Strawberry Panna Cotta
Strawberry Panna Cotta is perfect summer dessert. This classic Italian dessert usually served in restaurants removed from the cup into the plate, but I like to serve in the glass with strawberry layer and many fresh berries on top. The texture of this dessert is like pudding, very smooth and creamy.
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How to make Strawberry Panna Cotta
- Make Panna Cotta layer and place in the glass. Refrigerate.
- Prepare Strawberry layer and place over Panna Cotta layer. Refrigerate.
- Decorate with fresh berries and fresh mint leaves.
- Serve and enjoy.
Why you’ll love this recipe
- Strawberry Panna Cotta is “make ahead dessert”
- Served in individual cups
- Perfect for entertainment.
- Great for summer.
- Gluten free dessert.
- Loaded with fresh berries.
Tips for making Strawberry Panna Cotta
- Strawberries can be replaced with different berries or mix.
- Use whole milk, Panna Cotta will have rich flavor.
- Do not substitute heavy whipping cream with half and half or milk.
- To bloom (hydrate) gelatin use gold water.
- you can use smaller glasses to serve this dessert.
- Do not boil milk, gelatin looses straight at 100oC.
- Gelatin is important thickening agent, do not substitute with agar-agar or pectin.
Around Independence Day (July 4th) I make this dessert a lot. Red, white and blue colors are perfect for this holiday. Watch video how to make Strawberry Panna Cotta on my You Tube Chanel:
How to store
Store Panna Cotta in the fridge for 3 days. Store without decor. It is better to add fresh berries right before serving. I would not recommend to freeze this dessert.
If you make this Panna Cotta, please tag me on social media and make sure to leave a rating down below. Natasha’s Kitchen has good blog post about this desert as well. Check also other my recipes:
- Strawberry Macarons
- Chocolate covered strawberries
- Meringue roulade with berries
- Strawberry Cheesecake macarons
- Blueberry Cheesecake macarons
Strawberry Panna Cotta
Equipment
- 1 saucepan
- 1 whisk
- 1 Fine mesh sieve
Ingredients
Panna Cotta
- ¼ oz unflavored gelatin 1 packet
- 3 Tbsp cold water
- 1 ½ cup whole milk
- ½ cup white granulated sugar
- 1 cup heavy whipping cream
- 1 Tbsp vanilla bean paste or vanilla extract
Strawberry Layer
- ¼ oz unflavored gelatin 1 packet
- 3 Tbsp cold water
- 1 pound fresh strawberries
- â…“ cup white granulated sugar
- 1 Tbsp lemon juice
Instructions
Panna Cotta
- Hydrate (blom) gelatin. In the small bowl or cup add gelatin and cold water. Still well and set aside.
- In the small saucepan combine milk and sugar. Over medium heat warm up mixture, but do not boil. You need to make sure that sugar has dissolved.
- Add vanilla bean paste or vanilla extract. Mix well.
- Add hydrated gelatin. Mix again.
- Add cold heavy whipping cream and mix again until all combine.
- Pour panna cotta mixture into glasses and refrigerate for 6 hours or overnight.
Strawberry layer
- Hydrate (blom) gelatin. In the small bowl or cup add gelatin and cold water. Still well and set aside.
- Wash fresh strawberries, drain, remove leaves and cut in to quarters.
- In the saucepan add cut strawberries and sugar. Bring to simmer and remove from the heat.
- Blend strawberries using food processor or blender to smooth sauce. Pass sauce through a strainer to remove the seeds.
- Warm up gelatin on the microwave for 5-10 seconds. Add hydrated gelatin trough the fine strainer.
- Let cool to room temperature or refrigerate.
- Pour the strawberry layers over the Panna Cotta layer and refrigerate for 6 hours or overnight.
- Decorate with fresh berries and fresh mint leaves before serving.