Vanilla Panna cotta with fresh strawberry sauce


  • 500ml  Fresh Cream
  • 50 g Sugar
  • 1 Vanilla bean (or vanilla extract)
  • 2 1/2 tsp Gelatin
  • 50 ml Cold water

Fresh Strawberry Sauce

  • 200g Fresh Strawberries
  • 2 tbsp Sugar


  1. Pour cream into a saucepan, split vanilla bean lengthwise and scrape all the seeds with a knife and into the cream,toss in the whole bean in too. Bring the cream to a simmer, take off the heat and discard the vanilla bean. Cover the pan for 30 minutes.
  2. Add sugar to the cream and re-heat until the sugar is dissolved.
  3. Lightly grease 6 to 7 cups(I used small steel tumblers) with oil.
  4. In a bowl sprinkle gelatin over cold water and let it stand for 10 minutes.
  5. Pour the warm vanilla cream over the gelatin and stir until it is completely dissolved.
  6. Divide the mixture into the greased cups and chill for 4 to 5 hrs or overnight.
  7. Make Strawberry sauce- Blend half of the strawberries with sugar in a blender till smooth.Chop the remaining strawberries and mix both.Transfer to a bowl.
  8. Removing the set panna cotta from the cups is pretty tricky. Run a knife around the edges and unmold into a serving bowl and serve with strawberry sauce.