Panna cotta means baked cream in Italian. If you want this gluten-free dessert, you can also make it with coconut cream and milk and sweeten it with honey, molasses, agave or coconut sugar. Using agar agar instead of leaf gelatin, you can conveniently present it as a gluten-free, refined sugar-free and vegan, also a very tasty dessert.
- 1.5 cups cream
- Bardağı cup milk
- 2.5 sheets of gelatin
- 4 tablespoons sugar
- 1 pinch of vanilla
- ½ Cup strawberries (extracted)
- 1 tablespoon sugar
- Put the gelatins in ice water and soften.
- Heat the cream, milk, sugar and vanilla in a saucepan, stirring until the edges are bubbling.
- Remove the pan from the heat and cool a little.
- Add the softened gelatine to it and stir until completely melted.
- Portion the mixture into your molds.
- Leave to stand until room temperature, then leave in the cupboard overnight.
- Cook the strawberries and sugar in a pan, stirring until the sugar melts and the strawberries are tender.
- Strain and cool, crushing with a strainer.
- Fill a flat-bottomed container with hot water just before serving.
- Heat your panna Cotta molds one by one enough to separate the edges.
- Turn it over to a plate.
- Pour your strawberry sauce over it.
- Garnish and serve as you wish.
Bonus:Homeservice top 10 milky desserts