Tag Archives: panna cotta

Strawberry Panna Cotta

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Panna Cotta is one of my daughter’s favourite desserts. She loves it plain with just a bit of vanilla flavour, but I prefer some fruits with it to cut down the richness. Valentine’s Day is coming up, so I made this panna cotta with strawberry sauce on top. It’s easy, tasty and perfect for the occasion ! The best thing for me is, my daughter and I can both enjoy it, with or without the sauce ! You can also use other fruits like mango, passion fruits, coconut or other berries. Happy Valentine’s Day ! Hope we all get to spend some time with our loved ones !  

Makes about 6 servings

For the panna cotta

  • 350 mL whipping cream
  • 150 mL milk (at least 2%)
  • 45 g granulated sugar
  • 5 mL pure vanilla extract
  • 6 g gelatin sheet or 1 envelope of gelatin powder

For the strawberry sauce

  • 360 g fresh strawberries (washed, hulled and cut into small pieces)
  • 90 g granulated sugar (adjust if needed)
  • 15 mL fresh lemon juice
  1. To make the panna cotta, bloom gelatin sheet in cold water until soft (alternatively, you can sprinkle gelatin powder over about 50 mL of milk)
  2. In a non-stick pan, heat whipping cream, milk and sugar over medium heat
  3. Turn heat off when liquid starts to bubble, add vanilla
  4. Gently squeeze out excess water from softened gelatin sheets and add into pot (or add the milk gelatin mixture if using powder), stir until all dissolved
  5. Pour into desired containers, cool then refrigerate until set, about 3-4 hours (To avoid a skin from forming, you can use a plastic wrap, pressing gently on top of the panna cotta when setting)     
  6. To prepare the sauce, heat strawberries, sugar and lemon juice in a non-stick pot over medium heat
  7. Turn heat down to low when liquid starts to bubble
  8. Cook until thickened, let cool and puree
  9. When ready to serve, spoon strawberries sauce over panna cotta, decorate with finely chopped chocolate if desired

Eggnog Panna Cotta with Frozen Sugared Raspberries

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We love panna gotta and we love eggnog. So Christmas seems to be a perfect time to combine them together!  It makes a great dessert for your holiday dinner.  It is super easy and you can prepare it the day before.  For the sugared raspberries, many recipes use raw egg whites which I am not comfortable with.  I think a simple syrup works just as good. I also like to freeze mine for a little crunchiness.  Have a Merry Christmas everyone !

Makes about 4 servings

For the sugared raspberries

  • 100 g raspberries (wash and dry)
  • 60 g granulated sugar
  • 1/4 cup boiling water
  • 60 g vanilla sugar (or you can just use granulated sugar)

For the panna cotta

  • 1 envelope (7g) unflavoured gelatin
  • 1/2 cup milk
  • 1 cup eggnog
  • 1/2 cup whipping cream
  • 30 g granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • pinch of nutmegSugared Raspberries
  1. For the sugared raspberries, prepare a simple syrup by dissolving 60 g of granulated sugar in 1/4 cup of boiling water, then let cool
  2. Gently brush raspberries with simple syrup and roll in a dish of vanilla sugar or granulated sugar
  3. Place on a tray lined with parchment paper and freeze for 2 or more hoursSugared Raspberries
  4. For the panna cotta, sprinkle gelatin over milk and let sit for a few minutes 
  5. Heat together eggnog, whipping cream and sugar in a non-stick pot over medium heat until sugar all dissolved and just starting to bubble, turn heat down to low 
  6. Add gelatin mixture
  7. Stir until gelatin all dissolved, add pinch of nutmeg
  8. Turn heat off, add vanilla extract
  9. Strain through a fine mesh twice
  10. Pour into ramekins or desired containers
  11. Let cool and refrigerate until set, at least 3 hours or overnight
  12. Top with frozen sugared raspberries when ready to serve

Eggnog Panna Cotta

Lemon Panna Cotta with Blackberry Sauce

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This is one of the desserts that my daughter and I would “fight” to have the last bite…. and of course mommy always “loses” 🙂 I love the blackberry sauce, it’s refreshing and it helps to balance the richness of the panna cotta.  If you have left over sauce, you can use it as a spread on you toast, pancakes or waffles.

Makes about 4 servings

For the panna cotta

  • 1+1/2 cups whipping cream
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 envelope or tablespoon unflavoured gelatin

For the blackberry sauce

  • 12 ounces fresh blackberries
  • 4 tablespoons granulated sugar
  • 2 tablespoons water
  1. Sprinkle gelatin over lemon juice and let sit for a few minutes (it will form a block of jelly, which is fine)
  2. Heat together whipping cream, milk, sugar and lemon zest in a non-stick pot over medium heat until sugar all dissolved and just starting to bubble, turn heat down to low 
  3. Add gelatin mixture
  4. Stir until gelatin all dissolved
  5. Strain through a fine mesh twice
  6. Pour into lightly greased ramekins or desired containers
  7. Let cool and refrigerate until set, at least 3 hours or overnight
  8. Prepare blackberry sauce by heating up blackberries, sugar and water in a non-stick pot over medium heat
  9. Turn heat down to low when liquid starts to bubble
  10. Gently mash blackberries with a wooden spoon, cook until thickened
  11. Strain seeds and skin out, let cool
  12. When panna cotta is set, dip bottom of ramekins in hot water for about 10 seconds, then run a knife around ramekins, invert gently on plates (Alternatively, you can just serve them inside the ramekins)
  13. Serve with blackberry sauce

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