Okay so the other dish I made for my mama was panna cotta 🙂
Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, chocolate, caramel sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts.
So it was really really easy. Soften the gelatin. Add the milk and sugar together and bring it to a simmer. Take it off of the heat and mix it with the gelatin. Stir it for a few minutes and strain the mixture through a sieve. Pour the mixture either into ramekins or a pan you would want it to be in and set in refrigerator.
Wait until it’s set: at least a couple hours. When it was set I sliced a bunch of strawberries and lined them on the panna cotta:
I thought the dish could use a bit more color so I plopped a few blueberries in between the strawberries:
I decided it still needed a bit of a kick. So I whipped up a quick and easy strawberry sauce.
I sprinkled it on top of the dish 🙂
Decorate in a way you like 🙂
Combine all ingredients in a medium nonreactive saucepan. Cook over medium-low heat, stirring occasionally, until strawberries are soft, 5 to 7 minutes. Serve warm or at room temperature.