Ingredients
Panna Cotta
| 1 pkg | (7 g) | unflavoured gelatin powder |
| 1/2 cup | (125 ml) | whole milk, divided |
| 2 cups | (500 ml) | 35% whipping cream |
| 1/4 cup | (60 ml) | sugar |
| 1 tbsp | (15 ml) | vanilla extract |
Strawberry Compote
| 2 cups | (500 ml) | sliced strawberries |
| 1/3 cup | (75 ml) | sugar |
| 2 tbsp | (30 ml) | lemon juice |
| 1 tbsp | (15 ml) | cornstarch |
| 3 tbsp | (45 ml) | water |
Directions
Panna Cotta
- Sprinkle the gelatin over half the milk; let stand for 5 minutes or until gelatin has softened.
- Meanwhile, heat cream, remaining milk and sugar in a saucepan set over medium heat until the mixture starts to simmer around the edges of the pan.
- Stir in gelatin mixture; whisk until dissolved. Stir in vanilla. Strain through fine-mesh sieve. Cool slightly.
- Divide the mixture among 6 dessert glasses. Cover with plastic wrap and refrigerate for 6 hours or until set. Before serving, top with Strawberry Compote.
Strawberry Compote
- Add strawberries, sugar and lemon juice to a heavy-bottomed saucepan set over medium-high heat. Bring to a boil, stirring often. Simmer for 2 to 3 minutes.
- Whisk water with cornstarch until smooth and stir into strawberry mixture. Cook, stirring occasionally, for 1 to 2 minutes or until thickened. Cool completely.
Tips
- Panna cottas can be made up to 3 days in advance and kept chilled until ready to serve.
- Strawberry Compote can be made up to 1 to 2 days in advanced and kept chilled until ready to serve.