{"id":3578,"date":"2014-04-24T23:59:23","date_gmt":"2014-04-24T21:59:23","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3578"},"modified":"2014-04-24T23:59:23","modified_gmt":"2014-04-24T21:59:23","slug":"recipe-panna-cotta-with-strawberry-gelee","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-panna-cotta-with-strawberry-gelee","title":{"rendered":"Recipe: Panna cotta with strawberry gel\u00e9e"},"content":{"rendered":"

\"Recipe-Panna<\/a><\/p>\n

Panna cotta<\/strong> is a great dessert<\/strong> because:<\/p>\n

    \n
  1. It’s good<\/li>\n
  2. It’s super easy and quick<\/strong> to make<\/li>\n
  3. It’s Italian \ud83d\ude42<\/li>\n<\/ol>\n

    You can’t get any easier than this. As the name says (“Cooked cream”), the recipe<\/strong> is basically “heat the cream and add gelatin<\/em>“, that’s it.<\/p>\n

    \"Recipe-Panna<\/a><\/p>\n

    Anyone can make it, and it’s particularly handy<\/strong> when you don’t have much time<\/strong> to prepare a dessert for your guests: I can guarantee than it can be made in 15 minutes<\/strong> (ok, then you need to wait a bit for the gelatin to have effect<\/em>)!<\/p>\n

    Panna cotta<\/strong> is usually topped with a gel\u00e9e<\/strong> (which is just fruit pur\u00e9e with gelatin<\/em>) and for this version\u00a0I chose strawberries<\/strong>, but you can choose any other fruit (blueberries, raspberries, mango,… but avoid citrus fruits, kiwi and pineapple which don’t work well with gelatin<\/em>).<\/p>\n

    So you don’t have any excuse now, even if you don’t have an oven!<\/strong> Here’s the recipe!<\/p>\n

     <\/p>\n

    \n \n

    Panna cotta with strawberry gel\u00e9e<\/h2>\n
    \n \n \"\"Print recipe<\/a>\n