Panna Cotta


200 ml liquid milk
200 ml whipping cream
1/2 tsp gelatin powder
1/2 cup ALOSRA white sugar
1 tsp vanilla extract
300g fresh strawberries, washed and chopped
2 tbs cold water


  1. Melt the gelatin in the two tbs of cold water and leave them aside for 5 to 10 minutes.
  2. In a pot on low heat, put 1/4 cup of sugar with the milk and cream.
  3. Mix the ingredients well until the sugar melts and remove the pot before boiling.
  4. Add vanilla extract to the milk mixture then add the gelatin and mix.
  5. Make sure the gelatin has melted and pour the mixture in serving cup and leave part of the mixture aside to make cups with multiple layers.
  6. Put the cups in the refrigerator for almost 4 hours until the Panna Cotta solidifies.
  7. For preparing strawberry sauce: put the strawberry pieces in a pot  over medium heat with 1/4 cup sugar and some water enough to submerge the strawberries.
  8. Remove the pot from the stove before reaching boiling point and put the mixture in an electronic mixer.
  9. Mix well until you get a liquid sauce.
  10. Let the sauce cool and pour half the amount over the prepared cups of Pinna Cotta and return them to the refrigerator until the strawberry sauce condenses a little.
  11. Repeat the pouring of the Pinna Cotta mixture over the strawberry mixture and wait until the layer solidifies in the refrigerator.
  12. Finally, add the remainder of the strawberry sauce over the solid Pinna Cotta layer.
  13. Put the ready cups in the refrigerator and garnish them with slices of strawberry before presentation.