of vanilla extract
- 1 pack of fresh strawberry (approx. 250 gram)
- 3 tablespoon of sugar (more if you like the sauce to be sweeter)
- Pour all ingredients in a medium saucepan and bring it to a simmer while stirring from time to time. Don’t let it boil
- Let it cool off for 10-15 minutes
- Rinse about 4 ramekins under cold water quickly but do not rinse. This will help you to unmold them later.
- Distribute the mixture evenly to those 4 ramekins
- Put in the refrigerator until they’re firm, for about 3 hours or more
- Wash the strawberries and cut them into quarters
- Combine in a small saucepan with the sugar and two tablespoons of water
- Bring to a simmer and remove from heat
- Pour into a blender or food processor with short pulses or if you have a potato masher, you can mash them with it.
- Cover, let cool to room temperature and refrigerate until they are ready to serve
- Many panna cotta recipes use gelatin instead of agar-agar. I had a hard time finding one which is probably a blessing in disguise because I found out that gelatin is actually not halal. If it’s not an issue and you can find gelatin, do not mix it with the rest of the ingredients. Heat the cream, milk and sugar and remove from heat once it simmers. Sprinkle the gelatin with cold water in a medium-sized bowl and let stand 5 to 10 minutes and then pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
- If you find this recipe too heavy, try making it without the milk. I think that’s what I’m going to do next time I’m making panna cotta, just to see the difference :)
- This panna cotta can be kept in the fridge for up to 3 days