I don't know what you think, but for me the combination between white and red colors means summer. First of all for clothes, 'cause in summer white is THE color and its combination with red is simply divine (I have an unbridled love for sailor t-shirts in red and white, but maybe that's just my mental disturbance) but also for food.
If you think about it for a moment you'll realize that I am not ranting (not too much, at least): think about caprese salad (tomatoes and mozzarella is the red and white combination par excellence), think about the whitish cold pasta that goes well with the juicy summery cherry tomatoes (and other things necessary to make a pasta salad), think about the multitude of red summery fruits … and, to honor this latter category, I decided to combine strawberries and something white and succulent. So, since I'm a true Piedmontese (yes, we invented it, let this be known), I immediately thought of panna cotta. Should I comment on the result, or my pictures (now under the label in loving memory, since the panna cotta is gone) speak for themselves?
It's a fresh and summery dessert, that's for sure, and you can combine it with any fruit you want, and like this it will be lighter than the traditional caramel panna cotta (or chocolate panna cotta): you could use strawberries, raspberries, apricots, blueberries, peaches … in short, whatever you like, and the result will be unbeatable.
PANNA COTTA WITH STRAWBERRIES COULIS
Ingredients (4 servings)
For panna cotta
* 400 ml whipping cream
* 100 ml milk
* 100 g powdered sugar (if you use granulated one, I think 60 g of it are enough). I don't like too sweet dessert, but you can add other 50 or 60 g of sugar
* 3 fish glue sheets (6 g)
* a vanilla bean (optional – I don't like the vanilla flavor in pann cotta, so I didn't use it)
For strawberries coulis
* 250 g strawberries (you can add some more, obviously)
* 2 tspn of sugar (or more)
Soak the fish-glue in cold water for 10 minutes. Meanwhile, pour whipping cream and milk in a saucepan and put it on a low flame (if you chose to add vanilla flavor, put the vanilla bean cut lengthwise in the saucepan), then add the sugar and stir, so that it fully dissolves. Bring almost to boiling point and then turn off the heat (and remove the vanilla bean, if you put it). Squeeze the fish-glue and place it in the saucepan with cream and milk, stirring so that the gelatin completely dissolves.
Wet the molds with cold water and pour the mixture into them, strain it through a sieve (so you'll eliminate any lumps). Put them in the refrigerator for at least 5 to 8 hours, but you can prepare your panna cotta the day before (it will be even better).
About an hour before serving, prepare the strawberries coulis: wash and clean the strawberries, place them in a food processor with two tablespoons of sugar (or more, if you prefer) and blend briefly. If you prefer a sauce without seeds, strain the strawberry puree through a sieve, otherwise put the coulis in the refrigerator to cool.
Just before serving, turn upside down the molds on dessert plates and take panna cotta out of the mold cutting its edges with a thin blade; if it's not enough, dip briefly (otherwise the panna cotta will start to melt) the molds in hot water. Decorate with strawberry coulis and, in addition, garnish with whole strawberries.