Italian strawberry panna cotta is creamy. It uses simple ingredients and the best homemade strawberry sauce. Summer lingers. Not possible! Strawberry panna cotta is a summer favourite, therefore I must make more. Pannacotta Italiana. "Panna cotta" is "cooked cream." Everything sounds great in Italian! Prepare recipes differently. Usually made by slowly heating milk, cream, sugar, and gelatin. Finish, cool, and enjoy!
Ingredient
– For the panna cotta:– 1 cup whole milk– 1 Tablespoon .25 ounce packet unflavored powdered gelatin– 3 cups whipping cream– ⅓ cup honey– 1 tablespoon sugar– pinch of salt– For the strawberry sauce:– 2 cups strawberries– ½ cup sugar– juice of one small lemon
1
Make panna cotta: Sprinkle gelatin over milk in a heavy sauce pan. Soften gelatin for 5 minutes. Heat the sauce pan on medium-low.
Direction
2
Stir frequently to warm milk. Never boil milk. Take the pan off the heat if it gets too hot. Add cream, honey, sugar, and a touch of salt. Whisk for 5 minutes to dissolve the sugar.
3
Put in cups: Divide the ingredients evenly between cups or ramekins. Cool somewhat. Refrigerate for at least 4 hours or overnight.
4
Strawberry sauce prep: While panna cotta chills, create strawberry sauce. Strawberry sauce: Combine strawberries, sugar, and lemon juice in a small saucepan.
5
Stir occasionally over medium heat. Mash strawberries while simmering. Cook 15 minutes to thicken sauce. Sauce: Purée until smooth, drain, and refrigerate until ready to serve over panna cotta.
Please keep in mind that the nutrition facts below are only rough estimates and could be different based on the exact ingredients used.