Indulge in the heavenly delight of Strawberry Panna Cotta, a dessert that combines the silky smoothness of panna cotta with the vibrant sweetness of strawberries. This exquisite dessert captivates both the eyes and the taste buds, making it a perfect choice for any occasion. The velvety texture of the panna cotta sets the stage for the luscious strawberry flavour to take centre stage, creating a harmonious symphony of creamy and fruity notes. Whether it’s a romantic date night, a summer gathering, or a special celebration, Vanilla Panna Cotta With Strawberry Sauce is a showstopper that never fails to impress.
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What Is Panna Cotta?
This elegant Italian dessert is renowned worldwide for its wobble and astonishingly smooth texture. Panna cotta, meaning “cooked cream” in Italian, may seem perplexing at first, since the only cooking involved is gently warming the cream, milk, and sugar. With the addition of gelatin, this luscious concoction sets into a velvety masterpiece. Hailing from the Piedmont region in Italy, panna cotta has evolved over time, resulting in countless variations that span the spectrum from sweet to savoury. Try our Chai Spiced Panna Cotta With Cranberry Jelly or Goat’s Cheese Panna Cotta With Plums next!
Why This Is The Best Panna Cotta Recipe To Try
- Easy Recipe: This panna cotta recipe is incredibly easy to follow, making it accessible to both beginners and experienced cooks. Plus we serve it in glasses removing the need to turn the panna cotta out of their molds.
- Elegant Dessert: Panna cotta is renowned for being an extremely delicate dessert. It embodies elegance with its smooth and custard-like texture, creating a dessert that is both visually stunning and a delight to the taste buds, making it perfect for a dinner party or gatherings on hot summer days!
- Perfect for Date Night: Planning a romantic evening at home? Panna cotta is the ideal dessert to impress your partner on a special date night or Valentine’s Day.
- Handful of Ingredients: With just a handful of basic ingredients, you can create a memorable panna cotta. This recipe proves that simplicity can yield extraordinary results.
- Fresh Strawberry Flavor: Indulge in the delightful taste of fresh strawberries infused into the panna cotta. The natural sweetness and vibrant flavour of the strawberries enhance the overall experience, leaving a refreshing sensation with every bite. The strawberry sauce on top of the creamy panna cotta may actually be the best part!
- A Gluten-Free Dessert: a perfect dessert for celiacs.
Prepare this exceptional panna cotta for your next gathering or special occasion. With its easy preparation, delicate elegance, and enticing strawberry flavour, it’s no wonder this recipe stands out. We think it is the best strawberry panna cotta recipe out there!
Ingredients and Substitutions
Simple ingredients that you can get in almost any grocery store and minimal hands-on time! You cannot go wrong… Here’s what you’ll need
- double cream: also known as heavy cream in many parts of the world.
- whole milk: whilst many Panna Cottas are made with cream only, I like to add some milk to many creamy desserts. The reason for this is that desserts made with cream only tend to leave a slightly ‘greasy’ feeling on your tongue, so I would definitely recommend adding milk to your Panna Cotta.
- leaf gelatine: no matter how much I tried, I just couldn’t get on with powdered gelatin. Leaf gelatine has been a discovery of a decade for me and I couldn’t recommend it enough. I normally use Dr Oatker, and it hasn’t disappointed me yet.
- caster sugar: caster sugar is finer than granulated sugar, so it dissolves in the cream mixture quicker, but you may substitute it with white granulated sugar if that’s what you have.
- vanilla: vanilla extract, vanilla bean paste, or seeds scraped out of a vanilla pod will work in this recipe. We typically use Nielsen Massey vanilla bean paste.
- strawberries: we use fresh strawberries to make the topping, but you may replace them with frozen strawberries (note that they will take longer to cook). Add some lemon juice if your strawberries are particularly sweet.
Topping Variations
Not a fan of chunky strawberry sauce on top? Not a problem! Let the strawberry mixture cool down a little, then pop it into a food processor or a smoothie maker and blitz it into a smooth paste. Then spoon over the set Panna Cotta.
Alternatively, you can set strawberry juice with the help of gelatin and make a strawberry jelly topping instead.
Most fresh berries and fresh fruit will make a delightful topping for vanilla panna cotta. Try it with cherries, raspberries, blackberries or pureed mango.
You may also make a similar topping with frozen berries, like blueberries, strawberries or mixed forest fruit mix.
Garnish your panna cotta with lemon zest or spring of mint.
Method
Step 1: Make Vanilla Panna Cotta
- Begin by soaking the sheets of leaf gelatin in a medium bowl with cool water for 10 minutes until they soften.
- In a medium saucepan, combine the double cream, milk, sugar, and vanilla. Place the pan over medium heat and stir gently until the sugar dissolves. Heat the mixture until it reaches the scalding point, without allowing it to boil (around 70-80°C if using a kitchen thermometer).
- Remove the pan from the heat. If you used a vanilla pod, take it out at this point. Retrieve the softened gelatin sheets from the water and gently squeeze out any excess water. Add the gelatin to the cream mixture, stirring until completely dissolved. Let the hot cream-gelatin mixture cool for 10 minutes at room temperature, giving it an occasional stir.
- Once cooled, transfer the cream mixture to a pouring jug. Carefully divide the panna cotta mixture among 4 serving glasses (use dessert cups, custard cups, wine glasses or martini glasses), ensuring it doesn’t spill down the sides. Leave the glasses at room temperature until the panna cotta cools down completely.
- Cover the glasses with plastic wrap and refrigerate for at least 4 hours or until the panna cotta sets. It should still maintain a delightful wobble when gently shaken.
Step 2: Fresh Strawberry Sauce
Once your panna cotta has set, prepare the strawberry topping. Place the leaf gelatin in a small bowl with cool water and leave it to soften for 10 minutes.
In the meantime, place the sugar and hulled, sliced strawberries in a small saucepan and heat on medium-low heat until the sugar dissolves. Leave the strawberry mixture to bubble gently until the strawberries soften and the strawberry juice thickens slightly.
Squeeze the leaf gelatin to remove excess liquid and place it into the strawberry sauce. Stir it for a couple of seconds, then leave it to cool down to room temperature (or just lukewarm). The sauce won’t set like jelly, but it will be a little thicker than simple Strawberry Compote. If your strawberries are too hot, they will melt the panna cotta.
Once cooled, spoon it on top of the Vanilla Panna Cotta and pop the glasses back in the fridge to set for 2-3 hours.
Enjoy!
Tips and Tricks For The Best Strawberry Panna Cotta
- Use the right amount of gelatine: It’s important not to use too much gelatine in your panna cotta mixture. Follow the recipe instructions precisely to achieve the perfect balance. Using too much gelatine can result in a firm or rubbery texture, while too little may cause the panna cotta to be too soft.
- Ensure complete setting before adding toppings: Allow your panna cotta to set completely in the refrigerator before adding any toppings. This will ensure a firm and well-formed base for your dessert.
- Cool toppings thoroughly: make sure to cool strawberry sauce thoroughly before spooning it over the set panna cotta. Hot or warm toppings can melt the panna cotta underneath, compromising its texture and presentation.
- Let it reach room temperature before refrigerating: Once your panna cotta has set in the refrigerator, allow it to come to room temperature before chilling. This step prevents condensation from forming on the surface of the panna cotta. If you refrigerate it while still warm, moisture can accumulate and cause water droplets on the dessert’s surface.
- Try a fresh strawberry puree as an alternative topping: If you prefer a different topping instead of a set strawberry sauce, consider making a fresh strawberry puree. Blend fresh strawberries until smooth, adding a touch of sweetness if desired. This vibrant puree can be spooned over the panna cotta just before serving, providing a burst of fresh strawberry flavour.
Storage And Making Ahead
This Strawbery Panna Cotta is a perfect make-ahead dessert! Provided that you use fresh cream and milk, you can make the Panna Cotta 3 days in advance. Make the strawberry topping 2 days ahead of time. Store the canna cotta covered in the fridge, until you are ready to serve.
Recipe FAQs
Yes, you can make most canna cottas with a vegetarian substitute for gelatine, known as Agar agar. However, from my experience, you will need less than half the amount of agar agar to set the same amount of liquid. What is more, agar agar needs to be activated, so you will need to cook it together with the cream, then pour mixture through a fine-mesh sieve to ensure no lumps remain. For exact instructions, please refer to the instructions on the Agar Agar packet.
No, unfortunately not! The texture of frozen and thawed panna cotta is not pleasant.
We are huge fans of leaf gelatine sheets. They minimise the chances of lumpy texture and they dissolve very quickly, and at lower temperatures. We highly recommend Dr Oatker leaf gelatine, which has not disappointed us to date.
More Panna Cotta Recipes To Try
If you are a fan of creamy custard-like desserts, try some other recipes below:
- Goat’s Cheese Panna Cotta Dessert With Caramelised Plums
- Chai-Spiced Panna Cotta With Cranberry Jelly
- Mango Panna Cotta (recipe coming soon)
Hungry For More Strawberry Desserts?
Recipe Card
Vanilla Panna Cotta With Strawberry Sauce
Ingredients
For Vanilla Panna Cotta
- 350 ml double cream
- 150 ml milk
- 2 sheets leaf gelatine
- 50 g caster sugar
- 1 vanilla pod or 1 teaspoon vanilla bean paste
For Strawberry Topping
- 225 g strawberries hulled and sliced
- 25 g caster sugar
- ½ sheet leaf gelatine
Instructions
Panna Cotta:
- Soak the sheets of leaf gelatin in a medium bowl with cool water for 10 minutes until they soften.
- In a medium saucepan, combine the double cream, milk, sugar, and vanilla. Place the pan over medium heat and stir gently until the sugar dissolves. Heat the mixture until it reaches the scalding point, without allowing it to boil (around 70-80°C if using a kitchen thermometer).
- Remove the pan from the heat. If you used a vanilla pod, take it out at this point. Retrieve the softened gelatin sheets from the water and gently squeeze out any excess water. Add the gelatin to the cream mixture, stirring until completely dissolved. Let the hot cream-gelatin mixture cool for 10 minutes at room temperature, giving it an occasional stir.
- Once cooled, transfer the cream mixture to a pouring jug. Carefully divide the panna cotta mixture among 4 serving glasses (use dessert cups, custard cups, wine glasses or martini glasses), ensuring it doesn't spill down the sides. Leave the glasses at room temperature until the panna cotta cools down completely.
- Cover the glasses with plastic wrap and refrigerate for at least 4 hours or until the panna cotta sets. It should still maintain a delightful wobble when gently shaken.
Strawberry Topping:
- Once your panna cotta has set, prepare the strawberry topping. Place the leaf gelatin in a small bowl with cool water and leave it to soften for 10 minutes.
- In the meantime, place the sugar and hulled, sliced strawberries in a small saucepan and heat on medium-low heat until the sugar dissolves. Leave the strawberry mixture to bubble gently until the strawberries soften and the strawberry juice thickens slightly.
- Squeeze the leaf gelatin to remove excess liquid and place it into the strawberry sauce. Stir it for a couple of seconds, then leave it to cool down to room temperature (or just lukewarm). If your strawberries are too hot, it will melt the panna cotta.
- Once cooled, spoon it on top of the Vanilla Panna Cotta and pop the glasses back in the fridge to set for 3-4 hours.
- Enjoy!
Nutrition
Dina Miller
Wow! This is absolutely beautiful 😍
Ieva
Thank you so much, Dina! Appreciate it 😀