EVER TASTED SILK ? - VANILLA PANNA COTTA WITH STRAWBERRY COULIS (REPOST)

Today, I am reposting my pannacotta recipe.

This is easily the simplest recipe for a pudding.You can totally astonish anyone with it. PANNA COTTA means cooked cream and COULIS is just a fruit puree. Panna cotta is an Italian cold dessert and as always........anything Italian never fails to make me go gaga... :) To me, panna cotta is a very versatile dessert.It can be made in various flavors and can be paired with any sweet sauce.With that said, today I am making one with pure vanilla extract which I think is a universally appealing flavor. Anyone who does not like vanilla(which I think is rare) can substitute it with a pinch of cardamom powder. For those of you who are not strawberry fans , you can try chocolate sauce, or any other fruit as per your taste(like mango, rasberry,mixed berry, orange etc) .Or even better.........you can have the panna cotta just the way it is.

WARNING : Once you see the beauty you have created, you may not have the heart to serve it to your family or guests. Just console yourself with the thought that this is such and easy recipe that you can make it, any time, in a jiffy. So go ahead and dive right in :)

INGREDIENTS :(serves 3-4)
FOR PANNA COTTA:

• Unflavored gelatin 1 (o.25 ounce) envelope -which equals to about 1 tbspn
• 1/3 cup warm milk
• 2 1/2 cups heavy cream
• 1/2 cup white sugar
  
• 1 1/2 teaspoons pure vanilla extract

INGREDIENTS( FOR STRAWBERRY SAUCE)

• Fresh strawberries - 2 cups (substitute with strawberry jam or preserve)
• Sugar - 1/2 cup
• Lemon juice - 1 tbspn
• Pudhina( mint) leaves - to garnish
  

DIRECTIONS(for panna cotta)

• Pour warm milk into a small bowl and stir in the gelatin powder. Stir and set aside.
• In a saucepan, pour heavy cream and stir in the sugar and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise and overflow.
• Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for a couple of minutes, stirring constantly.
• Remove from heat, stir in the vanilla and pour into six individual ramekins( small cups) or tea cups or one big bowl.( I have used a ramekin).
• Cool the ramekins or the bowl uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate(do not freeze) for at least 4 hours, but preferably overnight. To serve, see directions below.

DIRECTIONS (for the strawberry coulis)

• Cut the strawberrys in halves and place them in a saucepan.Add sugar and stir on medium heat till the strawberry starts letting out its juices.If you are using fresh strawberries , you may have to add 3-4 tbspns of water to get the process started.
• Stir gently, because you do not want he strawberry peices to break up and get mushy.We need a chunky sauce.Cook for a total of 5-6 mins till all the sugar has dissolved.
• Remove from heat and cool well.Once it is cooled add the lemon juice.
  

DIRECTIONS TO SERVE :
There are 2 ways to serve panna cotta.

1) you can serve the pudding in the individual ramekins itself topped with the strawberry coulis. No need to unmould.

OR

2) Unmould and serve.

Directions to unmould:

• Dip the ramekins in hot water for 3 secs.
• Run a knife gently around the sides of the pannacotta.
• Take a large dessert serving plate and hold the plate with the palm of one hand and the bowl with the other and with a swift motion turn the pudding bowl upside down. Now, remove the bowl and u will see this beautiful, appealing, creamy-white panna cotta on your plate.

Wait , wait..........Don't pounce on it just as yet. One more step to go .Take your strawberry coulis and spoon it on top of the panna cotta. Garnish with some pudhina( mint) leaves.

It's ready now .

Luv 'n' luc

Smitha