Description[]
Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney
Strawberry's pink pet cat, Custard, loves any recipe that includes cream, particularly if it also includes her human's favorite berries. In Italian, panna cotta means "cooked cream", but unlike many cooked puddings, it does not include cornstarch or egg yolks.
Serves 6
Ingredients[]
- 3/4 pound fresh strawberries, hulled
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 cup cold whole milk
- 1 tablespoon powdered unflavored gelatin
- 1 cup whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon almond extract
- 1/3 cup chocolate syrup or sea salt caramel sauce
Directions[]
- In a food processor, process strawberries with confectioners' sugar and vanilla until puréed, about 1 minute.
- Pout through a sieve to filter out seeds.
- You should have 1 cup purée.
- Pour milk into a small bowl.
- Sprinkle in gelatin.
- Pour cream and granulated sugar into a medium saucepan.
- Stir until sugar dissolves, then cook over medium-low heat, stirring constantly, until small bubbles form around edges, 3-5 minutes.
- Add gelatin milk.
- Continue to cook, stirring constantly, until edges bubble, 3-5 minutes.
- Remove from heat and add purée and almond extract.
- Stir to combine, then pour through a sieve into a large bowl.
- Pour immediately into six dessert dishes or 1/2-cup ramekins.
- Refrigerate until set, 3-4 hours.
- Serve drizzled with chocolate syrup or caramel sauce.