I was never a strawberry person. My preference for fruits were always based on their colours since childhood. Yellow is my favorite colour so mango and banana happens to be my favorite fruits and so I never laid my hands over a strawberry ice cream. But pregnancy does strange things to you, so here I am making strawberry jam and wine and now panacotta. I guess the junior loves strawberries. I just could not resist buying a box of strawberries last month. I planned having it with cream but then I had some gelatin waiting to be involved in this whole affair so I went ahead and made a panacotta. I had no strawberry preserves with me so I generously added my home made jam to this dessert and finished my stock.
Ingredients for Strawberry Panacotta
Strawberry crush/preserve - 1/2 cup ( I used 5 tbsp of strawberry jam)
Fresh strawberries chopped - 3 ( for the dessert) 2 for decorating
Cream- 2 cups
Milk- 1 cup
Sugar- 1/4 cup
Gelatin- 1 tbsp
Directions
Boil milk, cream and sugar in a pan. Set aside to cool down. Meanwhile add the gelatin to 4tbsp hot water and let it dissolve. Add the gelatin then to the cream mixture. Transfer this mixture to a bowl and add the strawberry crush/ jam.
Add the chopped strawberries and pour the mixture into ramekins.
Place them in refrigerator for 3-4 hours and your panacotta is ready. So go ahead and make the best of the strawberry season :)
Ingredients for Strawberry Panacotta
Strawberry crush/preserve - 1/2 cup ( I used 5 tbsp of strawberry jam)
Fresh strawberries chopped - 3 ( for the dessert) 2 for decorating
Cream- 2 cups
Milk- 1 cup
Sugar- 1/4 cup
Gelatin- 1 tbsp
Directions
Boil milk, cream and sugar in a pan. Set aside to cool down. Meanwhile add the gelatin to 4tbsp hot water and let it dissolve. Add the gelatin then to the cream mixture. Transfer this mixture to a bowl and add the strawberry crush/ jam.
Add the chopped strawberries and pour the mixture into ramekins.
Place them in refrigerator for 3-4 hours and your panacotta is ready. So go ahead and make the best of the strawberry season :)
Notes: 1. Use Hersheys strawberry crush if you are planning to use a crush.
2. Use silicone ramekins if you want to unmould your panacotta later, it will be easier.
3. Adding chunks of fruits might take away the smoothness you get from a plain panacotta. In that case to get it smoother don't add the fruit pieces puree and add them to the milk mixture.