I’m a day late for Canada Day but at least my dessert is appropriately dressed. This Strawberries and Cream Panna Cotta features a luxurious panna cotta with layers of suspended fresh strawberry jelly. I made my panna cottas mini because I find them easier to serve this way. But you could easily use a larger (roughly 3 cups) mould and slice and serve like a cake. The cross-section would be quite the reveal when served this way. But with individual panna cottas, breaking into one would be its own personal mini surprise. I guess it all depends on how much of a showboat you intend to be. No judgment, I like to showboat as much as the next ham.
I knew this panna cotta was going to be good when it first popped into my brain. Strawberries? Cream? During Wimbledon?! Talk about a culinary slam dunk. What I didn’t anticipate is that it would unlock a core memory. And this story might show my age, so please, be kind with this knowledge.
Do you remember Creme Savers? They were these individually wrapped hard candies roughly the same size and shape as a Werther’s Original. They were opaque creamy treats with ripples of fruit-flavoured candy woven through them. Honestly, I hadn’t thought of this candy since the late 90s/early 2000s, which I’m sure was the last time I had one. At the time, I wasn’t even sure if they still made them. They do still make them, by the way. In fact, they seem to be enjoying a bit of resurgence; everything old is new again. Anyway, long story short, my first bite of this Strawberries and Cream Panna Cotta brought them instantly to mind. It was like I was transported back to my grandmother’s house, fishing one of these from her little crystal candy bowl. They weren’t even a major favourite, but that’s the power of sense memory for you.
Now, this story may actually turn you off of these panna cottas. I don’t know your life; maybe these candies haunt your dreams or were a favourite of your school bully. And if that is the case, let me assure you, they don’t taste the exact same. I remember those candies could become quite sickly sweet if you had too many of them. This Strawberries and Cream Panna Cotta does not succumb to the same fate. It is infinitely more refreshing, especially fresh from the fridge. So if you’re anti-Creme Saver, don’t let that stop you from sinking your fork into this beauty. Another likely more favorable comparison for this dessert is strawberry shortcake or jiggly.
Now, that’s enough yammering; let’s talk about the actual recipe. The actual recipe-recipe is very simple. A handful of ingredients and a little light gelatine work; it is all deceptively simple. Now, I say “deceptively” not because there is some hidden technical pitfall. No, it’s just that the setting and layering process is, well, tedious and somewhat annoying. Yes; I would never lie to you. But cutting into one of these panna cottas and seeing their stained glass interior makes the headache completely worth it.
One other thing you should note is I use sheet gelatine for this recipe. I just find sheet overall more reliable than powder. I think the jelly sets smoother and clearer with sheet gelatine as well. But I also understand that it can be hard to find. So I have provided measurements for powdered gelatine in the recipe below. A good general rule is that for every tablespoon of powdered gelatine, you need three sheets. It isn’t completely foolproof; you may have to play with your ratios a bit, but that will get you into the ballpark of good.
Another thing these Strawberries and Cream Panna Cottas have going for it: you use the stove for a grand total of 15 minutes. Yeah, welcome to the dream. The rest of the prep time is just shuttling your little moulds from the fridge to the counter and back again. We’re currently sitting in the middle of a truly oppressive heatwave in my neck of the woods, so instructions like that read like a vacation.
And that’s all you need to know about these Strawberries and Cream Panna Cotta as well as my memories of my grandmother’s candy dish for some reason. Lol! Did I ever tell you, you’re all fantastic listeners? Anyway, hope you love these beauties!
Enjoy!
Strawberries and Cream Panna Cotta
Ingredients
Equipment
Method
- Place the berries in a large bowl. Split the vanilla bean lengthwise and scrape out the caviar with the blunt side of a knife. Set the caviar aside and place the pod in the bowl with the berries. Add the sugar and salt and stir to combine. Cover and leave the berries to macerate for 2 hours or overnight.
- Drain the berries – you should have 3/4 cup of liquid. Remove the vanilla bean pod and place the berries in a food processor. Blitz until it resembles mulch. Pour the mulch into a fine-mesh strainer and, using a rubber spatula, press any remaining liquid out of the fruit. You should have about 1 ⅓ cups of liquid. **
- Pour the liquid into a small saucepan and bring it to a gentle simmer. While the juice is heating, soak the gelatine sheets in cold water. Wring them out and add them to the simmering juice. *** Take the juice off the heat immediately and whisk until the gelatine dissolves completely.
- Grease an 8×8 pan with a little neutral oil (I used canola) and add the juice. Cover and let it set in the fridge for 3 hours.
- When the Strawberry Jelly is nearly set, we can get to work on the panna cotta mixture. Pour the cream, sugar, and salt into a small saucepan. Add the vanilla caviar you extracted earlier and place the saucepan over medium-low heat. Bring it to the verge of simmering; don't let it come to a boil.
- While the cream mixture is heating, soak the gelatine sheets in cold water. Wring them out and add them to the cream mixture. Immediately take the near-simmering cream mixture off the heat and whisk until the gelatine dissolves completely. Set aside to cool to lukewarm.
- Grease four small gelatine moulds or one large 3-cup mould. Pour roughly half an inch of the panna cotta mixture into each mould. Cover and let set for 30 minutes.
- When the 30 minutes are up, cut the Strawberry Jelly into small cubes. Add the cubes to the surface of the lightly set panna cotta and cover them with more of the panna cotta mixture. Cover and transfer the moulds to the fridge. Let them set for another 30 minutes.
- Repeat this process until you have roughly four strawberry layers. Once you add the last of the panna cotta, cover the moulds and let them set for a full 3 hours. ****
- When you're ready to serve, place the moulds in hot water for 15 seconds before inverting them onto a plate. The panna cottas should slide out cleanly. Decorate the bottom of the panna cottas with fresh-cut strawberries to hide any raggedy edges. Serve immediately and enjoy!
