Strawberry panna cotta (bavarese) is a delicious dessert, ideal to celebrate Spring!
Strawberry season reaches its peak in May, offering the sweetest and most delicious flavour. This panna cotta intensifies their freshness creating a symphony of tastes in which the light sourness of lemon balances perfectly the sweetness of whipped cream.
I noticed, reading American recipe books, that panna cotta includes also the concept of bavarese, whereas the 2 cakes are quite different. While both of them are made basically with gelatin and whipping cream, panna cotta is a “white dessert” served with a chocolate sauce or a fruit compote, while bavarese includes fresh fruits, zabaglione and a wider assortment of ingredients in its own mixture.
IMPORTANT NOTE: in order to follow the American system with cups and pounds, I slightly varied the quantities to adjust it compared to the Italian recipe. Decide which system you prefer, the taste is the same, the result too.
Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes | Yield: Makes 4 servings.
- 3 cups (500 gr.)sliced strawberries (1 pound) – room temperature
- 1 cup (250 gr.) white sugar
- 1/2 organic lemon zest
- 2 pkgs Knox gelatin or gelatin sheets 25 grams (about 5 sheets)
- 2 1/3 cups (500 ml) fresh whipping cream
- (according to your own taste) wild strawberries
Special tools: Electric blender, electric mixer, Bundt cake silicone mold, size: 9″ (Dia) x 3″ (H), 2 big bowls.
Soften gelatin as directed on package in cold water OR, as in the case of gelatin sheets, place them in a bowl with lots of cold water.
Blend strawberries, sugar and the lemon juice, juice in a blender until very smooth, then pour it in a bowl.
In the other bowl whip cream until solid.
Heat gelatin over low heat in a small saucepan, stirring until dissolved (in case you are using sheets, squeeze them by hand before you put it in the saucepan).
Remove from heat and add to strawberry mixture, then add cream and whisk it into strawberry purée. Pour into mold. Be delicate but fast in order to prevent roping (making strings of gelatin).
Pour into the mold and let it cool in the refrigerator for at least 4 hours.
To unmold, dip mold in a bowl of hot water 2 or 3 seconds, then invert panna cotta onto dessert plate and remove mold.
You can add wild strawberries in the central hole.