Pannacotta and Strawberry Sauce

Aren’t we lucky here down-under that we have strawberries and cherries around this time of the year and of course for Christmas? Bob bought two punnets from one of the road side stalls last week and we celebrated our first glimpse of summer with these wonderful fruits and pannacotta. I love pannacotta. It is so versatile (and easy) that you can have many kinds of sauces and fruits with.

For 2 you will need:

Pannacotta

½ cup cream
½ cup milk
1 teaspoon gelatine powder
2 tablespoon sugar
½ teaspoon vanilla extract
40 ml water

Grease two jelly moulds (I use the plastic ones with removable bottoms). Sprinkle gelatine powder in the water in a jug (large enough to hold 2 litres) and leave for 5 to 10 minutes. Place milk, cream and sugar in a saucepan and heat up the mixture until the sugar is dissolved, add vanilla extract.

Pour warm milk mixture over the gelatine in the jug and stir to combine. Make sure that all the gelatine is incorporated into the milk. Leave to cool down a little bit before dividing into the moulds. Refrigerate until set ( at least 3 hours).

Strawberry Sauce

150 grams fresh strawberries, hulled and quartered
2 tablespoon sugar
1 tablespoon water

Place all the ingredients into a saucepan over medium heat. Stir until strawberries become a little bit soft and the juice thickens up. Remove from heat and transfer the sauce to the bowl. Leave to cool down completely. 

Turn the pannacotta out onto your pretty plates. Spoon the sauce over your pannacotta and enjoy.

Edit: Some tip to avoid separation - leave the Panna Cotta mixture to cool down to room temperature and stir again before pouring into the moulds.