Easy to make, silky smooth, creamy Vanilla Panna Cotta topped with sliced fresh strawberries is the ultimate decadent dessert. A classic Italian dish, this recipe is made with sweetened heavy cream, a bit of sour cream, and thickened with unflavored gelatin.
Heat the cream, sugar, and salt In a large saucepan over medium heat, and constantly stir until the sugar dissolves. This should take about four minutes. Don't let the mixture come to a boil. When the sugar has dissolved, remove the pan from the heat and set it aside.
Place a cup of water in the microwave and heat it for two minutes or until it comes to a boil. Add the powdered gelatin and stir with a fork or small whisk for four minutes or until completely dissolved.
When the gelatin is dissolved, add it to the warm cream mixture and mix well. Set aside and let cool.
When the cream mixture has cooled to room temperature, add the sour cream and vanilla extract. Whisk until it is smooth and creamy with no lumps.
Divide the mixture evenly into eight small dishes or ramekins. Cover with plastic wrap and refrigerate for a minimum of four hours.
Strawberry Sauce
Hull and slice the strawberries. Add to a small bowl along with the sugar and lemon juice and stir well. Allow the berries to macerate for at least 30 minutes.
Before serving, top the panna cotta with a heaping tablespoon of the strawberry sauce and serve cold.
Notes
This dessert is a calorie splurge. Please don't try to save calories by using regular milk or low-fat sour cream. It will not be nearly as flavorful and may not set up correctly. If you want to save calories, the best way is to cut down on portion size.If you want to keep the mixture from running down the sides of your clear glass dishes, it works better to use a measuring cup or a small pitcher with a spout to pour it instead of using a ladle or spoon.While you can make the panna cotta days ahead of when you want to serve it, the strawberry sauce is best used within several hours of when it's made. For the best results, wait to add the strawberry sauce until right before serving. If you decide to put your panna cotta in a mold, plan to leave it in the refrigerator to completely firm up for 24 hours before trying to unmold it. Also, lightly spray your ramekins or molds with cooking spray, and then wipe out any excess before adding the cream mixture. To unmold, run a sharp thin knife blade around the top sides of the ramekin to loosen it a bit, then place it in a bowl of warm water up to the rim for three to four seconds. Top it with a plate and flip it over to unmold it.I usually serve this dessert unmolded in a clear glass dessert dish, but wine glasses or other stemware and small bowls can also be used. The dishes used in the photos with this recipe are glass shrimp cocktail dishes. Don't be afraid to get creative when serving it. Panna cotta can be frozen tightly covered for up to three months with no loss in taste but with a slight change to the texture. Allow it to thaw overnight in the fridge before serving.