Panna Cotta with Cointreau and Strawberries Recipe

This panna cotta with cointreau and strawberries dessert recipe is as creamy as a custard and as silken as creme anglaise, the French custard sauce, but without the drama of either dessert.

How comforting is that?

You can delight in a sophisticated sweet that doesn't demand your attention. You can luxuriate in a smooth dessert that doesn't curdle if you're engrossed in conversation with your partner. And you can linger over this dish as long as you like, which is a romantic plus.

Like a baked custard or custard sauce, the Italian panna cotta has a cream base. But unlike other cream desserts, it calls for gelatin, not eggs, for thickening, which makes it less temperamental.

Your only dilemma will be how rich to make the dish.

Traditional recipes call for heavy cream or whipping cream. (Panna cotta means cooked cream.)

However, using only heavy cream results in too much fat and too much guilt. You can lighten up without damaging the consistency or flavor. Switching to half-and-half delivers riches without being excessive.

Slimming the recipe even more, try a combination of half-and-half and milk. The result is lighter than the typical panna cotta, but just as flavorful due to the addition of Cointreau. You may experiment to find the dairy proportions that suit you.

[ Related: Panna Cotta with Ricotta & Orange Marmalade | Pure Heaven Panna Cotta ]

Panna Cotta with Cointreau and Strawberries

    Prep Time: 15 minutes

    Cook time: 5 minutes

    Yield: Serves 2

Panna Cotta with Cointreau and Strawberries Ingredients

    1 1/4 teaspoons unflavored gelatin (1/2 of 1 envelope gelatin)

    3 tablespoons Cointreau, divided

    1/4 cup sugar, divided

    1/2 cup half-and-half

    1/2 cup milk

    1 cup sliced strawberries

Panna Cotta with Cointreau and Strawberries Recipe Instructions

    Sprinkle gelatin over 2 tablespoons Cointreau and 1 tablespoon water in a small bowl. Set aside for 5 minutes for gelatin to be absorbed.

    Meanwhile, combine 3 tablespoons sugar with the half-and-half and milk in a small saucepan.

    Bring to a simmer over low heat. Whisk in gelatin and Cointreau, stirring constantly until mixture is smooth.

    Pour mixture into 2 heatproof glasses. Refrigerate for 2 hours.

    Combine strawberries with remaining 1 tablespoon sugar and 1 tablespoon Cointreau in a bowl.

    Stir and refrigerate for 2 hours. Attractively arrange half the strawberries in each serving; pass the remainder.

Each Panna Cotta with Cointreau and Strawberries serving has: 290 calories; 9.5 grams total fat; 4.5 grams protein; 35.5 grams carbohydrates; 31 milligrams cholesterol; 55.5 milligrams sodium and 2 grams dietary fiber.

[ Related: Panna Cotta with Ricotta & Orange Marmalade | Pure Heaven Panna Cotta ]

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Panna Cotta Italian Dessert Recipe with Cointreau & Strawberries

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