Strawberry Panna Cotta

5 from 1 vote

Strawberry Panna Cotta is the perfect summer dessert. The texture of this dessert is like pudding, very smooth and creamy.

Prep Time15

Cook Time5

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: Italian

Diet: Gluten Free

Servings: people

Calories: 313kcal

Hydrate (blom) gelatin. In the small bowl or cup, add gelatin and cold water. Still well and set aside.
In a small saucepan, combine milk and sugar. Over medium heat, warm up the mixture, but do not boil. You need to make sure that the 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 combined.
Pour the panna cotta mixture into glasses and refrigerate for 6 hours or overnight.

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 into quarters.
In the saucepan, add cut strawberries, lemon juice, and sugar. Bring to a simmer and remove from the heat.
Blend strawberries using a food processor or blender to smooth the sauce. Pass the sauce through a strainer to remove the seeds.
Warm up gelatin in 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.

Get all ingredients and tools ready before making this recipe.

Do not boil milk, gelatin loses straight at 100^oC.