Panna cotta with strawberries | Light recipe
Creamy, delicate panna cotta served with fresh strawberry sauce. This version is lighter and less caloric than traditional panna cotta.
Ingredients
- 300 ml cream (12% of fat)
- 100 ml milk (whole milk)
- 100 ml buttermilk
- 4 tbsp sugar (for fruits + for sprinkling)
- 2 ½ tsp gelatine (10g)
- 1 vanilla pod
- 200 g strawberries
Instructions
- Measure the gelatine and cover it with a small amount of water (about 2-3 tablespoons). Leave it for a few minutes to bloom.
- Pour the milk into a saucepan, add two tablespoons of sugar. Cut the vanilla pod (lengthwise), using a knife remove the beans, add them to the milk (also empty vanilla pod). Bring to boil and remove from heat. Discard the vanilla pod.
- Add the gelatine to the hot milk (but not boiling). Stir until it’s thoroughly dissolved. Then add the cream and buttermilk.
- Pour the prepared dessert into four glasses. Set aside to cool. After this time, cover and refrigerate for at least 5 hours, preferably overnight.
- Wash the strawberries, remove the stalks. Mash the strawberries or blend them with two tablespoons of sugar.
- Serve the chilled panna cotta dessert with the strawberry sauce. Enjoy!
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