One of my favorite things to do during strawberry season is make a big batch of sweetened puree, use it for a variety of recipes, and then freeze the rest for the future when all the berries are gone from the market. With that in mind, you’ll have leftover puree for this recipe which I strongly encourage that you spoon over the top of the panna cotta once you serve for a double dose of deliciousness.
Makes 6 servings
Sweetened Strawberry Puree
- 12 ounces fresh strawberries
- 6 tablespoons (75 grams) granulated sugar
- 2 ½ teaspoons (1 package) powdered gelatin
- 2 tablespoons cold water
- 1 cup (240 grams) heavy cream
- 1 cup (240 grams) milk
- ½ cup (120 grams) sweetened strawberry puree (from above)
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon vanilla extract
Make the Sweetened Puree:
- Wash and hull the strawberries. Place them in a small saucepan with the sugar. Stir to combine and then turn on medium heat.
- As the strawberries begin to break down, mash them with a potato masher, while they cook and thicken for about 10 minutes. The remaining chunks of berries should be very soft.
- Allow the mixture to cool slightly before using an immersion blender, regular blender, or food processor to puree the mixture. Pour through a fine mesh sieve to remove the seeds and leftover chunks. Set aside to cool completely.
Make the Panna Cotta:
- In a small bowl, sprinkle the gelatine over the cold water in a small bowl and allow to bloom for 5 to 10 minutes.
- Meanwhile, place the cream, milk, strawberry puree and sugar into a medium saucepan. Whisk to combine and then bring to a simmer over medium heat.
- Turn off the heat, add the bloomed gelatin and whisk well until it has completely dissolved. Add the vanilla.
- Pour the mixture into molds or ramekins. Refrigerate until set, at least 2 hours. Serve with fresh berries or puree. Leftovers can be refrigerated for up to 3 days.