Okay, I did actually make the tart today, but I can’t for the life of me seem to take any decent pictures of it, so you’re going to have to wait till tomorrow when I’ve got some lovely natural light to help photograph it! And to make up for it in the meantime, I present to you a lovely and plain pannacotta recipe (plain because I wasn’t about to go to the supermarket at 8pm on a Sunday night to get a punnet of fresh berries!).
I’m one of those people who enjoys food based partly on texture. I can’t eat a raw banana in it’s pure form because it’s gooeyness makes me feel like I’m choking, and jelly makes my mouth feel…odd. So then how come I can enjoy pannacotta? I’m not too sure either, something about the milky delicateness that seems to dissipate as soon as it lands on your tongue makes me happy and and my tastebuds swoon. The added bonus is that my family enjoys them, and outside of your standard pies and cakes there are very few Western desserts that they enjoy!
Strawberry Pannacotta Dessert Recipe
I decided to make these in my silicone mini muffin mould so that I’d be able to remove them with ease – I’ve never managed to cleanly remove them from the other containers that I’ve tried. And instead of a fresh berry coulis, I’ve topped it with a little strawberry jam mixed with a bit of hot water and a few drops of vanilla essence – good if you’re short on berries!
Also Try: Strawberry Daifuku Mochi Recipe
These really are one of those devilishly simple desserts which are unbelievably impressive and rich and flavourful without drowning the palate in suger! If you haven’t tried these before, I urge you to give this recipe a try as it really can’t get any easier than this 🙂
- 1 cup thickened cream
- 1 cup milk
- 1/4 cup (scant) castor sugar
- 2 tsp vanilla extract
- 3g gelatin (I just used powdered gelatin)
How to Make Panna Cotta Recipe
1. Combine all ingredients in a heavy-bottomed saucepan and bring to a simmer whilst giving it the occasional stir. Let it cool for 5 minutes, and in the meantime rinse your ramekins or silicone moulds* in cold water. Spoon in the mixture then place in the refrigerator to set.
2. To unmould, stick a knife in hot water, then run it around the edge and turn out onto a plate. Serve with a little chocolate sauce or berry coulis and enjoy!
If you can get your hands on a punnet of strawberries, then give this coulis a try as it’s ridiculously easy and goes perfectly with the pannacotta 🙂
Ingredients for Strawberry Coulis
- 250g strawberries, hulled & quartered
- 1/4 cup sugar
- 2 tbsp water
Place all ingredients into a heavy bottomed saucepan, and boil till the fruit disintegrates. If you want it even smoother, let it cool then process it in a blender till lumpless.