Simple Panna Cotta with Poached Strawberries
Back to Recipes & MoreIngredients
- 1 package (7 g) unflavoured gelatin
- ¼ cup (60 ml) full-fat yogurt
- 2 ¼ cups (540 ml) heavy whipping cream
- ½ cup (60 g) Redpath® Icing Sugar
- ½ tsp (2 ½ ml) pure vanilla extract, or the beans scraped from one vanilla pod
- 5 cups (200 g) strawberries, washed and quartered
- 4 cups (1 L) water
- ⅓ cup (70 g) Redpath® Dark Brown Sugar
- 1 piece ginger (4 inches in size), sliced
- 1 cinnamon stick
Instructions
1. Prepare six small (½ cup sized) custard cups, ramekins, bowls, wine glasses, or other small dessert cups.
2. In a small bowl, sprinkle the gelatin over the cold yogurt and let the mixture sit for 5-10 minutes. You will know it has been enough time once you can see it soften, swell, and become spongy.
3. Meanwhile, combine the cream and Redpath ® Icing Sugar in a medium saucepan and bring it just to a boil. Keep stirring to dissolve the icing sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin and yogurt mixture. Continue stirring until the gelatin has completely dissolved. If necessary, return the saucepan to low heat and continue stirring until you no longer see any gelatin particles. Lastly, stir in the vanilla extract or paste or pods you have chosen to use.
4. Once everything is dissolved, pour through a sieve to remove any small particles and the vanilla pod.
5. Pour the mixture into the dessert cups and place in the refrigerator to chill for two to four hours, or until set.
How to prepare the poached strawberries
1. In a medium pot, bring the water, Redpath ® Dark Brown Sugar, ginger and cinnamon stick to a light boil.
2. Once the boiling point has been reached, turn down the temperature to medium and add the strawberries.
3. Cook for 20 minutes and cool completely before using to top the panna cotta.
- Serve with a medley of fresh berries, fruit, chocolate sauce, honey, or fruit sauce.
- Panna cotta can be made one or two days prior to serving.
