Vanilla Pannacotta

Ingredients

• 480 mlcream
• 480 mlmilk
• 15 mlvanilla extract or paste
• 135 gsugar
• 9 gunflavoured powdered gelatine
• 45 mlcold water
• to tasteTorrone candy, for topping
• 300 gfresh or frozen strawberries
• 100–135 gsugar
• 1 tspcornflour
• 1 tspwater
• 10 mlfresh lemon juice

Instructions

1. 1

   Warm the cream

   Heat the cream, milk and 135 g sugar over a low heat until barely simmering, stirring until the sugar dissolves. Do not let the mixture boil. Take it off the heat and stir in the vanilla.

2. 2

   Bloom the gelatine

   Sprinkle the gelatine over 45 ml cold water and leave it to bloom for 2 minutes. Whisk it into the hot cream mixture until fully dissolved, then pour the mixture halfway up ramekins or wine glasses. Refrigerate for at least 4 hours, preferably overnight, until set.

3. 3

   Cook the strawberries

   Put the strawberries and 100–135 g sugar in a small saucepan and bring to the boil, then stir in the lemon juice. Whisk the cornflour with 1 tsp water until smooth and stir it into the strawberry mixture. Simmer for 30 seconds, then remove from the heat. Purée with a hand-held mixer or in a blender and leave the sauce to cool completely. The panna cotta and sauce can both be made the day before.

4. 4

   Serve the dessert

   Spoon strawberry sauce into serving dishes. To unmould the panna cotta, briefly run the outside of each ramekin or glass under warm water, taking care not to wet the panna cotta, then invert it into a serving dish. Finish with crumbled Torrone candy.

What is panna cotta?

Panna cotta is an Italian chilled dessert made by setting sweetened cream with gelatine. Its name means “cooked cream”, though the mixture is heated gently rather than boiled.

This version combines cream and milk for a rich but softly set pudding, with vanilla for flavour and strawberry sauce for a fruity contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 9g protein, 74g carbs, 49g fat.

The cream supplies most of the fat, while the milk adds some protein and the sugar and strawberries provide most of the carbohydrates. Serve a smaller amount of sauce or add fresh berries alongside to balance the richness with fruit.

Choosing the ingredients

Cream and milk: the cream gives the dessert its richness, while milk lightens the mixture. The recipe does not specify a fat percentage for either, so the result can vary slightly with your choice.

Strawberries: fresh or frozen berries both work in the sauce. Use the lower amount of sugar if you prefer a sharper fruit flavour.

Getting the gelatine right

Blooming: sprinkle the powdered gelatine evenly over the cold water and give it 2 minutes to absorb the liquid. This helps it dissolve smoothly into the warm cream.

Dissolving: whisk the bloomed gelatine into the cream mixture off the heat until no granules remain. Avoid boiling the mixture, as the method calls for only gentle heating.

Setting and unmoulding

Chilling: allow at least 4 hours in the refrigerator, with overnight chilling preferred. The panna cotta should be set before you try to turn it out.

Releasing: warm the outside of the ramekin or glass briefly under running water. Keep water out of the dessert, then invert it over the serving dish.

Making the strawberry sauce

Thickening: mix the cornflour with its teaspoon of water before adding it to the pan, so it can be stirred in without dry lumps. The sauce only needs a 30-second simmer after the mixture goes in.

Cooling: purée the cooked berries and cool the sauce completely before serving. It can be prepared the day before, along with the panna cotta.

Serving ideas

Sauce: spoon the strawberry sauce into the serving dish before adding the unmoulded panna cotta, as directed. Alternatively, serve the sauce alongside if you would like each person to add their own.

Topping: crumble Torrone over the dessert just before serving for a sweet, crunchy finish. Keep it off until then so it does not soften in the sauce.

Recipe notes & tips

• Stir the cream mixture as it warms so the sugar dissolves evenly.
• Take the pan off the heat before adding the bloomed gelatine.
• Use a small whisk to make the cornflour-and-water mixture smooth before adding it to the berries.
• Let the strawberry sauce cool completely before serving it.
• Briefly warm the outside of each mould, rather than the panna cotta itself, to help release it.

Variations

• Use other berries: replace the strawberries with raspberries or mixed berries for a different fruit sauce.
• Add citrus: use a little orange zest in the cream mixture for a citrus note.
• Skip the moulds: set the panna cotta in glasses and serve it without unmoulding.
• Change the topping: finish with toasted chopped nuts instead of Torrone.
• Adjust the sweetness: use the lower end of the strawberry-sauce sugar range for a tarter finish.

Common mistakes to avoid

• Boiling the cream: keep it at a bare simmer, as the method specifies, and remove it from the heat before adding gelatine.
• Skipping the bloom: leave the gelatine over cold water for 2 minutes before whisking it in.
• Leaving gelatine undissolved: whisk thoroughly into the warm cream until no granules remain.
• Unmoulding too soon: chill for at least 4 hours, preferably overnight, before turning out.
• Adding cornflour dry: dissolve it in 1 tsp water first to help it blend into the sauce.

How to store

Keep the panna cotta and strawberry sauce covered in the refrigerator; both can be made the day before serving. Serve chilled, and add the crumbled Torrone just before eating. Reheating is not needed.

Frequently asked questions