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Vanilla Panna Cotta with Roasted Strawberry Topping
A silky‑smooth Italian vanilla panna cotta made without eggs, set with gelatin and enriched with cream, served with a sweet‑tart roasted strawberry compote. Make‑ahead friendly and perfect for a classy dessert.
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Critical Success Points
- • Heat milk to 140 °F without boiling
- • Fully dissolve gelatin in the warm milk
- • Chill panna cotta at least 6 hours before unmolding
- • Use a thin knife and a quick hot‑water dip to release the custard from ramekins
Safety Warnings
- • Milk and cream are hot – use oven mitts when handling the saucepan
- • Hot roasted strawberries can cause burns – let cool before refrigerating
- • Use a thin knife carefully when unmolding to avoid cuts
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