Vanilla Panna Cotta with Strawberry, Chocolate Crumble | Recipe by roro

A rich and creamy vanilla panna cotta topped with fresh strawberries, indulgent chocolate crumble, and a smooth caramel sauce. A delightful combination of flavors and textures that’s perfect for any sweet tooth!

Servings: 2

Step 1: Prepare the Vanilla Panna Cotta

1. Ingredients:
   • Heavy Cream: 200 ml 🥛
   • Whole Milk: 80 ml 🥛
   • Granulated Sugar: 40 g 🍬
   • Vanilla Extract: 1/2 tsp 🌿
   • Gelatin Sheets: 1.5 sheets or 1/2 tbsp gelatin powder 🟡
2. Bloom the Gelatin:
   • If using gelatin sheets: Soak 1.5 gelatin sheets in cold water for 5-10 minutes until soft.
   • If using gelatin powder: Sprinkle 1/2 tbsp of gelatin powder over 1.5 tbsp of cold water and let it sit for 5 minutes.
3. Heat the Cream Mixture:
   • In a small saucepan, combine 200 ml of heavy cream, 80 ml of whole milk, and 40 g of granulated sugar.
   • Place over medium heat and stir continuously until the sugar dissolves. Do not let it boil.
4. Add the Gelatin and Vanilla:
   • Remove the saucepan from heat. Squeeze out excess water from the softened gelatin sheets or add the bloomed gelatin powder to the warm cream mixture. Stir until the gelatin is fully dissolved.
   • Add 1/2 tsp of vanilla extract and mix well.
5. Pour into Molds:
   • Strain the mixture through a fine sieve to remove any lumps.
   • Pour into two small serving glasses or molds. Let it cool to room temperature before refrigerating for at least 4 hours or until set.

Step 2: Make the Chocolate Crumble

1. Ingredients:
   • All-Purpose Flour: 20 g 🍞
   • Cocoa Powder: 10 g 🍫
   • Granulated Sugar: 20 g 🍬
   • Unsalted Butter: 12 g, cold and cubed 🧈
2. Preheat Oven:
   • Preheat your oven to 180°C (350°F).
3. Mix Ingredients:
   • In a bowl, combine 20 g of all-purpose flour, 10 g of cocoa powder, and 20 g of granulated sugar.
   • Add 12 g of cold, cubed unsalted butter. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Bake:
   • Spread the crumble mixture onto a small baking sheet lined with parchment paper.
   • Bake for 10-12 minutes or until crispy. Let it cool completely and then break into small pieces.

Step 3: Prepare the Caramel Sauce

1. Ingredients:
   • Granulated Sugar: 40 g 🍬
   • Water: 20 ml 💧
   • Heavy Cream: 20 ml 🥛
   • Unsalted Butter: 8 g 🧈
   • Sea Salt: A small pinch 🧂
2. Heat the Sugar and Water:
   • In a small saucepan, combine 40 g of granulated sugar and 20 ml of water.
   • Cook over medium heat, stirring occasionally, until the sugar dissolves and starts to turn a light amber color. Be cautious as caramel can burn quickly.
3. Add Cream and Butter:
   • Once the caramel reaches a deep amber color, carefully add 20 ml of heavy cream (the mixture will bubble vigorously).
   • Stir until smooth, then add 8 g of unsalted butter and a pinch of sea salt. Mix until well combined.
4. Cool:
   • Remove from heat and let it cool slightly. The caramel should be smooth and thick but pourable.

Step 4: Assemble the Dish

1. Unmold the Panna Cotta:
   • If using molds, gently run a knife along the edge and dip the bottom of the mold in warm water for a few seconds to loosen the panna cotta. Turn out onto a plate or serve directly in glasses if preferred.
2. Garnish and Serve:
   • Top each panna cotta with a few pieces of chocolate crumble.
   • Drizzle with the prepared caramel sauce.
   • Add fresh strawberry halves on top and finish with a sprig of thyme or mint for a pop of color.

Enjoy your dessert! 🍽️