- Fresh cream - 2 cups
- Milk - 1 cup
- sugar - 1/3 cups + 2 tbsp
- vanilla extract - 1 tsp
- unflavored gelatin - 2.5 tsp
- salt - a pinch
- Strawberries - a handful
- sugar - 2 tbsp for strawberry syrup
NOTE : when using gelatin , 1 tsp of gelatin crystals is used for 1 cup of liquid to get a good set. I have used a slightly lesser amount ,since I prefer the texture very wobbly and just set /soft .Depending on the ratio of gelatin to the liquid your panna cotta texture will vary.
Make sure that the gelatine is completely dissolved - else you wont get the creamy texture . If in doubt you can strain and use the gelatin /milk mixture before adding the cream .
For the strawberry sauce - chop the strawberries , add sugar and cook in a saucepan for few minutes until the fruit starts breaking down. Cool and use as a topping .
For the Panna Cotta -In a sauce pan , add the cold milk and sprinkle the gelatin powder and keep aside for 5 minutes.
Whisk it with a wire whisk or fork and heat on a low flame stirring constantly until the gelatin is melted .
Add in the sugar and mix , add the fresh cream and heat until it is about to boil .Turn the flame off and add the vanilla essence and salt .
Pour into Ramekins and refrigerate for 4 hours at least for a good set .
You can make this upto 3 days ahead.
Serve with any sauce - chocolate , strawberry , caramel