How To Make Vanilla Bean Panna Cotta with Strawberries
Delight your taste buds with this smooth vanilla bean panna cotta, a classic Italian dessert made with sweetened cream, then topped with tart strawberries.
Serves:
Ingredients
- 1⅓cupsfat free milk
- 1vanilla bean,split open
- 2tspunflavored powdered gelatin,like Knox
- 1½cupshalf and half cream
- 5tbspsugar
- pinchsalt
- 1½cupsfresh strawberries,hulled, halved
- 1½tspsugar
Instructions
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Place the fat-free milk in a medium heavy saucepan with the seeds from the vanilla bean.
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Sprinkle the gelatin over the milk, then let it stand for about 10 minutes to soften the gelatin grains.
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Prepare an ice bath in a large plastic bowl.
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After 10 minutes have passed, heat the saucepan and stir over medium heat for about 3 minutes just until the gelatin dissolves but the milk does not boil.
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Add the half and half cream, 5 tablespoons of sugar, and salt. Whisk well and leave for about 4 to 5 minutes until the mixture is hot; do not let it come to a boil.
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Remove from the heat, then transfer the liquid into a clean, metal medium-sized bowl.
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Place the bowl in the ice bath to cool for about 10 minutes, stirring occasionally, until the mixture begins to thicken.
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Divide the mixture evenly, about ½ cup each, between 6 small dessert bowls or glass parfait glasses.
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Cover each with plastic wrap, then refrigerate for about 4 to 6 hours or overnight until firm.
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1 hour before serving, combine the sugar and halved strawberries in a medium bowl, then toss to coat.
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Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.
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Spoon the fresh strawberries over the panna cotta, serve, and enjoy!
Recipe Notes
Substitute sugar with stevia to make it diabetic-friendly.
Nutrition
- Calories: 285.99kcal
- Fat: 22.23g
- Saturated Fat: 13.77g
- Monounsaturated Fat: 6.40g
- Polyunsaturated Fat: 0.88g
- Carbohydrates: 18.81g
- Fiber: 0.76g
- Sugar: 17.73g
- Protein: 4.00g
- Cholesterol: 82.61mg
- Sodium: 384.76mg
- Calcium: 157.56mg
- Potassium: 195.53mg
- Iron: 0.21mg
- Vitamin A: 320.12µg
- Vitamin C: 23.25mg
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