The sun is shining, it’s 22 degrees in Ireland – whoop whoop! This is rare but we are loving it, there is only 1 dessert to have in this heat and that is panna cotta. Irish strawberries are in season and are perfect to make a simple sauce to accompany your “Italian cooked cream”. We don’t make desserts very often in the Italian foodie house but if we do it’s usually a toss between tirimasu or panna cotta. This dessert is great for a dinner party too as you can pre-make it in a simple glass which looks very classy, keep it in the fridge and add your strawberry sauce just before you serve it.
what you need:
13g gelatine powder or 7 sheets of leaf gelatine
115g caster sugar
750ml single cream
1 vanilla pod
100ml of water or champagne/prosecco
what to do:
– put your gelatine leaves into a bowl of cold water and leave to soak for 8 – 10 mins. If you are using powder just sprinkle over the water.
– put the sugar and cream in a pan and cook over a medium heat, open the vanilla pod and add. Heat slowly and keep stirring to dissolve the sugar. Bring almost to the boil but don’t let it boil.
– remove from the heat and stir in the gelatine leaves, remove the vanilla pod.
– pour into your glasses or ramekins, cover with cling film and leave to cool for 2 hours in the fridge.
– to make the sauce, pour your water or champagne into a pot, add the sugar and cook for 8 to 10 mins! Puree your strawberries with a hand blender and add to the pot.
– serve your panacotta with your strawberry sauce on top with a couple of fresh strawberries…