Strawberry panna cotta is a creamy, sweet, and delicious Italian dessert. It's really easy to make and you only need 6 ingredients. If you're looking for something elegant, I highly recommend this tasty dessert. Even cooking novices will find it surprisingly straightforward.
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This iconic dessert, which is featured on Italian dessert menus everywhere, boasts a firm, creamy, custard-like texture as well as juicy fresh strawberries. A hint of vanilla perfects the flavor and you can optionally add strawberry sauce on top and a sprig of mint just before serving.
It's a sophisticated-looking dessert that is surprisingly quick and simple to make. Bear in mind it takes at least 3 hours to set though, so it's best to make panna cotta ahead. This dessert is perfect for a special occasion and you probably have most (or all) of the ingredients you need to make it.
If you love strawberry desserts, this strawberry pudding is a wonderful no-bake option for those hot summer days. You might also want to try my strawberry crunch cupcakes which are always a big hit!
Main Ingredients
Bring the wow factor to your dessert table with this gorgeous strawberry panna cotta. Here are some of the key ingredients you'll need:
- Gelatin leaves: Makes the panna cotta set. The gelatin needs to dissolve in the dessert and then it will slowly set. You can use gelatin leaves or powder. There are other options too, such as agar-agar, but you'd need to check the packaging to see how much to use.
- Cream: Gives a luxurious texture. Heavy cream is perfect for making this dessert, but you can also use another type of dairy such as Half & Half or buttermilk, or use some of each. Even non-dairy cream substitutes like soy milk, almond milk, or coconut milk would work. The flavor will be slightly different, but it will still set and taste good.
- Strawberries: For a fruity touch. Use fresh berries for the best result. The berries are served alongside the panna cotta rather than being a component of the dessert. You can serve any kind of berries you want and even add some pureed berries to the panna cotta mixture. The same is true of other fruits, but this doesn't apply to pineapple, which contains an enzyme to stop the gelatin-based dessert from setting. I like to use raspberries as well as strawberries when I make this recipe. You could also add some blackberries for a contrasting color. Don't add the fruit until just before serving though, for the freshest result.
- Vanilla bean: Adds a complementary, contrasting flavor. Vanilla pairs wonderfully with this light, creamy dessert and also showcases the delicious strawberry flavor. If you only have vanilla extract you can use that instead. Just don't use synthetic vanilla essence because it won't taste so good.
Instructions Overview
Gently warm the cream, milk, vanilla bean seeds, and sugar in a pan. Don't let the mixture boil. Take it off the heat and add the gelatin. Once it dissolves, sieve the mixture into a jug and let it cool down. Stir it to ensure all the ingredients are well blended.
Stir the panna cotta mixture again when it's cool and then divide it between 4 molds. Chill in the refrigerator until set. This will take several hours. Turn the strawberry panna cotta on to serving plates and add fresh strawberries.
Common Questions
Modern panna cotta recipes are made using gelatin and this results in a melt-in-the-mouth consistency and beautifully smooth texture. The combination of dairy, fruit, and gelatin offers contrasting flavors that all go together wonderfully.
Although you can eat it straight out of a bowl, it looks special when it is unmolded onto a serving plate and the gelatin component means it won't collapse.
Flan is popular in Spain, while panna cotta is served next door in Italy, but these two desserts do share some similarities. They are both custard-like and served cold. However, unlike flan, panna cotta is gelatin-based rather than egg-based. Panna cotta has a lot in common with strawberry parfait, so if you like one, I'm sure you'll also like the other.
Literally meaning ‘cooked cream’ in Italian, this traditional dessert of sweetened cream and gelatin, panna cotta from Italy’s Piedmont region is a light and wonderfully sweet treat.
Panna cotta looks a lot like a custard but without any of the whipping. This gives you a bit of a fresh whipped cream taste with a special texture akin to custard but in a lighter way.
Yes, there is! While both are cooked puddings, panna cotta is made with cream. Crème brûlée also has that hard caramelized coating on top, made by using a culinary torch on the sugar topping.
Panna cotta doesn’t take much time at all to put together. You can easily make it a few days before you have guests. Setting requires 2 to 4 hours after making it, though any leftovers or prepped-ahead desserts should be consumed before 3 days.
Chopnotch Tips
- You can make any flavor panna cotta by switching the strawberries for any other fruit you have and want to use up.
- Working with gelatin isn't hard, but it's important to let it bloom, which means allowing it to dissolve in liquid. Keep the temperature below 130°F so the gelatin blooms slowly. This stops it from becoming lumpy.
- Grease the molds with nonstick cooking spray to make unmolding easier.
Consider strawberry panna cotta for dessert if you're making an Italian pasta dish for dinner. This 6-ingredient recipe is a keeper. You won't believe how quick and easy it is to put together.
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Recipe
How to Make
Strawberry Panna Cotta
Ingredients
- 1 cup cream
- ¾ cup milk
- 4 tablespoons granulated sugar
- 1 vanilla bean
- 2 gelatine leaves, softened in cold water
- 16 ounces strawberries
Instructions
- Add cream, milk, seeds from the vanilla bean, and sugar to a saucepan and place over low heat.
- Warm gently, make sure the milk doesn’t boil. Remove from heat and stir in gelatin leaves until dissolved.
- Sieve the mixture finely into the jug and let cool at room temperature, stirring all the time.
- Once cool stir one last time, divide among molds and refrigerate for 3 hours.
- To serve, run the molds under warm water for a few seconds, then carefully turn out the panna cottas onto a plate and serve with freshly sliced strawberries.
Notes
- You can make any flavor panna cotta by switching the strawberries for any other fruit you have and want to use up.
- Working with gelatin isn't hard, but it's important to let it bloom, which means allowing it to dissolve in liquid. Keep the temperature below 130°F so the gelatin blooms slowly. This stops it from becoming lumpy.
- Grease the molds with nonstick cooking spray to make unmolding easier.
