A delicious and wonderful delicacy that perfectly embodies spring is nuvola di fragole. This delicious dessert is a smooth, creamy Vanilla Panna Cotta that is subtly infused with aromatic vanilla beans. A vibrant and delectable Strawberry Compote, made with fresh, ripe strawberries, tops this silky panna cotta. With each spoonful, the sweet, tart strawberry compote and the light, airy panna cotta combine to produce the ideal balance of flavors and textures, bringing you a taste of pure happiness. Nuvola di Fragole is more than just a dessert; it's an adventure through sugary, heavenly clouds.
Nuvola di Fragole: Panna Cotta alla Vaniglia con Composta di Fragole
Rated 4.0 stars by 1 users
Category
Italian
Servings
6
Prep Time
20 minutes
Cook Time
10 minutes
Calories
380
Author:
Angie M.
A delicious and wonderful delicacy that perfectly embodies spring is nuvola di fragole. This delicious dessert is a smooth, creamy Vanilla Panna Cotta that is subtly infused with aromatic vanilla beans. A vibrant and delectable Strawberry Compote, made with fresh, ripe strawberries, tops this silky panna cotta. With each spoonful, the sweet, tart strawberry compote and the light, airy panna cotta combine to produce the ideal balance of flavors and textures, bringing you a taste of pure happiness. Nuvola di Fragole is more than just a dessert; it's an adventure through sugary, heavenly clouds.
Ingredients
2 cups heavy cream
1 cup whole milk
-
1/2 cup granulated sugar
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1 vanilla bean (or 1 teaspoon vanilla extract)
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2 1/4 teaspoons (1 packet) unflavored gelatin
3 tablespoons cold water
2 cups fresh strawberries, hulled and chopped
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1/4 cup granulated sugar
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1 tablespoon lemon juice 1 teaspoon cornstarch (optional, for thickening)
For the Panna Cotta
For the Strawberry Sauce
Directions
Prepare the Panna Cotta
In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5-10 minutes to soften.
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, milk, and sugar.
If you're using a vanilla bean, split it lengthwise and scrape the seeds into the cream mixture. Add the vanilla bean pod as well. If using vanilla extract, add it later.
Heat the mixture over medium heat, stirring occasionally, until it starts to steam. Do not let it boil.
Combine Gelatin and Cream Mixture
Once the cream mixture is steaming, remove it from the heat.
Remove the vanilla bean pod if you used one.
Add the softened gelatin to the cream mixture and stir until completely dissolved. If you used vanilla extract, add it now and stir to combine.
Pour into Molds
Lightly grease your ramekins or molds with a flavorless oil like canola or vegetable oil.
Pour the cream mixture into the prepared ramekins or molds.
Chill
Place the filled ramekins or molds in the refrigerator and chill for at least 4 hours, or until set.
Prepare the Strawberry Sauce
In a saucepan, combine the chopped strawberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
If you want a thicker sauce, mix the cornstarch with a tablespoon of water to make a slurry, then add it to the strawberry mixture. Cook for an additional 1-2 minutes until thickened.
Remove from heat and let cool.
Serve
Once the panna cotta is set, run a knife around the edge of each ramekin and invert onto a plate to unmold.
Serve with the strawberry sauce spooned over the top.