Vanilla Panna Cotta With Strawberry Jelly

Vanilla Panna Cotta with Strawberry Jelly | @MariaTiramisuCA #pannacotta #italiandessert #strawberry

Vanilla Panna Cotta with Strawberry Jelly. © MariaTiramisu.com 2015.

Strawberries and sweet vanilla cream come together in this classic Italian dessert. Panna cotta is a lovely way to show you care on Valentine’s Day, or any day of the year.

I used my trusty Breville Juice Fountain Compact juicer to prepare the fresh strawberry juice, but other red fruit juices also work well with this recipe. Next time I’ll use raspberries, cranberries, bing cherries, sweet red grapes, red currants, or blood oranges.

Feel free to play with the flavoring, and presentation of the panna cotta. Almond extract, and coconut extract are delicious substitutes for the vanilla bean. Panna cotta also goes well with chocolate, or sweet peaches.

The Vanilla Panna Cotta With Strawberry Jelly recipe is listed below.

What’s your favorite Valentine’s Day recipe? Share your thoughts with me in the comments section below.


Vanilla Panna Cotta With Strawberry Jelly
 
Prep time
Cook time
Total time
 
Strawberries and sweet vanilla cream come together in this classic Italian dessert. Panna cotta is a lovely way to show you care on Valentine's Day, or any day of the year.
Author:
Recipe type: Dessert
Cuisine: Italian
Yield: 6 servings
Ingredients:
For the strawberry jelly:
  • 1 tablespoon unflavored gelatin powder (about 1 packet of Knox gelatin powder)
  • ½ cup fresh strawberry juice
  • 1 cup strawberries, hulled and diced
  • ½ cup hot water
  • 2 tablespoons granulated white sugar
For the panna cotta:
  • 2 cups whipping cream - 35% fat (see note)
  • 1 cup whole milk - 3.25% fat
  • ⅓ cup granulated white sugar
  • ⅛ teaspoon salt
  • 1 vanilla bean, split lengthwise (see note)
  • 2 tablespoons unflavored gelatin powder (about 2 packets of Knox gelatin powder)
  • 5 tablespoons cold water
For the garnish,
  • 3 large strawberries, halved
Instructions:
For the strawberry jelly:
  1. Sprinkle 1 tablespoon of gelatin over ½ cup of fresh strawberry juice in a medium heat-proof bowl. Let stand for 5 minutes, then stir for 20 seconds.
  2. Add ½ cup hot water, and stir constantly until gelatin is completely dissolved, 1 to 2 minutes.
  3. Add diced strawberries, and stir. Divide mixture among 6 slanted glasses (see note), or level glasses. Refrigerate for 4 hours to set.
For the panna cotta:
  1. Heat the whipping cream, milk, and sugar in a medium saucepan until the sugar is dissolved. Remove from the heat. Scrape the seeds from the vanilla bean into the cream. Add the bean pod, and stir. Cover, and set aside for 30 minutes. The vanilla will infuse into the cream during this time.
  2. Bloom the gelatin: Sprinkle the gelatin over the cold water in a medium bowl, and let stand for 5 minutes. While the gelatin "blooms" and absorbs the water, reheat the cream, but do not boil. The cream should be very warm, but not hot.
  3. Remove the vanilla bean pod from the cream, and pour the cream over the gelatin. Add salt. Set the bowl over an ice bath (see note), and stir until the gelatin is completely dissolved and the cream has cooled slightly. Divide the cream mixture into the upright prepared glasses. Chill until firm, about 5 hours.
Garnish:
  1. Top with fresh strawberries, and serve.
Notes:
1. Substitutions: Substitute 2 cups of whipping cream + 1 cup of whole milk with 3 cups of half and half cream (10% fat) for a lighter dessert. 1 vanilla bean can be substituted with 2 teaspoons of pure vanilla extract.
2. Jelly in a slanted glass: Cover a standard muffin tin with a tea towel. Place the glasses in the cups of the muffin tin to hold the glasses in place, then tilt the top of each glass slightly to the right. Positioning the glasses at an angle will allow the jelly to set at an angle inside the glass.
3. How to create an ice bath: 1. Place 8 ice cubes in a large bowl. 2. Pour cold water into the bowl until it is ½ full.


Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.

To share this recipe on your website, simply rewrite the instructions in your own words, and provide credit with a link to this post. Please mention whether your recipe is "adapted from," or "inspired by" my recipe. The material in this post and website may not be distributed, reproduced, republished, transmitted, or cached, except with the prior written permission of Maria Perugini. Please email Maria at info@mariatiramisu.com. Copyright © 2014-2015 Maria Perugini & MariaTiramisu.com.

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at MariaTiramisu.com, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email: info@mariatiramisu.com] 

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