Photo credit: Chef Loretta Paganini
This light dessert is one of Italy’s favorites. It’s easy to prepare because you can make it ahead of time and store it in the fridge for a few days. Great for company and looks like they spent the whole day preparing it even though they didn’t actually prepare it. I like to eat it with fresh fruit and mint. It’s for 8 people. (Chef’s Tip: Be careful when working with gelatin. For best results, always dissolve in cold water first, then heat into the cream mixture until the gelatin is fully dissolved and incorporated.) Please make sure you are.)
2 tablespoons cold water
1 1/2 tsp flavorless gelatin
non-stick vegetable oil spray
1 cup fresh cream
1 teaspoon finely grated orange peel
1/2 cup granulated sugar
2 cups buttermilk
1 teaspoon vanilla sugar
Strawberry sauce:
2 cups fresh strawberries (peeled and sliced) or frozen strawberries
2 tablespoons triple sex eat liqueur
2 tablespoons granulated sugar
fresh mint
Fill a small bowl with water. Sprinkle gelatin and mix. Let gelatin sit for 20 minutes or until gelatin softens. Lightly spray a 3/4 cup ramekin or 8 custard cups with nonstick spray.
Heat the cream, orange peel, and sugar in a medium-sized saucepan over medium-high heat, stirring constantly until the sugar dissolves. Increase heat and bring to a boil over low heat, stirring occasionally. Add gelatin mixture. Removed from heat. Stir until gelatin dissolves. Cool the mixture to lukewarm water, stirring frequently. Add buttermilk and vanilla and stir. Divide mixture into prepared ramekins. Chill the panna cotta in the refrigerator for about 8 hours until it sets.
Place strawberries in medium saucepan with juice, liqueur, and sugar. Cook the mixture over low heat until the fruit crumbles. Puree the mixture until smooth. Refrigerate until ready to eat.
Using a small, sharp knife, cut around each ramekin panna cotta. Place a plate over each ramekin, flip it over, and allow the panna cotta to settle on the plate. Top with strawberry puree and serve chilled.