Panna Cotta with Strawberry Sauce and Fresh Mint Leaves

Panna cotta is one of the most famous Italian dessert.

Now I am offering you my traditional recipe, but also tips and techniques for making the real panna cotta.

INGREDIENTS (to serve 8 people):

6 g gelatine leaves 
500 ml cream
150 g sugar
½ vanilla bean, seeds scraped
fresh mint leaves (I use Menta Romana)

STRAWBERRY SAUCE

200 g sugar

200 ml water

400 g fresh strawberries

fresh berries to garnish

fresh mint leaves

Panna Cotta utensils
a bowl
a saucepan
a blender or food processor
a whisk
a fine sieve
8 moulds
8 small plates

Directions
Put the gelatine leaves in a bowl of cold water to soften for about 10-15 minutes.
Put the cream, sugar and vanilla seeds in a saucepan and bring to a simmer, then remove from the heat.

Drain the gelatine, add to the hot cream and stir until dissolved.
Pour the mixture into the moulds and refrigerate for at least 2 hours, until set.

For the strawberry sauce, put the sugar and water in a saucepan and heat, stirring, until the sugar dissolves.
Add the strawberries.
Transfer the mixture to a blender or food processor and puree.
Strain through a fine sieve and chill in the refrigerator.

To serve, drizzle strawberry sauce onto plates in a decorative pattern.
Remove the pannacottas from their moulds by immersing briefly in hot water.
Garnish with fresh strawberries sauce and fresh mint leaves.

Serves 8

 Panna Cotta with Strawberry Sauce and Fresh Mint Leaves

Buon Appetito!!