In a small bowl, combine the gelatin powder and cold water. Let it sit for about 5 minutes until it becomes gelatinous.

Bloom the Gelatin

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is almost boiling.

Heat the Cream Mixture

Remove the saucepan from heat. Stir in the bloomed gelatin and vanilla extract until completely dissolved.

Incorporate the Gelatin

Pour the mixture into individual serving molds or cups. Allow to cool to room temperature before refrigerating.

Pour into Molds

Refrigerate the panna cotta for at least 4 hours or until set.

Chill

Wash and hull the fresh strawberries, then cut them into small pieces.

Prepare the Strawberries

In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally until the strawberries break down and the sauce thickens.

Cook the Sauce

Remove from heat and let the sauce cool to room temperature.

Cool the Sauce

Once the panna cotta has set, carefully remove it from the molds. Serve topped with the strawberry sauce.

pannacotta con le fragole

Recipe information

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