Hope your weekend has been blessed?
This is my second part of my triple whammy. And it’s also a first on this blog. Panna cotta is an Italian dessert. It’s cream based. I hesitated before making this, until I was sure I could use the lighter cream and milk and still get the same result. Well I am glad I did.
It’s very easy to make, I promise.
Here we go!
- 600 ml of single cream (single cream has less fat than double cream)
- 150 ml of semi skimmed milk
- 25g of sugar ( it’s almost 3 tablespoons)
- Non alcoholic wine or champagne that is less than 3% that’s good. ( the alcohol will evaporate once boiled, with no trace)
Dissolve your Gelatine in hot water ( granules) or cold water ( leaves sheet) once dissolved add it to the cream mixture and stir.
Divide the cream mixture into small bowls or ramekins and set aside in the fridge to set for 5 hours.
Once you are ready to serve, boil the champagne or wine, chop your strawberries and set aside. Once the champagne is boiled.
Pour it into a bowl and add the strawberries immediately, so that it can infuse in the champagne. Let it cool down complete.
Bring out your serving plate, remove your panna cotta by putting the bowl into warm water, so that the edges can give way. Remove it unto the plate, and then serve with the champagne strawberries by the side or on top