This dessert is very easy to make but it is very impressive and delicious. You can substitute all the cream and milk with other alternative milks (soy, almond, coconut) for a vegan dessert.
For the Panna Cotta:
- 1 package unflavored gelatin
- 2 tablespoon water
- 1 cups heavy cream
- 1 cup milk
- 1/4 cup sugar
- 1 lemon zest
- 1 vanilla extract
For the Strawberry Sauce:
- 2 cups strawberries, rinsed, hulled and sliced
- 1/4 cup sugar, or more to taste
- 1 lemon zest and juice
- extra berries for decoration
More strawberries for decoration
To make the Panna Cotta, pour water into a small bowl. Slowly sprinkle gelatin over the water, allowing it to sit on top of the water for 2 or 3 minutes without stirring it. This allows the gelatin to absorb the water.
In a medium saucepan, place cream, milk, sugar, and the zest. Bring mixture to a simmer, stirring gently, then remove from heat; let rest for 10 minutes to develop flavor. Stir gelatin into cream mixture until completely dissolved. Strain the cream through a fine-meshed sieve or chinois, Pour into chilled dessert cups or wine glasses and chill until set (about 4 hours).
To make the sauce, place the strawberries in a pan with the sugar, lemon juice and zest. Cook on medium low heat until the berries tart to break apart. Process and strain the juice. If you want the sauce to be more dense reduce it in half. Refrigerate until ready to use.
To serve, unmold each Panna Cotta onto a plate and spoon a bit of the berries over the top and alongside with the strawberry sauce.
Another option is to serve them in their mold or glass topping them with the sauce and the strawberries