Panna Cota with Strawberries
This recipe comes from my friend Karen in Maine. It is a very simple and light dessert. For other great recipes, please visit Karen’s site… www.backroadjournal.wordpress.com
Panna Cotta BYJ
Serves 4 to 6
- 1 pkg. of Knox gelatin powder (1/4 oz.)
- 1/4 c. milk plus an additional 1/4 c. milk
- 2 c. heavy cream
- 1/2 c. powdered (icing) sugar
- 1 tsp. pure vanilla extract
- 1 tsp. lemon extract (optional)
Place 1/4 cup of milk in a small bowl and sprinkle the gelatin over it and let soften for about 10 minutes. Place the remaining 1/4 cup of milk and heavy cream into a pot and add the sugar, stirring well. Simmer over low heat until the mixture just starts to get small bubbles around the edge. Add the softened gelatin to the mixture and stir until the gelatin dissolves. (Do not let the mixture boil.) Strain the mixture through a fine sieve into a container with a pouring spout. Stir in the vanilla and lemon extract.
Pour into small cups* and refrigerate for at least four hours. (If making the day before, once the mixture has gotten firm place a piece of plastic on top so that a thick skin doesn’t form.)
*If you plan to unmold the panna cotta, run cold water on the inside of the molds, rinse but do not dry. A thin film of non flavored oil can be wiped on the inside of the molds instead, which will also help when unmolding. To unmold, dip the container into hot water for a few seconds and then run a knife around the edge.
Balsamic Strawberry Sauce
- 1 c. sliced strawberries
- 1/2 c. sugar
- 1 Tbsp. balsamic vinegar (Don’t skip this!)
Place all the ingredients in a small pan and bring to a boil, turn down to a simmer and cook for ten minutes. Mash the strawberries a little if necessary and then pour through a fine sieve, mashing with the back of a spoon to extract all the sauce. Refrigerate until ready to serve. May be prepared a day ahead.