Strawberry Panna Cotta Recipe for Valentine’s Day

Start by hydrating the gelatin. Pour 48 milliliters (3.2 tablespoons) of water over 8 grams (0.28 ounce) of gelatin and let it sit for about 5-10 minutes until it swells.

In a saucepan, combine 300 milliliters (1.3 cups) of heavy cream, 150 milliliters (0.6 cups) of milk, 50 to 70 grams (0.25 to 0.5 cup) of sugar, and 1 teaspoon of vanilla extract. Heat the mixture until it just boils, then remove it from the heat.

After removing from heat, add the hydrated gelatin and stir until fully dissolved. Allow the mixture to cool slightly before pouring it into serving cups.

Refrigerate for 2 to 3 hours until the layer sets.

Begin by hydrating the gelatin as you did before with 30 milliliters (2 tablespoons) of water and 5 grams (0.18 ounce) of gelatin.

In a saucepan, combine 300 grams (10.5 ounces) of strawberries and 50 grams (0.25 cup) of sugar. Heat and bring the mixture to a boil, cooking for 1-2 minutes before removing it from the heat.

Strain the mixture through a fine mesh sieve to remove pulp and seeds. Add in the melted gelatin and mix well. Carefully pour this layer on top of the set cream layer.

Return to the refrigerator and chill for another 2 hours to set.

Once again, hydrate the gelatin by mixing 45 milliliters (3 tablespoons) of water with 7 grams (0.25 ounce) of gelatin and set aside.

Optionally, you can use fresh or frozen strawberries for the mousse. Cut the strawberries into small pieces, add sugar, and heat in a saucepan.

Bring the mixture to a boil for about 1 minute, then remove it from the heat. Use an immersion blender to puree the strawberry mixture, then strain it through a sieve to achieve about 250 grams (8.8 ounces) of strawberry puree.

Melt the white chocolate using a double boiler or microwave, then mix it with the strawberry puree. Finally, fold in the whipped heavy cream until smooth and combined. Optionally, add a drop of red food coloring for a more vibrant look.

Spread the mousse over the strawberry layer in the cups and refrigerate for at least 2 hours to set.