Recipe of the Week: Panna Cotta with Strawberry Coulis
By Marzia Shamsi
I made this super easy yet delicious Panna Cotta on my dad’s 50th surprise birthday party and it was a massive hit! Our guests just couldn’t keep themselves from going for seconds and thirds, some of them even requested for take-aways!
Panna Cotta can be made with different variations like lemon, coconut milk, nutmeg, cardamom or saffron. This silky smooth delicious goodness can be a complete showstopper at dinners or parties. Easy to make yet very presentable and colourful. Enjoy!
- 1 envelope unflavoured halal gelatin (about 1 tablespoon)
- 2 tablespoons cold water
- 2 cups heavy cream
- 1 cup half and half
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- In a very small saucepan sprinkle gelatin over water and let stand about a minute to soften.
- Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring continously.
- Remove pan from heat and stir in gelatin mixture, lemon zest and vanilla. Wait until slightly warm
- For coulis, set strawberries and sugar (100gms) in a pot and bring to a boil. Puree in a food processor and wait for it to cool down.
- Add a generous spoon of coulis at the base of your plating dish then divide cream mixture among eight 1/2-cup ramekins or shot glasses.
- Chill ramekins, covered for at least fourhours or overnight.
- Serve with fresh fresh berries of your choice or leftover coulis with fresh mint leaves.
About the Author:
Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.