Strawberry Prosecco Panna Cotta

Step 1/16

• ¼ tbsp gelatin powder

Dissolve the gelatin in 1 tbsp. of cold water and set aside.

Step 2/16

• 142⅞ ml double cream
• 21⅜ g caster sugar
• 71⅜ ml milk

• saucepan

In a saucepan over low to medium heat, simmer the double cream, milk, and caster sugar. Keep stirring to dissolve the sugar and then add vanilla essence.

Step 3/16

• ⅝ tsp vanilla extract

Add the vanilla essence and continue mixing to dissolve the sugar.

Step 4/16

Add the dissolved gelatin and continue stirring, until the gelatin has dissolved and is combined into the cream mixture.

Step 5/16

Bring to a simmer and then remove from the heat and set aside to cool for a few minutes.

Step 6/16

• muffin tin

Use a muffin tray to place the dessert cups. When pouring the cream mixture into the cup, hold the cup slightly diagonally—pouring the mixture at an angle.

Step 7/16

Chill in the fridge for up to 2 hours or until it is set (you can let the cream set overnight).

Step 8/16

• 171⅜ g strawberries
• 28⅝ g caster sugar

• saucepan

To make the berry coulis: add the strawberries and caster sugar to a saucepan and let it simmer over low heat.

Step 9/16

• 2¼ tbsp Prosecco

Gradually add tablespoons of the Prosecco and continue stirring to ensure that the sugar is dissolved.

Step 10/16

Give it a little taste and add more Prosecco to cater to your taste.

Step 11/16

Bring to a simmer and remove from the heat and let it cool for a few minutes.

Step 12/16

• blender

Pour the strawberry coulis into a smoothie maker and blend.

Step 13/16

• fine sieve
• bowl

Using a strainer, pour the Strawberry Prosecco coulis into a bowl or pyrex jug.

Step 14/16

Take the dessert cups out of the fridge; the cream mixture should be set after 2 to 24 hrs later.

Step 15/16

Straighten the dessert cups and pour the strawberry coulis onto the dessert cups.

Step 16/16

Keep the dessert chilled in the fridge until it is served.

Enjoy your meal!