Week 12 of 52 Weeks of Food

I love panna cottas. They’re delicious and creamy, versatile, and so, so easy to make.

I’ll be honest, this isn’t my first panna cotta. But it is my first strawberry panna cotta with fresh and lightly stewed strawberries. Being that neither Kris or I are big dessert eaters, it’s taken me a while to get down to doing a sweet recipe. But this turned out to be the perfect place to start.

Here are the steps to one of the quickest, easiest and yummest desserts.

Ingredients (serves 3-4):

Cream: 200 ml

Strawberries: 100 grams

Sugar: 2 table spoons (or as per taste) I used soft brown sugar.

Gelatin: 1 tsp


Mix the gelatin into a cup of warm water and leave aside

Cut 3/4 of the fresh strawberries into small pieces.

Put the sugar in a pan and allow it to caramelise, adding just a dash of water.

Add the strawberry pieces and mix well.

Turn the flame on low and allow the strawberries to stew, but be careful not to let them get completely mushy. Keep aside.

Put the cream in a heavy pan and bring to a boil, stirring to ensure the cream doesn’t burn.

Add the stewed strawberries to the cream and mix.

Add the gelatin and stir well to mix.

Let the mixture cook for a minute or two.

Pour into moulds or serving bowls/glasses while still hot because the panna cotta will start to set very quickly.

Allow the panna cotta to cool completely before putting into the fridge. It will already be half set by the time it’s ready to go into the fridge.

Refrigerate for 2 hours.

Demould if necessary. I served up in a glass this time.

Chop the remaining strawberries as desired and decorate and garnish the panna cotta.

Serve with love 🙂

P.S. Here’s a picture of the first panna cotta I ever made. Yes, I have a photo. I’m sentimental that way. I was so proud that it didn’t collapse. It held its shape, and even wobbled like a veteran belly dancer.


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