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Perfect Strawberry Champagne Panna Cotta

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A delicate, smooth, and surprisingly easy panna cotta infused with fresh strawberries and champagne, perfect for elegant entertaining and special occasions.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ⅓ cup (65 g) granulated sugar
  • 2 teaspoons (about 7 g) gelatin powder (Knox recommended)
  • ¾ cup (180 ml) champagne (brut or dry style)
  • 1 cup (150 g) fresh strawberries, hulled and roughly chopped
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (5 ml) vanilla extract
  • Optional garnish: fresh strawberry slices, mint leaves, or edible flowers

Instructions

  1. Bloom the gelatin: Sprinkle 2 teaspoons of gelatin powder over ⅓ cup (80 ml) of cold milk in a small bowl. Let it sit for 5 minutes until spongy.
  2. Prepare the strawberry puree: Blend 1 cup of hulled strawberries with 1 tablespoon of fresh lemon juice until smooth. For extra silky texture, press puree through a fine mesh sieve to remove seeds. Set aside.
  3. Heat cream mixture: In a small saucepan, combine 1¾ cups (420 ml) heavy cream, remaining ⅔ cup (160 ml) milk, and ⅓ cup granulated sugar. Warm over medium heat, stirring occasionally until sugar dissolves and mixture is hot but not boiling (around 170°F / 77°C).
  4. Dissolve gelatin: Remove cream mixture from heat. Add bloomed gelatin and whisk until completely dissolved.
  5. Add vanilla and champagne: Stir in 1 teaspoon vanilla extract and ¾ cup champagne.
  6. Combine with strawberry puree: Gently fold strawberry puree into cream mixture until fully incorporated and smooth pink color is achieved.
  7. Pour into molds: Divide mixture evenly into 6 ramekins or small glasses. Let cool to room temperature for 10 minutes.
  8. Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  9. Serve: Garnish with fresh strawberry slices and mint or edible flowers. To unmold, dip ramekins briefly in warm water and invert onto plates, or serve directly in glasses.

Notes

Bloom gelatin properly in cold liquid before adding to hot cream to avoid clumps. Do not boil the cream mixture to keep texture silky. Strain strawberry puree for smoothness. Chill panna cotta for at least 4 hours or overnight for best set and flavor. Use dry or brut champagne for balanced sweetness. Agar-agar can be used as a vegetarian gelatin substitute with adjusted quantities and method.

Nutrition

Keywords: panna cotta, strawberry panna cotta, champagne dessert, elegant dessert, easy panna cotta, creamy dessert, party dessert, fresh strawberries, gelatin dessert

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