Butterism: Strawberry Panna Cotta

I never thought Panna Cotta was this easy! Make this because my boss's request, for his anniversary. And I called this Project Strawberry and Cream. Not only the main ingredients are strawberry and cream (of course,duuh~), but the color too. I made a packaging box for this panna cotta, but i completely forgot to take pictures *sighh* The packaging was so cute, combination between tartan and polka dot pattern, with the bright red and cream color (try to imagine, i can't give you pictures).

And for better, I based the panna cotta with vanilla shortbread. So it'll give more texture, the bouncy creamy panna cotta with soft-crunch shortbread. I tried it with hazelnut shortbread before, but the hazelnut came out too strong and defeated the panna cotta's flavor. We're back to basic!

I browse a lot of recipes before i came out with this one, David Lebovitz, with a little adaption, since I use strawberry instead of vanilla flavor.

Strawberry Panna Cotta

adapted from http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/

For Panna Cotta :

4 cups (1l) heavy cream (or half-and-half)

1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

strawberry, cut into little pieces, use as much as you need

For Buttercream :

60 gr unsalted butter

1/3 cup (about 75gr) icing sugar

1 tsp vanilla essence - I recommend to use good quality vanilla essence, this basic thing need an extravagant taste.

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Add the strawberries into cream mixture.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours.

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.

I made the mini version of this.