Tag: panna cotta gordon ramsay recipe

Vanilla Bean Panna Cotta with Strawberries

Vanilla beans, strawberries and cream make this luscious dessert worthy of a standing O!

Panna cotta is one of my FAVORITE desserts when prepared properly. It’s such an easy dessert to make and it can easily be adapted with many different flavor profiles. Although it’s usually made very rich with heavy cream, I’ve been able to play around with the ingredients through the years to give this dessert that same lusciousness, yet using much less cream.

If you need a dessert this Holiday season to impress your guests, I promise, this one is it! And since it needs at least four to five hours to set it’s the perfect dessert to make a day or two ahead.

I’ve tried so many panna cotta recipes from blogs through the years that looked so beautiful, only to be disappointed. Perhaps I’m a bit of panna cotta snob, because I know what a good panna cotta should taste like. It shouldn’t have the texture of jello, instead it should be creamy and smooth, almost pudding like in texture. I’ve tested this particular recipe FIVE times to get it perfect, so if you plan on trying this – don’t change a thing!

For diabetics, yes, this will work with Splenda or other sweeteners, and of course cut back on even more calories. So go grab a spoon and savor each spoonful of this vanilla treat.

Vanilla Bean Panna Cotta with Strawberries
Servings: 6 • Size: 1 panna cotta with 1/4 cup strawberries • Old Points: 4 pts • Points+: 4 pts
Calories: 158 • Fat: 7 g • Protein: 5 g • Carb: 20 g • Fiber: 1 g • Sugar: 19 g
Sodium: 48 mg • Cholesterol: 25 mg
Ingredients:

  • 1 1/3 cups fat free milk
  • 1 vanilla bean, split open
  • 2 teaspoons unflavored powdered gelatin (Knox)
  • 1 1/2 cups half and half cream
  • 5 tbsp sugar
  • Pinch salt
  • 1 1/2 cups fresh strawberries, hulled and halved
  • 1 1/2 tsp sugar

Directions

Place the fat free milk in a medium heavy saucepan with the seeds from the vanilla bean. Sprinkle the gelatin over the milk and let it stand for 10 minutes to soften the gelatin grains. In the meantime, prepare an ice bath in a large plastic bowl.

After 10 minutes have passed, heat the saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 3 minutes. Add the half & half cream, 5 tbsp sugar and salt. Whisk well and and leave until the mixture is hot, but do not let it come to a boil, about 4 to 5 minutes.

Remove from the heat, then transfer the liquid into a clean, metal medium-sized bowl. Place the bowl in the ice bath to cool for about 10 minutes, stirring occasionally until the mixture begins to thicken.

Divide the mixture evenly, about 1/2 cup each between 6 small dessert bowls or glass parfait glasses, then cover each with plastic wrap and refrigerate until firm, about 4 to 6 hours or overnight.

1 hour before serving, combine sugar and halved strawberries in a medium bowl, tossing to coat. Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.

When ready to eat, spoon the fresh strawberries over the panna cotta and serve.

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  • Serves: 4

  • Prep time: 5 mins

  • Cooking time: 3 mins

  • Total time: 8 mins

    plus 4hrs chilling time

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The Italian dessert Panna cotta is very easy to make and because it is light and creamy it can be paired with all sorts of fruits. Try sharp berries in the Summer, lightly poached apples or pears in the Autumn and spiced fruit compote in the Winter. A soft and deliciously sweet dessert that you’ll want to make time and time again. 5 mins to preparation time and plenty of time to set in the fridge, make these delicious treats in advance.

Ingredients

  • 3 leaves gelatine
  • 250ml whole milk
  • 250ml double cream
  • 1 vanilla pod
  • 50g caster sugar
  • 300g fresh raspberries
  • Icing sugar
  • Mint leaves, optional

That’s goodtoknow

Instead of turning the Panna cotta out onto plates you could pour the mixture into some pretty cups and leave to set. Serve in the cups with some raspberries piled on top and a biscotti or crisp biscuit placed on the saucer.

Method

  1. Soak the gelatine leaves in cold water until soft. Pour the cream and double cream into a saucepan. Split the vanilla pod in half and scrape out the seeds and add to the pan. Add the sugar.
  2. Heat the mixture slowly, stirring all the time until the sugar has dissolved. Bring just to a simmer.
  3. Remove the cream from the heat. Remove the gelatine from the water and squeeze well. Add to the saucepan and stir well until dissolved.
  4. Pour the mixture into four ramekins, small cups or cleaned plastic yogurt pots. Chill for at least 4 hours.
  5. To turn out dip each dish briefly in boiling water and invert onto plates. Scatter the fresh raspberries over and around and then sprinkle lightly with icing sugar. Decorate with mint leaves if liked.

By Val Barrett

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