Panna cotta is Italian for “cooked cream” so, as you may have guessed at this point, it is an Italian dessert.
It’s just gelatin, really. But cook gelatin in cream and it becomes nothing like those multi-colored snacks that you can find in groceries. And when you add chopped fruit… Well, the magic is complete.
If making panna cotta for a crowd, it can be prepared in advance. Pour into molds and keep in the fridge, invert onto dessert plates when needed then garnish with fruit.
Strawberry Panna Cotta
- 2 90-gram boxes sweetened unflavored gelatin
- 2 cups heavy cream
- 1 cup evaporated milk
- ½ cup chopped strawberries thawed a bit if bought frozen
- ½ can strawberry pie filling
- Prepare six single-serve molds or ramekins.
- Dump the gelatin into a medium-sized sauce pan. Add the cream and milk. Stir.
- Set the stove to LOW and heat the cream and milk, stirring, until the gelatin is dissolved. Note that there is no need to allow the milk and cream to reach simmering point. As soon as the gelatin granules are dissolved, pull the pan off the heat.
- Stir the chopped strawberries into the gelatin mixture.
- Pour the gelatin into the prepared molds.
- Cool the panna cotta then cover the molds or ramekins with cling film and chill until needed.
- To serve, invert the panna cotta on individual dessert plates. Spoon the strawberry pie filling over them.
- Serve the strawberry panna cotta immediately.