Have you ever made Panna Cotta before? If not, you will probably think that this is some fancy recipe reserved for Michelin starred restaurants. Which is part true, as you will find Panna Cotta on a lot of restaurant menus, but what you probably won’t know is how simple it is to make at home!
The ingredients couldn’t be much simpler and it really is hard to get this recipe wrong. This recipe is adapted from one which I used to make with my grandmother when I was a child.
- About 1 Cup of cold water
- 4 Gelatine Sheets (I prefer this to powdered gelatine as it doesn’t require measuring)
- 360ml Half Fat Milk
- 350g Fresh Strawberries (Use local grown strawberries as you can)
- 55g Half Fat or Low Fat Créme Fraiche
- 3tbsp of Granulated Stevia Sugar
- You will also need 5 or 6 Ramekins or other small containers.
- Place the cup of cold water in a shallow bowl, don’t worry the measurement of the water doesn’t need to be exact as you will be throwing it away later.
- Place the gelatine leaves into the cold water and allow to soften for about 7 mins.
- While the gelatine is soaking we can start to heat the milk in a saucepan, we don’t want to boil it but bring it up to almost boiling then remove from the heat.
- Using your hands remove the gelatine from the cold water and squeeze as much of the excess water out of the gelatine as you can. Throw away the cold water.
- Add the gelatine leaves to the hot milk and stir well, allow this to sit and cool for a few mins.
- While we are waiting for it to cool a little, squash the strawberries in a bowl either with a potato masher or using your hands (sounds messy but I find this works better!)
- Once you have reduced the strawberries to a pulp we need to push these through a fine sieve to get the juice out. Use the back of a spoon to press the strawberries through the sieve.
- We need to add 2/3 of this strawberry juice to the crème fraiche. We then add the 3tbsp of stevia sugar. You can add a little more later if you don’t think it is sweet enough. Mix this together well.
- Now that the milk mixture will have cooled a little, add about 1/3 of it to the crème fraiche mixture and stir well, once it is combined slowly add the rest stirring well.
- Have a taste… Sweet enough? If not add another tbsp. of stevia.
- Divide the mixture between the ramekins and place in the fridge. You should notice them to start to set after about 2 hours but I think leaving them for 4-6 hours creates a better texture.
- Now the trick to turn them out…. Dip the ramekin into a bowl of hot water, this melts the panna cotta a little to free it from the ramekin. Turn out onto a plate.
- Remember we left over some of the strawberry juice? Well that is for a strawberry drizzle. Add half a tbsp. of stevia or agave sugar to the mixture, or none if you think its sweet enough. Some strawberries are naturally very sweet.
Serve with a strawberry if you have any left for the ultimate treat.
Remember you can keep up with other BakingBar recipes on our Facebook at http://www.facebook.com/baking.bar