• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert » Pudding

    Vanilla Bean Panna Cotta with Strawberry Coulis

    Published by Melissa on February 27, 2011 | Updated June 10, 2022 | 53 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    Vanilla Bean Panna Cotta with Strawberry Coulis on a white plate

    The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

    This was the perfect challenge for February! I made Vanilla Bean Panna Cotta hearts with Strawberry Coulis and Florentine Heart Cookies for Valentine’s Day. Strawberry coulis is a fancy name for a strawberry sauce that has been strained so it doesn’t have any seeds. Panna Cotta is a smooth, creamy, sensual dessert that is an ideal end to a romantic meal.

    I followed the given recipes except I substituted agave nectar for the honey and added a teaspoon of vanilla bean paste in the Panna Cotta. Like many others, my cookies spread too much so I added a bit more flour and staggered them on the cookie sheet baking only 8 on a sheet. After they were baked my husband cut them out with a metal cookie cutter.

    We’d never had Florentines before and we loved this light, crispy, sweet cookie. We couldn’t stop eating the bits that were cut off. The leftover bits would be a fabulous topping for a sundae.

    Vanilla-Bean-Panna-Cotta-2

    plate of panna cotta with strawberries, white chocolate and blueberries
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Strawberry Panna Cotta

    Sweet and light panna cotta with strawberry sauce and tuiles is an easy custard set with gelatin for its creamy texture.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: panna cotta
    Calories: 80kcal
    Author: Barbara Bakes LLC
    Prevent your screen from going to sleep

    Equipment

    • RSVP International Endurance (NCP-6) Measuring Cups, Medium, Stainless Steel
    • 1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients
    • OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White

    Ingredients

    • 1 cup 240 ml whole milk
    • 1 tablespoon one packet (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
    • 3 cups 720 ml whipping cream (30+% butterfat)
    • ⅓ cup 80 ml honey (I used agave)
    • 1 tablespoon 15 ml (15 gm) (½ oz) granulated sugar
    • 1 teaspoon vanilla or vanilla bean paste
    • pinch of salt

    Instructions

    • Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
    • Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
    • Next, add the cream, honey, sugar, vanilla and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
    • Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
    • Refrigerate at least 6 hours or overnight. Add garnishes and serve.

    Nutrition

    Serving: 1g | Calories: 80kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 50mg | Sugar: 1g
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Nestle Florentine Cookies

    Prep Time10 minutes mins
    Cook Time8 minutes mins
    Additional Time10 minutes mins
    Total Time28 minutes mins
    Servings: 2 ½ - 3 Dozen
    Author: Barbara Bakes LLC
    Prevent your screen from going to sleep

    Ingredients

    • ⅔ cup 160 ml (150 gm) (5.3 oz) unsalted butter
    • 2 cups 480 ml (160 gm) (5 ⅔ oz) quick oats
    • 1 cup 240 ml (230 gm) (8 oz) granulated sugar
    • ⅔ cup 160 ml (95 gm) (3? oz) plain (all purpose) flour ( I used 1 cup)
    • ¼ cup 60 ml dark corn syrup
    • ¼ cup 60 ml whole milk
    • 1 tsp 5 ml vanilla extract
    • pinch of salt
    • 1½ cups 360 ml (250 gm) (9 oz) dark or milk chocolate

    Instructions

    • Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.
    • Melt butter in a medium saucepan, then remove from the heat.
    • To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
    • Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
    • While the cookies are cooling melt your chocolate until smooth either in the microwave (1 ½ minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).
    • Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
    • Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.
    • This recipe will make about 2 ½ - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).
    Vanilla-Bean-Panna-Cotta-2
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Strawberry Coulis

    Cook Time10 minutes mins
    Total Time10 minutes mins
    Author: Barbara Bakes LLC
    Prevent your screen from going to sleep

    Ingredients

    • Strawberry Coulis
    • 3 cups strawberries diced
    • ½ cup sugar
    • ¼ teaspoon orange zest
    • 2 tablespoons water

    Instructions

    • In a medium saucepan, combine all the ingredients and bring to a boil. Once it is boiling and the sugar has been dissolved, turn off the heat.
    • Purée until smooth with an immersion blender or transfer the mixture to a blender and purée until smooth. Strain through a mesh strainer to remove the seeds.
    • Store in a sealed container in the refrigerator for up to 1 week or freeze to use at a later date.

    Thanks Mallory for a fabulous challenge! Please visit the Daring Kitchen to see a slideshow of the fabulous desserts the Daring Bakers created for this challenge and additional tips and recipes.

    Panna-Cotta-Hearts

    Pin
    Share
    Tweet
    « Bacon and Potato Frittata
    Pressure Cooker Steel Cut Oats »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lori @ RecipeGirl

      February 12, 2012 at 8:12 am

      So delicious! I have never ever made panna cotta- looks wonderful as a Valentine’s Day treat!

      Reply
    2. Sprinzette @ Ginger and Almonds

      March 08, 2011 at 4:21 am

      How lovely. I’ve just found your blog, and this looks so gorgeous. I am going to have to come back for more inspiration.

      Reply
    3. Barbara @ Modern Comfort Food

      March 06, 2011 at 11:48 am

      I’ve so enjoyed seeing on the variations on this month’s Daring Bakers’ challenge, and your version looks so very special and delicious, Barbara. Strawberry season is on here in Florida, and your recipe would be the perfect dessert treat for us right now.

      Reply
    4. Mardi@eatlivetravelwrite

      March 05, 2011 at 5:32 pm

      Absolutely stunning Barbara. Love the shape and the coulis!

      Reply
    5. Beth

      March 03, 2011 at 5:12 pm

      What a beautiful photo! You made my mouth water, just thinking about eating those leftover bits!

      Reply
    6. Lisa

      March 02, 2011 at 10:41 pm

      Stunning, Barbara! It’s like Valentine’s Day all over again, which is ironic, since I dubbed my panna cotta entry my official Valentine’s day post since I missed it this year on my blog lol

      Having said that, your heart shaped panna cottas are gorgeous, so reminiscent of coeur a la cremes, and your florentines are perfect! Beautifully done as always 🙂

      Reply
    7. Delishhh

      March 02, 2011 at 11:21 am

      Nice work on the challange – love what you did. I decided to do the chocolate version!

      Reply
    8. Megan

      March 02, 2011 at 9:04 am

      Barb, you did a great job on the challenge! I love the hearts. I have made a vanilla bean panna cotta so I know how delicious this was. But I haven’t made those cookies.

      Reply
    9. Sue

      March 01, 2011 at 11:39 pm

      Your panna cotta and florentines look so pretty. The hearts are perfect and your coulis is such a vibrant red. Love it!

      Reply
    10. lynn

      March 01, 2011 at 10:47 pm

      What a lovely dessert. It looks perfect for Valentine’s Day 🙂

      Reply
    11. Nutmeg Nanny

      March 01, 2011 at 8:33 pm

      Delicious and beautiful! I really need to start doing Daring Bakers again. I used to love doing it and then I got really busy. I need to challenge myself again 🙂

      Reply
    12. JennyBakes

      March 01, 2011 at 5:47 pm

      Beautiful as always, Barbara.

      Reply
    « Older Comments

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    German-Chocolate-Cake-Barbara-Bakes

    Easy 5-Ingredient German Chocolate Cake

    Triple Berry Compote with Fresh Berries in a wooden bowl with a spoon in it

    Quick Triple Berry Compote

    cracked top baked and neat rows of neiman marcus cookies stacked on a white plate

    Neiman Marcus Cookie Recipe

    meat and beans sandwiched between two tacos covered in salsa, cheese, tomatoes, green onions, and a dollop of sour cream

    Mexican Pizza

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.