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Vanilla Panna Cotta with Fresh Strawberry Compote Recipe
Jul 14, 2011 @ 4:39 PM
Posted by
Daily Value: 19%
Servings: 4
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 388Daily Value: 19%
Servings: 4
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 21g | 33% |
| Saturated | 13g | 65% |
| Carbs | 43g | 14% |
| Fiber | 2g | 9% |
| Sugars | 32g | 0% |
| Protein | 8g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 83mg | 3% |
| Calcium | 214mg | 21% |
| Magnesium | 33mg | 8% |
| Potassium | 409mg | 12% |
| Iron | 1mg | 4% |
| Zinc | 1mg | 7% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 66mg | 110% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 17% |
| Niacin (B3) | 1mg | 3% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 31µg | 8% |
| Vitamin B12 | 1µg | 10% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 4µg | 6% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Molly Aronica
Panna cotta is the ultimate warm weather dessert — creamy, chilled custard topped with your favorite seasonal fruit of choice. Nothing beats it.
This version of panna cotta includes vanilla to add an extra depth of flavor. The key to the strawberry compote is the fresh lemon zest, which brightens up the whole dish. Feel free to play around with different flavorings and fruit combinations.
INGREDIENTS
For the panna cotta:
- 3 cups half and half
- ¼ cup sugar
- 1 envelope unflavored powdered gelatin
- 1 tablespoon vanilla extract
- Vegetable oil, for greasing molds
For the strawberry compote:
- 1 pint strawberries, quartered
- ¼ cup sugar
- 1 ½ cups water
- 1 teaspoon honey
- Zest of 1 lemon
DIRECTIONS
For the panna cotta:
Heat the half and half and sugar in a small pot over medium-high heat, whisking frequently to make sure the sugar is fully dissolved. Meanwhile, lightly grease the small cups or ramekins you'll be using as molds for your panna cotta.
Remove the pot from the heat as soon as the cream begins to boil and allow to cool slightly. Whisk the gelatin and vanilla into the warm cream, making sure to dissolve the gelatin fully. Divide the mixture evenly among the prepared molds and refrigerate them until they're set, at least 4 hours.
For the strawberry compote:
Add the strawberries, sugar, and water in a small pot over medium-high heat — cover and cook for 35-40 minutes or until the strawberries have broken down and a syrup has formed. Remove the sauce from the heat and swirl in the honey and lemon zest. Cool the compote and serve it over the panna cotta.
Recipe Details
Total time: 50 minutes, plus chilling time
Servings: 4
