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Makes 5 servings
Preparation and cooking time: 20 minutes


Panna Cotta:

1 cup heavy cream
1/3 cup whole milk
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon gelatin powder

Strawberry Balsamic Glaze:

1 1/2 tablespoons balsamic vinegar
1/3 cup white sugar
1 1/2 cups canned strawberries, separate strawberries from syrup


Panna Cotta:

  1. Place milk and kesong puti in a blender and blend until smooth. Set aside.
  2. In a medium sized saucepan, combine cream and sugar over medium heat and stir until sugar dissolves. Add the milk mixture and stir until well combined. Whisk in the gelatin until dissolved and fully incorporated and slightly thickened. Add vanilla and mix.
  3. Strain the mixture over a fine sieve.
  4. Place in molds and chill until set for about 30 minutes to 1 hour.

Strawberry Balsamic Glaze:

  1. In a medium sized pan over medium heat, dissolve the sugar in equal amount of water until it turns into simple syrup. Add 1 cup of strawberry syrup into the simple syrup and whisk until well combined.
  2. Blend strawberries in a blender, adding enough of the prepared syrup until it reaches a smooth and slightly thick glaze consistency. Mix in the balsamic vinegar in the blender.
  3. Place a thin layer of glaze over the Panna Cotta and chill until set.

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