Vanilla Panna Cotta with Strawberry Gelee
A classic Italian dessert with a Valentine’s twist from Florida Dairy Farmers, this smooth, creamy and elegant dish is perfect for a romantic dessert or snack.
Ingredients
PANNA COTTA
- 8 ounces milk
- 8 ounces heavy cream
- 3 ounces granulated sugar
- 1 pinch of lemon zest
- 2 teaspoons vanilla bean paste
- 2 packets unflavored gelatin
- 3 tablespoons cold water
STRAWBERRY GELEE
- 1 cup fresh strawberries, sliced
- 2 tablespoons sugar
- 1 pinch of lemon zest
- 2 1/2 tablespoons water, divided
- 1 packet unflavored gelatin
- Whole strawberries for garnish
- Fresh mint for garnish
Instructions
PANNA COTTA:
- In a small bowl, sprinkle the gelatin over 3 tablespoons cold water. Set aside for 5 minutes. The gelatin will look ready when it is clear and a solid paste.
- In a large saucepan, heat the milk, heavy cream, sugar, lemon zest and vanilla bean paste. Do not boil. Once heated, strain over the bloomed gelatin to dissolve. Stir to make sure that the gelatin has dissolved.
- Place into glasses and refrigerate for 6 hours or overnight.
STRAWBERRY GELEE:
- In a small bowl, bloom the gelatin over 11/2 tablespoons cold water. Set aside for 5 minutes. The gelatin will look ready when it is clear and a solid paste.
- In a small saucepan, heat fresh strawberries, sugar, lemon zest, and water over medium heat for about 20 minutes until strawberries and sugar have become liquid. In a blender, blend strawberry sauce until a light pink color. Mix the gelatin into the strawberry mixture and stir until gelatin has dissolved. Remove from heat, allow to cool to room temp.
- Divide the gelee between the vanilla panna cottas. Refrigerate for about 2 hours and serve. Add strawberries and mint for garnish.
