Panna Cotta
For Peter’s birthday this year we went to Cafe Juanita. I know this post is about the Panna Cotta, but their food is on another level. In a way it is comparable to a Michelin restaurant but with a lot less damage on the wallet 😁. We decided to end the night with a sweet glass of moscato and an incredible Panna Cotta. If a mix of heavy whipping cream and milk aren't enough to convince you, I don’t know what will.
As with many recipes, it will take many tries to perfect it. I’m not sure if it is very common, but the panna cotta and gelatin seem to have split a bit at the bottom. So if you find that happening on your first attempt, don’t be discouraged!
We decided to pair it with two toppings: 1.) drizzled honey with flaky sea salt; 2.) homemade strawberry sauce. You can have it without any type of topping, but if you want to add some character, both are a good way to go!
Ingredients for Panna Cotta
1 cup of milk
1 cup of whipping cream
1/2 tbsp gelatin powder
1/4 cup sugar
1 tsp vanilla extract
Ingredients fo Stawberry sauce
1 pound (450 g) fresh strawberries
2 tbsp water
1/3 cup (70g) sugar
Directions for Panna Cotta
Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil). When sugar has dissolved remove from heat and add vanilla extract. Let cool for 5 minutes before adding the gelatin.
Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses or ramekins and refrigerate until it sets, for about 4 hrs or better overnight.
Directions for Strawberry Sauce
To prepare the sauce wash the strawberries, drain well and remove leaves. Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately.
Pour into the bowl of a blender or food processor and blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce. Cover and let it cool to room temperature then refrigerate until ready to serve.
