About Us saturday chef recipe

Strawberry Panna Cotta

Original date aired: April 16th, 2011

Overview

Missed the Saturday Morning News?  No problem, now you can follow this link and watch Chef Judy prepare this recipe.


Ingredients

The Meez

For panna cotta:

  • 1 1/2 cups strawberries, trimmed
  • 3/4 cups buttermilk
  • 4 sheets gelatin OR 2 tsp unflavored gelatin
  • 2 Tb whole milk
  • 3 Tb sugar
  • 2 Tb heavy cream

For compote:

  • 1 1/2 cups strawberries, trimmed & sliced
  • 1 tsp superfine granulated sugar
  • 2 Tb fresh orange juice

Directions

The Method

  1. Place trimmed strawberries into a blender with the buttermilk and puree.
  2. Place the individual sheets of pana cotta in a bowl of cold water in for about 5 minutes to soften.  If using powder, simply sprinkle the gelatin over the milk.
  3. Place the milk, sugar and cream into a pan and heat over low heat until the sugar has melted.
  4. Remove the pan from the heat. 
  5. Squeeze out the sheets of gelatin and place them into the hot milk mixture and stir until the sheets have dissolved.
  6. Pour the mixture into the blender with the strawberries and do a quick blend.
  7. Fill up your containers (I use a small wine glass) with the strawberry mixture and set leave them in the fridge to set (approx. 2 hours).
  8. Slice up the extra strawberries and sprinkle wtih the sugar or orange juice (add brandy if desired).
  9. Allow strawberries to marinate for at least 15 minutes.
  10. When you are ready to serve, you can serve panna cotta in the glass or you can dip whatever container you used to set the panna cotta into hot water and then turn the panna cotta out onto a plate.
  11. Serve the sliced strawberries on the side - Leslie thought chocolate shavings or whipped cream on top would be lovely too - give it a try!

Bon Appétit.

For questions about this recipe or any recipe on this website, please email chefjudywood@meezcuisine.com.

Twitter, Facebook or Email
Twitter Facebook Envelope
Debug Panel X