Description
A beautifully smooth and creamy strawberry rosewater panna cotta with a delicate floral aroma and fresh fruity brightness.
Ingredients
Scale
- ¼ cup (60 ml) whole milk
- 2½ teaspoons unflavored gelatin
- 2 cups (480 ml) heavy cream
- ½ cup (100 g) granulated white sugar
- 1 pinch salt
- ½ whole vanilla bean, seeds extracted (or 1 teaspoon vanilla extract)
- 1 cup (150 g) strawberries, sliced and divided
- 3 tablespoons (38 g) granulated white sugar (for strawberry sauce)
- 1 tablespoon (15 ml) water
- 1 teaspoon (5 ml) freshly squeezed lemon juice
- 1 teaspoon (5 ml) rosewater (optional, for floral notes)
Instructions
- Step 1: Bloom the Gelatin: Place the milk in a small bowl and sprinkle the unflavored gelatin evenly over the milk. Let it soak for 5 minutes to allow the gelatin to bloom and dissolve evenly. This step prevents lumps and ensures a smooth texture.
- Step 2: Heat the Cream Mixture: In a small saucepan, combine heavy cream, ½ cup granulated sugar, vanilla seeds plus the seeded vanilla bean pod, and a pinch of salt. Heat over low heat, bringing the mixture to a gentle simmer—not a rapid boil—for 5 minutes. This allows the sugar to dissolve fully and the flavors to infuse without scalding.
- Step 3: Incorporate Gelatin Mixture: Remove the saucepan from the heat. Whisk in the milk and gelatin mixture thoroughly until smooth and fully incorporated. This prevents any gelatin lumps which could cause graininess in the panna cotta.
- Step 4: Strain the Mixture: Pour the cream mixture through a fine mesh strainer into a clean bowl or directly into your serving glasses. This step removes undissolved gelatin and vanilla pod fragments, ensuring a silky finish.
- Step 5: Chill the Panna Cotta: Cover the glasses with plastic wrap or lids and refrigerate for at least 4 hours or overnight. The panna cotta should feel firm to the touch with a slight jiggle, indicating it has set properly.
- Step 6: Prepare the Strawberry Sauce: In a small saucepan, combine half of the sliced strawberries, 3 tablespoons granulated sugar, freshly squeezed lemon juice, water, and if using, rosewater to add a hint of floral flavor. Bring to a gentle boil over low heat, watching carefully to avoid rapid boiling.
- Step 7: Simmer and Finish Sauce: Let the strawberry mixture simmer gently for 5 minutes. Remove from heat, then stir in the remaining fresh strawberries to retain a vibrant texture and appearance. Allow the sauce to cool completely at room temperature, thickening slightly.
- Step 8: Serve: Spoon the cooled strawberry sauce over the set panna cotta just before serving. Garnish with a fresh strawberry or crushed pistachios if desired.
Notes
- Room Temperature: Store in an airtight container at cool room temperature for up to 1 day to maintain texture and freshness.
- Refrigeration: Store covered in airtight containers or covered glasses in the refrigerator for up to 4 days. Keep chilled before serving.
- Freezing: Place in freezer-safe containers and freeze for up to 1 month. Thaw in the refrigerator overnight before serving, though slight texture changes may occur.
- Blooming gelatin properly is crucial for smooth panna cotta. Let gelatin hydrate fully in cold milk before adding to warm cream.
- Maintain low heat when simmering cream and strawberry sauce to avoid curdling the cream or burning the sauce.
- Straining the cream mixture after adding gelatin ensures any undissolved gelatin or vanilla pod bits are removed for a silky texture.
- If sauce is too thin after simmering, continue simmering uncovered for 2 to 3 more minutes to thicken before use.
- For panna cotta firmness, do not rush chilling; 4 hours minimum or overnight provides the best set with a slight jiggle.
- Panna cotta is best served chilled and is not intended to be reheated. Reheat strawberry sauce gently if desired by warming slowly on the stovetop before spooning onto panna cotta.
- Serve strawberry panna cotta with a fresh strawberry salad or a side of whipped coconut cream. Pair it with almond biscotti or gluten-free cookies for a complementary texture. Layer panna cotta with granola and extra berries to create parfaits or combine with gluten-free cake pieces for trifles. Top with raspberry coulis, a drizzle of honey, or sprinkle crushed pistachios or lavender for an aromatic finish.
- Substitute rosewater with orange blossom water for a slightly different floral note, using 1 teaspoon.
- To make this recipe vegan, use agar-agar instead of gelatin and substitute heavy cream with full-fat coconut milk (note this changes texture and flavor).
- Use high-fat heavy cream for a rich mouthfeel and creamy texture critical to this dessert.
- Fresh, ripe strawberries should be chosen seasonally for best sweetness; frozen can be used but may lack the fresh flavor and texture.
- Check gelatin freshness; expired gelatin will not set properly.
- Vanilla bean provides natural depth; if unavailable, a quality vanilla extract is an acceptable substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 53g
- Sodium: 50mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg