Strawberry panna cotta

These jars of creamy vanilla panna cotta with stewed strawberries make a perfect picnic dessert.

Credit: Mary Makes It Easy

• serves

  6

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

Panna Cotta

• 1½ cups (375 ml) whipping cream (35% cream)
• ½ cup (100 g) sugar
• ½ vanilla bean or 1 tsp vanilla extract
• ¼ cup (about 60 g) goat's cheese, crumbled
• 2½ tsp (7 g) unflavoured gelatine powder
• 1½ tbsp (30 ml) cold water
• 1 cup (250 ml) buttermilk

Strawberries

• 2 cups (320 g) strawberries, quartered
• ½ orange, zested, optional
• ¼ cup (50 g) sugar
• ½ tsp vanilla extract

Chilling time: at least 5 hours.

Instructions

1. In a medium saucepan, combine the cream and sugar. If using a vanilla bean, use a sharp paring knife to split it down the middle and scrape with the dull side of the knife to remove the seeds. Add the seeds and pod to the cream mixture and bring to a simmer over medium heat, stirring frequently until sugar is dissolved, about 2 to 3 minutes. Turn the heat down to low and whisk in the crumbled goat cheese until melted.
2. Meanwhile, in a small bowl, sprinkle the gelatin over the cold water and let it stand for about 2 to 3 minute to soften and bloom – if the mixture looks a bit dry, add a few drops of water to moisten it. Remove the cream mixture from the heat, remove and discard vanilla bean, if using, and add in the bloomed gelatin, and whisk until dissolved. Allow it to cool for 5 minutes then whisk in the buttermilk and vanilla extract, if using.
3. Pour the panna cotta mixture into six small ramekins or jars and cool to room temperature. Place the panna cottas in the fridge for at least 5 hours to firm up.
4. Meanwhile, combine the strawberries, orange zest if using, and sugar in a small saucepan and cook over medium-low heat until jammy, about 10 minutes. Remove from the heat and stir in the vanilla. Set aside to cool completely before storing in the fridge.
5. Serve the panna cotta topped with stewed strawberries.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.