Pana Cotta is a refreshing molded Italian dessert made with heavy cream and gelatin. It is served chilled and topped with syrup and fruit. It is one of my favorite desserts! And it is very easy to make.
I flavored this one with fresh strawberries, vearing away from the traditional flavor of vanilla. The usual way to make pana cotta that is made with sugar is to warm the heavy cream so that the sugar with melt and sweeten it. However because I did not use sugar, and in fact I chose to not add any sweetener to mine because my straweberries were quite ripe, I skipped heating the cream.
Instead, I blended all of my ingredients and added the bloomed gelatin to that before pouring it into my molds. I also did not unmold them and left them in the cups.
16 oz of fresh strawberries
2 cups of heavy cream
1/2 cup of water
1 tbsp of vanilla extract
1 tsp of lemon juice
2 packets of gelatin (plus 1/2 cup of water)
(Taste the blended combination before adding sweetener. If your strawberries are very ripe, you might not need any. Otherwise, add it is a tablespoon at a time to get the right amount of sweetness according to your taste)
In a small sauce pan, add 1/2 cup of water and the gelatin. Allow to bloom for five minutes. Then bring that to a simmer and whisk it to completely dissolve. Set aside.
Discard the tops of your strawberries, wash and add them to your blender. Pour in the heavy cream and water. I add a little water to thin out the cream without adding any carbs, as well as adding some volume to it. Add in the rest of the ingredients and blend it into a smoothie. Finally add in the gelatin and run it one more time.
Pour it into a couple of cups, glasses, or molds. Martini glasses and goblets are always fun! Top them with a sliced strawberry. You can always add a strawberry or chocolate syurp too.