Strawberry Panna Cotta is a soft, creamy dessert that is sure to please your guests!
When this weeks #SundaySupper theme was announced I was so happy! I really couldn’t decide what I wanted to make, but then I settled for Panna Cotta. This theme has brought back so many awesome memories for me. Back in 2008 (or 2009–can’t believe I can’t remember the exact year anymore) I traveled to Italy with a about 30 other culinary students and instructors. I’ll share some photos with you, but I just pulled them from Facebook because I couldn’t honestly tell you where I stashed my flashdrive that has them all on it 🙁
We landed in Florence and made our way to our first overnight stay in Lucca where we were accompanied by our “chef tourist”, Chef Paolo. That’s where I had my first introduction of true Italian cuisine, at his restaurant. My first dish… creamy , cheesy, gnocchi. It’s been my favorite thing to eat ever since! Learn how I make gnocchi on this post. 🙂
We did lots of traveling in our two weeks abroad. We ate an Italian Sunday meal every day. Don’t know what that consists of? Well… lets just put it this way… it’s a lot of food!! At least 5 courses! We were warned to bring a size larger in pants because we’d most definitely gain weight, ha! Honestly though, I don’t think I did while I was there because we walked everywhere! Fast forward a couple years to the present.. and that’s not the same situation, sadly. 😛
I mentioned I was traveling with other culinary students and a chef, right? You know what that means?? Lots of cooking lessons all over the Tuscany region! Yup, we toured, drank lots of wine, ate lots of food, and learned to cook the authentic Italian food as well! Italy was actually where I developed my wine palate! I still have a bottle or two of Moscato from a winery we visited stashed away for that very special day!
I mentioned we toured wineries, we also toured a Balsamic Vinegar production plant, went to Parma and toured the Parmigiano Regiano facilities, and a Prosciutto production facility somewhere in the mix as well. We spent a day in Pisa holding up the Leaning Tower. Ohh and while we were next to the Mediterranean Sea we got to experience a fresh seafood market with the boats unloading right there! It was amazing. That’s where I tasted my very first fresh, fresh, fresh scampi. Chef Paolo told us to grab a scampi (they are different than shrimp you know!) from the counter, rip it’s head off (because, yes, they were still alive) and take a bite. I did as he said, but spit it out because I just couldn’t handle the texture! Like I said… Italy was an experience I’ll never forget!
Anyways…. This Strawberry Panna Cotta brings back memories of an evening we spent in a castle during a lesson. Absolutely beautiful castle with a stunning view from the side of the mountain.
I mean who can really say they have had cooking lessons… in a CASTLE?! I had to flip back through my Facebook albums to remember just how beautiful it really was, but it’s definitely a memory and experience I will never forget.
If you’ve never had Panna Cotta before, you’re truly missing out. It’s light, creamy and you can pretty much top it with anything and even make beautiful presentations with it like angled glasses. With only 4 ingredients (not counting your topping choice) this is a perfect dessert to WOW your guests with!
- 2 cups heavy whipping cream
- 4 teaspoons powdered unflavored gelatin
- 4 ounces sugar
- 2 teaspoons vanilla
- Strawberries, small diced
- Whipped Topping
- In a saucepan (heat off), pour in the heavy cream and sprinkle with the gelatin.
- Allow to set about 5 minutes, so the gelatin can soften.
- Turn heat on low and allow the gelatin to dissolve, stirring constantly and making sure your cream does not come to a simmer or boil.
- Pour in the sugar, continuing to stir until just dissolved.
- Stir in the vanilla.
- Pour into your desired dishes, glasses, ramekins and refrigerate for at least 3 hours.
- Once set up, sprinkle with strawberries and a dollop of whipped topping and serve!
- **If you'd like mix a couple tablespoons of sugar with your strawberries and allow them to create a liquid, then pour over your panna cotta.
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And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement
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