panna cotta + strawberry jelly

 Whoop whoop!

It's time for another ingredient-based Instagram collaboration project, y'all! Again, I'm honored to share space and ideas with tremendous chefs and bakers who are all presenting recipes with a common ingredient. This go 'round, our common ingredient is the crowd-pleasing strawberry! As always, many thanks to Square Meal Round Table  and What's Annie Eating for organizing this fun collab.  Be sure to check out the other recipes at the bottom of this post or check out #strawberriesarethejam on Instagram. 

This recipe is relatively simple and comes together quickly once you have the ingredients gathered, but you have to budget adequate cooling time so everything sets up nicely. I recommend making the panna cotta one evening and letting it chill overnight in the fridge, then adding the jelly the next day, giving it at least 4 hours to chill before serving. This dessert looks impressive with minimal effort (read: I'm lazy!), and it's sure to please on a warm day. Plus you can make this ahead of time and spend more time with guests than fussing over a hot oven. Win win win. 

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Panna cotta + strawberry jelly

Partially adapted from Maria Tiramisu's recipe
Makes about 8 servings, depending on your ramekin or serving vessel size

Ingredients

Panna cotta

  • 1 packet of gelatin
  • 2 Tablespoons water
  • 2 1/4 cups heavy cream
  • 3/4 cups whole milk
  • 1/3 cup sugar
  • 2 teaspoons vanilla bean paste or vanilla extract

Strawberry jelly

  • 2 cups hulled strawberries, pureed 
  • 1/3 cup sugar
  • 1 packet gelatin
  • 1/2 cup hot water

A few fresh chopped strawberries for topping

Method

1. Make the panna cotta
    If you are going for the slanty look I used, line a muffin tin with a kitchen towel and place your serving dishes in them at an angle.

    Sprinkle the gelatin on top of the water in a small microwaveable bowl and let sit for 1 minute. Heat in 10-15 second intervals in the microwave, stirring with a fork between heating, until the gelatin dissolves. Set aside.

    Combine the heavy cream, milk, and sugar in a large saucepan and heat over medium-high heat until just boiling. Remove from the heat and stir in the gelatin and vanilla. Pour into a container with a spout for easy pouring into your ramekins or serving containers. 

    Cool in the refrigerator for at least 4 hours, preferably overnight.

2. Make the strawberry jelly
     Puree about 2 cups of strawberries with a food processor and pour into a medium bowl.  Sprinkle the gelatin on top of the strawberries and let sit for 5 minutes. Stir for about 1 minute.

   Add the sugar and hot water. Stir until gelatin dissolved. 

   Pour the strawberry mixture into a container with a spout for easy pouring into your ramekins or serving containers. 

    Cool in the refrigerator for at least 4 hours, preferably overnight.

3. Top with fresh chopped strawberries before serving
     Refrigerate the panna cottas until ready to serve.

4. EAT

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Be sure to check out these amazing recipes in our strawberry party!

Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova
The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
Flours in Your Hair’s Strawberry Milk Donuts
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Strawberry Cobbler     
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
What Great Grandma Ate’s No Bake Strawberry Cheesecake Bars (Paleo, Vegan)
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Pie Girl Bakes’ Strawberry Ginger Pie
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries
Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers
Made from Scratch’s Roasted Strawberry and Basil Ice Cream
Eat Cho Food’s Strawberry Basil Glazed Donuts
What’s Karen Cooking’s Strawberry Eton Mess
More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka
Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries
Farm & Coast Cookery’s Strawberry & Thyme Shortcake
Marianne Cooks’ Strawberry Madeleines
Clean Plate Club’s
My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette
The Cinnaman’s Rose Hibiscus Strawberry Icebox Pie
Prickly Fresh’s Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette
Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries
Baking the Goods’ Mini Strawberry Lemon Cupcakes
Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches

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