As fair warning, this recipe uses sugar. While our family tries to steer clear of sugar most of the time, we do occasionally have a treat, which we believe is fine to do in moderation. Other than the sugar, this recipe is clean, and it’s delicious!
This is also the last of the yummy recipes we learned to make at our cooking class at Sur La Table. Check out that post to see our experience, because we had a great time!
Also make sure to click the box below and then “Classes” to see what is being offered near you. It is seriously so fun!
This is an easy recipe to do, but it does need to be made ahead of time to allow the panna cotta to set up properly. But that just means that the night you are going to serve it, you have one less thing to prepare. Who doesn’t love that? Right now is also the perfect time of year to make it because it is strawberry season, yum!
- 2 tablespoons cold water
- 1-1/2 teaspoons powdered unflavored gelatin
- 1-1/4 cups heavy cream
- 1 teaspoon lemon zest
- ⅓ cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1-3/4 cups buttermilk
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- ¼ cup water
- ½ cup red wine such as pinot noir
- 2 whole cloves
- 1 cinnamon stick
- ½ vanilla bean, split lengthwise
- 3 cups strawberries, hulled and halved lengthwise
- Place the cold water into a medium bowl and sprinkle the gelatin over. Let stand until the gelatin softens, about 5 minutes.
- While the gelatin is soaking, use a whisk to combine the cream, lemon zest and sugar into a medium saucepan and place on the stove over a moderate-high heat, using a silicone spatula to stir occasionally until the sugar dissolves, about 5 minutes. Bring the liquid to a simmer, stirring occasionally. Stir the cream into the bowl with gelatin. Use a silicone spatula to stir in the vanilla, buttermilk, and salt. Use a fine-mesh sieve to strain the liquid into a measuring cup with a spout. Pour the custard into 8 (4-ounce) ramekins and refrigerate until set, about 3 hours.
- To make the strawberries, in a large nonstick skillet over medium-high heat, combine the sugar and water. Cook, swirling the pan occasionally, until the sugar dissolves and syrup becomes golden in color, about 4 minutes. Remove from the heat and add the wine, clove, cinnamon, and vanilla bean and place over medium-low heat to simmer until just starts to thicken, about 4 minutes. Add the strawberries and cook, stirring occasionally, until softened, about 5 minutes. Remove from the heat and allow to cool to room temperature.
- To serve, dip the ramekins into a small dish of hot water and then invert the panna cotta onto the plates. Serve immediately with caramelized strawberries.
This post is part of the In and Out of the Kitchen Link Up, be sure to check out the other great posts!