Strawberry Purée Panna Cotta
Use Purée Strawberry, Frozen, Boiron (1kg) to make this recipe. Strawberry purée turns panna cotta into a fruit-led dessert rather than cream with a sauce. Add the purée after the gelatine has dissolved and the cream has cooled slightly to preserve its aroma and colour.
At a glance
- Yield: 6
- Preparation: 20 minutes
- Cooking: 10 minutes
- Chilling or freezing: 5 hours
Ingredients
- 300g strawberry purée, thawed
- 300ml double cream
- 60g caster sugar
- 4 gelatine leaves, about 8g
- 1 tsp vanilla extract
- 1 pinch fine sea salt
Method
- Soak the gelatine in cold water for five minutes.
- Warm the cream, sugar, vanilla and salt until steaming but not boiling. Remove from the heat and dissolve the squeezed gelatine in it.
- Let the cream cool for five minutes, then whisk in the strawberry purée until even.
- Divide between six glasses and chill for at least five hours, preferably overnight.
- Serve directly from the glasses for the softest set.
Why this recipe works
Fruit adds water and acidity, so strawberry panna cotta needs slightly more gelatine than a plain version. Mixing the purée into warm rather than boiling cream protects the fresh flavour.
Practical tips and variations
- Stir the thawed purée before weighing it.
- Taste before adding all the sugar if the purée is already sweetened.
- For clean layers, chill tilted glasses in an egg box until set.
Serving and storage
Cover the glasses and refrigerate for up to two days. Do not freeze because the cream can become grainy after thawing.
Frequently asked questions
Why did my panna cotta not set?
The gelatine may not have dissolved fully, or the quantity may have been too low for the added fruit.
Can I use agar instead of gelatine?
Yes, but agar must be boiled and produces a firmer texture. Follow the manufacturer's dosage for the total liquid.
Can I unmould this panna cotta?
It is designed as a soft glass-set dessert. For unmoulding, increase the setting agent slightly.
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