- If a silky smooth vanilla custard
topped with roasted strawberries sounds good to you,
then say hello to my panna cotta recipe.
This creamy Italian dessert comes together in no time,
and it is beyond delicious.
Hey, you're watching Preppy Kitchen, where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
This panna cotta will be ready before you know it,
so let's get started.
First off, get all your ingredients together,
especially the gelatin.
This is like an amazing, silky, melt-in-your-mouth custard,
but instead of having any eggs in it,
the gelatin stabilizes things
just enough to bring it together.
Get your milk, get your cream,
get your sugar, vanilla, everything out.
Now, into a medium pot,
you're gonna add in 1 1/2 cups, or 360 mL, of whole milk.
Let me tell you something, this is a recipe
that really highlights the flavor of the milk,
so if possible, try and use a really nice milk and cream.
You're gonna taste it.
To my 1 1/2 cups of milk
I'm adding 1/2 cup, or 100 grams, of granulated sugar.
It's not gonna be super sweet, just perfectly sweet enough.
Stir that together.
And now we're gonna set this over medium low heat.
We wanna get this to 140 degrees, or hot to the touch.
We don't want it to boil, though.
Onto medium low heat you go.
Stir, stir, stir, back to the table.
While that's heating, we're gonna hydrate our gelatin.
So I have one packet of unflavored gelatin.
Sprinkle it over the top.
You kinda just don't wanna have this in one big lump.
That is gonna hydrate up into a jello-like solid.
Just set that aside, and then back to stirring.
Stir, stir, stir.
So I'm using my thermometer, but you do not have to do that,
you can put your clean finger inside and say,
(gasps) "My finger's burnt!"
No, you can say, "Oh, that feels warm, or does it feel hot?"
It feels different at 140.
Now we're gonna leave this on heat,
but add in our hydrated gelatin.
Whisk, whisk, whisk over heat until it's fully dissolved.
Once it's dissolved, off heat,
let's take it back to the island.
Okay, my mixture is off heat.
Now I want one full cup, or 240 mL, of cream.
I'm gonna stir this in.
This is adding extra richness, I love cream so much.
And the very last ingredient in our base
is the primary flavor besides the milk, it's the vanilla.
You can use vanilla extract, 2 teaspoons,
but I am addicted to seeing
the little black specks of vanilla seeds,
so I'm using 2 teaspoons of vanilla bean paste.
Look at those, can you see those seeds?
That is my favorite thing, I love it so much.
Now we're gonna stir this in.
I'm stirring with my measuring spoon
'cause I don't wanna waste any of that paste.
They don't give it away, and it's not free.
All right, now just whisk to combine.
Whisk, whisk, whisk.
Now that your panna cotta is basically done,
you have two options.
You can pour this into a glass to serve it,
so like any kind of nice glass you have will do.
Or you can pour this into a ramekin.
So if you're using a ramekin, what you can do
is invert it onto a plate right before serving,
and it's like a free-floating little panna cotta
like you'd have at a restaurant.
One thing that I will say is
you did not wanna try and pour gracefully from a pot,
so transfer it to some kind of pouring situation.
Now, trivet says bye-bye, and this will make six desserts.
But if you wanna have a mega panna cotta,
just for you and somebody else,
knock yourself out, I'm not gonna judge.
I'm gonna do two glasses in a couple different ramekins.
In you go, and it's kinda like pouring a wine glass.
How much is too much? (chuckles)
And then let's do one ramekin too.
I have a couple different sizes here,
just so you can see how they unmold,
because you might like the big wide one or the smaller one.
So just finish pouring into your various containers.
There we go,
the ramekins you can fill to the top if you want.
If you notice, this is pure vanilla beans at the bottom,
just distribute them to the various glasses
so everyone has that nice little pop of detail.
They're all gonna sink to the bottom,
which is actually great, because it gives you some detail
when you flip these over here in your ramekins.
In you go.
Let's check them at six hours,
this is the most amazing make-ahead dessert ever,
because you can just pop them out of the fridge
and everyone will be delighted, let me tell you.
At any point in the chilling process,
you can make your delicious roasted strawberry topping.
And here's the deal, when you roast strawberries,
it intensifies the flavor,
and it's kind of like a cross between
making a jam and making a reduction,
but with the whole pieces of strawberry there.
It is really, really nice, and a great complement
to that creamy, mild, dreamy panna cotta.
All right, so just hull,
and you can halve or quarter your strawberries,
it's really up to you.
I will say that, if you roast strawberries,
it's a nice way of bringing flavor
out of the sad strawberries at the supermarket
if they're off season.
But if you're roasting nice, ripe, summer strawberries,
it's like crazy.
I'm just gonna add some sugar and vanilla to this,
but if you want, you could add
a drizzle of balsamic vinegar, like a nice aged one,
or even a sprinkle of pepper in as well.
Those are nice additions to your strawberries.
But it's totally up to you,
if you wanna make a lot of strawberry topping,
two pounds, four pounds,
just double, triple, quadruple the recipe,
whatever you want.
This is amazing as a strawberry shortcake edition,
or an ice cream sundae, it's just really tasty.
As soon as all your strawberries are in a nice big bowl,
we're gonna toss them with 1/4 cup of sugar
and a teaspoon of vanilla extract.
Give them a quick toss just to mix things up a bit.
Now you're gonna dump these out onto a baking dish
and roast at 425 degrees.
You know what?
I'd be remiss if I didn't tell you that,
if you didn't wanna use the vanilla,
or if you want an extra flavor,
you could add in some rose water or orange blossom water.
That'd be so nice in summary.
Okay, spread your strawberries out a bit, just like that.
And now we're gonna toss this into the oven
for 25, for 20 to 25 minutes.
Make sure to stir the strawberries halfway through baking.
So you'll notice that the strawberries are bubbling,
and just have released a ton of juices when they're ready.
In you go.
Okay, my strawberries are roasted, hot out of the oven,
and way too hot for panna cotta,
so we're gonna pour these into a container to chill out.
It's always a best practice to put
not screeching hot things into the fridge.
This is gonna go into the fridge to chill.
When we come back, we'll be unmolding, assembling,
and tasting our delicious panna cotta.
I let my panna cotta chill,
and now I wanna show you how to dress it up,
and also get it out of that ramekin,
it is a little bit tricky if you're choosing to plate it.
So first of all, this is set.
Turn it to the sides,
you can see there's a little bit of a wobble.
All those beautiful vanilla beans are on the bottom,
so it's a nice surprise for people to find,
but the flavor has been infused throughout.
All you have to do is
spoon some of the strawberry mixture on top.
That's kind of it, just decide how much people want.
And I always like to give
some of that reduced juice as well, that's the best part.
If you wanna get the panna cotta out of these ramekins,
here's what you should do.
This is a pretty strong seal at the edge.
Get a really thin knife,
and just trace it really carefully around the very edge.
Your goal is to release the top,
where it's dried a bit,
without really tearing the panna cotta.
'Cause it's very delicate, it's a delicate, silky custard.
Now that we've done that,
dip it in hot water just for a few seconds.
This'll warm it up and melt just a tiny little bit.
Dry your ramekin off, invert your plate on top of it.
Try and get it centered, that's always nice.
And now we're going to flip it over.
Did it come out?
Tap, tap, tap, tap, tap, tap.
Lift it out.
If it's a little bit off center and it's bothering you,
use that same knife and just wiggle the edge out a bit.
Don't go crazy on this, because you will tear it.
Now that your panna cotta has been released,
go ahead and spoon some of the strawberry mixture over it.
And it's now ready to go.
I love seeing the strawberries with the vanilla beans
on top of your unmolded panna cotta.
It makes the trouble of getting it out worthwhile.
Jiggle, jiggle, jiggle.
So I love the way this plated panna cotta looks,
but this one is a slightly larger portion,
so I think that's what I'll be eating.
Before I take a bite, if you liked this recipe,
check out my Vanilla playlist.
Tons of vanilla recipes, and they're all delicious too.
All right, but now it's time for a bite,
even though I've been eating so much of this off camera.
Those roasted strawberries have so much flavor,
and they pair perfectly with that
mild, creamy, silky vanilla custard.
You gotta make this recipe.
And if you like this video,
hit that Like button and subscribe,
and I'll see you in the next Vanilla video.