Strawberry Panna Cotta



200 ml milk

200 ml whipping cream/Fresh cream

5 g (1/2 tbsp) gelatin/ Agar Agar as per coversion.

1/4 cup sugar

1 tsp vanilla extract

Strawberry Sauce

300 g fresh strawberries

2 tbsp water

1/4 cup sugar


Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 tp 10 minutes. 

In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat  (Do not boil). When sugar has dissolved remove from heat and add vanilla extract.

Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses or ramekins and refrigerate until it sets, for about 4 hrs or overnight.

To prepare the sauce wash the strawberries, drain well and remove leaves. Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately. 

Pour into the bowl of a blender or food processor and  blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce. 

Cover and let it cool to room temperature then refrigerate until ready to serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s