- 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.
