There are three main categories of creamy, custard-based desserts: stirred custards (for example rice pudding or crème anglaise), baked custards (think caramel custard or crème brulee), and gelatin-based custards like this delightfully creamy panna cotta. Simply a mixture of milk and heavy cream, flavored with vanilla extract and sugar, this dreamy dessert holds it shape with the simple addition of gelatin. Allowed to rest in the fridge for at least 3 hours, or up to overnight, these elegant desserts set beautifully and are then topped with a sweet strawberry-red wine sauce. A wonderfully satisfying dessert for those warm spring or summertime nights.
Individual panna cotta molds
(To view the recipe, click on the blue title of the blog post above*)
Creamy Panna Cotta with a Strawberry-Red Wine Sauce
Ingredients:
- Mix ½ liter of whole milk and ½ liter of whipping cream together in a saucepan with 3 Tablespoons of granulated sugar. Heat the milk mixture over medium-low heat, just until the sugar is dissolved. Remove the saucepan from the heat and stir in 1 teaspoon of quality vanilla extract.
- In a large mixing bowl, mix 7 sheets of gelatin in with cold water and allow the gelatin to bloom. Once it is soft, whisk gelatin mixture into room temperature milk mixture. Pour the panna cotta base into individual molds and refrigerate for at least 3 hours, or until set (up to overnight).
- For the strawberry-red wine sauce: Hull and cut 1 pint of strawberries into fourths and add 2 Tablespoons of sugar, ½ teaspoon of ground cinnamon, and ½ cup of red wine. Blend the strawberry mixture together with an immersion blender and serve the sauce cold with panna cotta. (Feel free to add 1 banana in with the strawberries it if you want a strawberry-banana sauce.)
Directions:
Tagged: creamy, culinary school, dessert, externship, Italy, Mami Camilla cooking school, panna cotta, red wine, Sorrento, strawberries, strawberry-red wine sauce
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