Traveling Home // Chocolate Panna Cotta with Macerated Strawberries

How was your weekend?  We spent most of our weekend getting ready for our travel. But besides packing we indulged ourselves with a chocolate dessert and fresh strawberries from the farm. I made chocolate panna cotta with macerated strawberries— so we sat in our little porch and enjoyed every bit of it. It was nice to take some time off to relax, before heading home :)

Soon I’ll be taking walks with my mom and celebrating life with beloved family and friends.  I cannot wait to be there and I’m very excited to see my family once again! However this trip will not only lead us to Argentina but also to Chile. Where we will be visiting more relatives! And so without further ado, here is the recipe. I’m off for now:)

Hope you enjoy this upcoming weekend- I’ll be back soon sharing photos from our travel, from Argentina and Chile.

Chocolate Panna Cotta
serves 4-6 (depending on ramekin size)

2 1/4 C. pouring cream
1.7 oz dark chocolate, grated
1/4 C. sugar
1 tsp. vanilla essence 
2 1/2 tsp. powdered gelatin
50 ml cold water

In a medium saucepan, add cream, sugar and vanilla essence. And heat until sugar is completely dissolved -- do not boil-- When ready remove from the heat and add grated chocolate. Return to the heat, cover and stir --mixing with a wooden spoon--for about 10 minutes until chocolate is dissolved and smooth. 
In a little cup add gelatin and cold water, mix gently and let set for a couple of minutes. Divide the mixture among ramekins and let cool to room temperature. Refrigerate for 3 hours or up to 2 days. Serve with macerated strawberries on top.

Macerated Strawberries

2 C. Strawberry, cut in halves
3 Tbsp. Sugar
1 tsp. lemon juice
In a medium bowl, add strawberries, sugar and lemon- and cover with plastic wrap. Refrigerate for 2-3 hours and serve over panna cotta.


  1. Que rico Aldy!!.....al fin lego el dia....si vas a Chile prueba la lucuma....pero en pasteles, helados o postres....es una fruta especial que no se come como fruta....se hace en pasteles y es para muchos deliciosa!.....pasalo super y espero ver fotos!!........Abrazotes, Marcela

  2. these desserts look delicious! i love how u can still enjoy them out on the porch. it is freezing here! have a wonderful trip to chile and argentina! can't wait to see pictures!

  3. Have a wonderful trip! We visited Chile a few years ago and it's one of my favorite trips ever. And Argentina is on my list of places to go!

  4. That looks luscious!

    Have a wonderful trip and safe journey to you.

  5. Thanks for the clear recipe- can't wait to try it out! And have a great trip!

  6. This chocolate panna cotta looks absolutely scrumptious! Perfect for valentine's day :-) Have to try it! And I wish you a wonderful trip.

  7. Dear Aldy, how lovely it is, to see strawberries here - i miss them! Your photos are so delicious - love the bright colors and must try this recipe - heaven! Hugs from M.

  8. i was sure I already left a comment on this post :(
    I love panna cotta and your chocolate version sounds delicious. Love the addition of the berries. mmm

  9. que cosa mas ricaaaaaa
    ya nos contarás cositas del viaje, pásalo bien!
    Un beso.

  10. Espero que la estés pasando super bien junto con los tuyos. Ya nos contarás como te fue en tu viaje, a la vuelta.

  11. What a delightful treat! Wishing you an amazing and safe trip :)

  12. La panna cotta esa me mato de ganas! Con el FRIO que hace aca, no pienso en otra cosa que comer!
    Yo voy a Arg la semana que viene..A ver si nos cruzamos?
    Besote y que disfrutes!

  13. favorite food of many of us, plus easy to prepare, prepare it today, thanks for sharing.

  14. Pasalo genial, haz muchas fotos y come rico! Besitos

  15. Querida Aldy todas las recetas que probaste o vistes están elaboradas y publicadas en mi blog paso a paso,para que sigas experimentando y probando nuestras ricas comidas,abrazos hugs,hugs.

  16. En Colombia nos encantan las fresas con su combinación perfecta El chocolate, gracias por compartir con nosotros.


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Thank you, Aldy.

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