Panna cotta is one of the easiest desserts to make, but you wouldn’t know by how elegant it sounds (and tastes!). We took it a step further by making a layered panna cotta with two flavors and a fancy design.
4 hr 40 min
Panna Cotta Layer
1 tablespoon water
1 ½ teaspoons gelatin
2 cups half & half (480 mL)
¼ cup sugar (50 g)
1 lb frozen strawberry (455 g), thawed
¼ cup sugar (50 g)
½ cup water (120 mL), plus 2 tablespoons
1 packet gelatin
fresh mint leaf, for garnish (optional)
How to Make It
Make the panna cotta layer: Add the water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
In a small saucepan, combine half and half and sugar. Cook over medium heat until just under a boil, about 5 minutes. Remove the pot from the heat and stir in the bloomed gelatin until fully dissolved.
Strain the panna cotta mixture through a fine-mesh sieve into a spouted glass measuring cup, Let cool slightly.
While the panna cotta cools, set 4 tempered glass serving cups at an angle in a baking dish or tray, using rolled kitchen towels to keep in place.
Divide the panna cotta mixture between the cups. Let come to room temperature, then transfer to the refrigerator and chill for 2–4 hours, or until the cream is firm.
Meanwhile, make the strawberry layer: Add the strawberries, sugar, and water to a large pan over medium heat. Cook until the liquid starts to bubble and the strawberries begin to break down, 5–7 minutes.
Transfer to a blender and purée until smooth.
Return to the pan over medium heat until just under a boil, about 5 minutes.
Meanwhile, add 2 tablespoons of water to a small bowl. Sprinkle the gelatin on top. Let the gelatin absorb the water and dissolve, about 5 minutes.
Remove the strawberry mixture from heat and stir in the bloomed gelatin until fully dissolved.
Strain the strawberry mixture through a fine-mesh sieve set over a medium bowl. Let cool.
Transfer to a spouted glass measuring cup. Set the cups with the panna cotta mixture on a flat surface and evenly fill with the strawberry mixture.
Return the cups to the refrigerator and chill for 2–4 hours, or until the strawberry layer is firm.