Panna Cotta (Strawberry and Mango)

[recipe servings=”8-10″ difficulty=”Easy” description=”Panna Cotta is an italian dessert otherwise known as cooked cream. It is simple and easy to make, the only catch is it takes some time as the steps take time cool down or solidify in the fridge. Overall a great summer dessert as it’s nice and refreshing especially paired with a nice fruit. It is also extremely easy to make so anyone can do it!”]


  • 200 ml milk
  • 200 ml heavy cream
  • 5 g (1/2 tbsp) gelatin
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • **Strawberry Sauce**
  • 300 g fresh strawberries
  • 2 tbsp water
  • 1/4 cup sugar

[/recipe-ingredients] [recipe-directions]

  1. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
  2. In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil).
  3. When sugar has dissolved remove from heat and add vanilla extract.
  4. Add gelatin in the milk mixture and stir until the gelatin has completely dissolved.
  5. Pour it in the serving glasses or ramekins and refrigerate until it sets, for about 4 hrs or overnight.
  6. To prepare the sauce wash the strawberries, drain well and remove leaves. Cut strawberries in quarters.
  7. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately.
  8. Pour into the bowl of a blender or food processor and blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce. Cover and let it cool to room temperature then refrigerate until ready to serve.
  9. You can do a similar process for other kinds of fruits as well. Once you have your fruit puree at room temperature and ready, pour it on top of your cooled panna cotta. Serve with a nice slice of real fruit when it’s cold or just slightly cooler than room temperature. Enjoy!



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