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Strawberry Honey Panna Cotta Recipe

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This classic Italian dessert features a smooth and creamy panna cotta made with gelatin, cream, and milk, sweetened with honey or maple syrup, and infused with vanilla. Served chilled and topped with macerated fresh strawberries that add a natural sweetness and fresh flavor, this panna cotta is elegant yet simple to prepare and perfect for a refreshing treat.

Ingredients

Panna Cotta

  • 2 tablespoons water
  • 1 tablespoon unflavored powdered gelatin
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¼ cup honey or maple syrup
  • 1 ½ teaspoons vanilla extract
  • pinch of kosher salt

Macerated Strawberries

  • 10 to 12 strawberries, thinly sliced
  • 2 tablespoons honey or maple syrup

Instructions

  1. Bloom gelatin: Place the water in a small, wide dish or bowl. Sprinkle the gelatin evenly over the water and let it dissolve and bloom for about 5 minutes.
  2. Warm cream mixture: In a pot over medium-high heat, combine the heavy cream, whole milk, and honey or maple syrup. Heat and stir the mixture until bubbles just start forming at the edges, just before it begins to boil. Remove from heat, then stir in vanilla extract and a pinch of kosher salt.
  3. Incorporate gelatin: Add the bloomed gelatin into the warm cream mixture, whisking continuously until the gelatin is fully dissolved with no lumps remaining.
  4. Pour and chill: Carefully pour the cream mixture into six 4-ounce ramekins. Cover each ramekin tightly with plastic wrap and refrigerate them for at least 4 to 6 hours, preferably overnight, until the panna cotta sets firmly.
  5. Prepare macerated strawberries: In a mixing bowl, combine the thinly sliced strawberries with the honey or maple syrup. Stir gently, cover the bowl, and refrigerate for 30 minutes to 1 hour to allow the strawberries to release their natural juices and macerate.
  6. Unmold panna cotta: Remove the set panna cotta from the fridge. To loosen each panna cotta, run a small knife around the edges and optionally dip the bottoms of the ramekins in hot tap water for a few seconds. Invert the ramekins onto dessert plates and gently tap to release the panna cotta.
  7. Serve: Spoon the macerated strawberries along with their juices on top of each panna cotta for a fresh and sweet finish. Serve chilled.

Notes

  • Ensure the cream mixture is hot but not boiling to properly dissolve the gelatin without cooking it.
  • Chilling the panna cotta overnight yields the best texture and firmness.
  • You can substitute honey with pure maple syrup for a different flavor profile.
  • For an elegant presentation, use clear ramekins or small glasses.
  • Strawberries can be replaced with other berries which work well with maceration, such as raspberries or blueberries.
  • If gelatin alternatives are needed, agar-agar can be experimented with but will require adjustments in preparation.

Find it online: https://dishcooks.com/strawberry-honey-panna-cotta-recipe/