Panna Cotta Alle Fragole - Panna Cotta with Strawberry Coulis

This is my beautiful panna cotta with a strawberry coulis. It is absolutely delicious and perfect for a nice sunny day or for your next dinner party. It might look difficult to make but I promise you this recipe is super simple and you only need seven ingredients!

Makes 2

Ingredients

For the panna cotta

• 200ml single cream
• 70ml milk
• 1.5 sheets of gelatine
• 30g granulated sugar 
• ½ a vanilla pod, scored and seeds removed 

For the strawberry coulis

• 1 tbsp granulated sugar 
• 8 strawberries
• Juice of half a lemon
• 4 tbsp of water 

Method

1. Start by soaking the gelatine for 5 minutes in cold water.
2. ​Meanwhile into a small saucepan, add the cream, milk, sugar and seeds from the vanilla pod. Heat it up on a medium heat and just enough for the sugar to melt, give it a good stir and cook it all together for a few minutes. 
3. Squeeze and remove all of the excess water from the gelatine, then stir it into the warm cream mix and stir until it fully dissolves.
4. Pour the mixture into serving moulds or small serving glasses and place them straight in the fridge. Leave to set for at least 4 hours or overnight.
5. To make the strawberry coulis chop the strawberries into little cubes. Add 2/3 of them to a pan along with the juice from half a lemon, a tablespoon of sugar and four tablespoons of water.
6. Cook it gently on a medium heat until the strawberries are nice and soft. Blitz until smooth - you don’t want it to be too runny so if you want to make it a little bit more dense you can cook it for a little bit longer. Turn the heat off and add the rest of the strawberries. Let it cool down. 
   
7. To remove the pannacotta from their moulds dip the mould or cup into lukewarm water for 3-5 seconds to loosen it a little, then turn it out on to a plate and top with the strawberry coulis and serve right away.  ​If using serving glasses, fill almost all the way to the top with the strawberry coulis. If you’re not serving them straight away, keep them in the fridge for later.​ Enjoy! 

Watch the recipe video

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