Strawberry Panna Cotta
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Strawberry Panna Cotta is the perfect summer dessert. This classic Italian dessert usually served in restaurants removed from the cup onto the plate, but I like to serve it in the glass with a strawberry layer and many fresh berries on top. The texture of this dessert is like pudding, very smooth and creamy.
Why you’ll love this recipe
- Perfect for entertainment.
- Strawberry Panna Cotta is a “make ahead dessert” like No Bake Cheesecake in a Jar.
- Great for summer.
- Served in individual cups, like my Cake in a Cup
- Gluten free dessert.
- Loaded with fresh berries.
How to make this recipe
- Make a Panna Cotta layer and place it 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.
Expert Tips
- Strawberries can be replaced with different berries or mixed.
- Use whole milk, Panna Cotta will have a 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 loses straight at 100oC.
- Gelatin is an 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 the video on how to make Strawberry Panna Cotta on my You Tube Chanel.
My Latest Video
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 freezing this dessert.
If you make this Strawberry Panna Cotta, please tag me on social media and make sure to leave a rating down below. Natasha’s Kitchen has a good blog post about this desert as well.
Recipe Card
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
- ⅓ 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.