The Italians have given many great dishes to the world and Panna Cotta, which means cooked cream is one of them. This is a traditional Italian custard but with a twist. Our version has taken out calories, fat and lowered the cholesterol to give you a light well balanced desert that will no doubt satisfy your sweet tooth with luscious strawberries.
Strawberry Panna Cotta Serving's: 6 - (5oz)
Per Serving: - Calories 222; Sodium 56mg; Fat 17g; Protein 7g; Carbohydrate 14g; Cholesterol 59mg; Dietary fiber 2mg.
1/2 + 1 Tbsp
Strawberries - cleaned & hulled
Pure Vanilla Extract
2 % Milk-low fat
Strawberries - sliced
Strawberry or Peach Liqueur (Schnapps)
Mint - for garnish
Puree strawberries with 1 Tbsp of sugar in a blender until very smooth. Press the mix through a sieve into a bowl, discarding the seeds. Remove 1 cup and set aside for the Panna Cotta. Reserve the remainder for top of desert.
Slice 1/2 cup of strawberries and pour 1 ounce of strawberry or peach liqueur over them, gently mix and set aside to macerate.
Pour 1/3 of the milk - (cold) in a pan and sprinkle in the gelatin. Allow the gelatin to sit and soften, about 4 minutes.
Add the remaining cold milk and sugar. Place over medium heat and bring to a simmer. DO NOT BOIL. Lower Heat and stir constantly until sugar and gelatin dissolve, about 6 minutes.
Remove from heat and gently stir in cream, 1 cup of strawberry puree and vanilla until blended. Pour mixture into desert dishes, place in refrigerator for 4 to 6 hours allowing the Panna Cotta to become firm.
Serving - Pour remainder of the strawberry puree on top of Panna Cotta, layer with sliced strawberries and garnish