Panna cotta is a classic Italian dessert that wins over with its silky texture and delicate cream flavor. In this version, panna cotta becomes an even more special experience: we stuff it with strawberry jam and crown it with a cinnamon crunch. The result is a perfect balance between the softness of the cream, the sweet acidity of the fruit, and the crunchy touch of the crumble.
This panna cotta recipe is ideal for those looking to impress on a special occasion or simply indulge. It's easy to make, with easily available ingredients, and although it requires chilling time, the process is very rewarding. Panna cotta is made with heavy cream, sugar, vanilla essence, and gelatin, which gives it that firm yet creamy consistency.
The jam filling can be strawberry, as in this case, or any other fruit you prefer. The crunch, made with flour, butter, sugar, and cinnamon, adds a texture that contrasts wonderfully with the panna cotta. If you've never made panna cotta, this recipe with jam is an excellent starting point to shine in the kitchen.
Prep
240 min
Servings
8
Calories
278 kcal
In a bowl, put the cream, with the sugar, the vanilla essence and the lemon zest, stirring so that they are well integrated.
Dissolve the gelatin in the water, stirring well, and place in the microwave for 30 seconds. Pour it over the panacota and stir for 1 minute.
Pour the mixture into a mold, lined with plastic wrap, fill up to the middle of the bowl and send it to the freezer, or refrigerator, for 2 hours.
Make the fresh strawberry jam for panaccota
Remove the mold from the fridge, with the help of a spoon, remove some of the panacotta, making a hole, to fill it with strawberry jam.
Add the jam, and cover with the rest of the panacotta, place in the freezer for another 2 hours.
To make the crisp, integrate the ingredients by hand so that there is a granulated flour, bake it at 180º C for 15 minutes.
For plating, if you made a large mold, we recommend that you put a plate or platter on the base and turn the panacota over, leave it for a few minutes and very carefully remove the mold.
Decorate with the rest of the jam, over the panacota and spread the crisp.
