This strawberry panna cotta recipe offers a deliciously creamy treat topped with a tangy balsamic sauce, perfect for impressing guests or enjoying a quiet night in. The combination of strawberries with balsamic adds a sophisticated twist.
This panna cotta recipe addresses issues of texture and flavor, ensuring a creamy dessert complemented by a vibrant balsamic sauce that enhances strawberries.
I remember whipping up this dessert on a busy weeknight when friends unexpectedly dropped by. I was a bit worried it might turn out too runny or overly sweet, but I was delighted to find a creamy texture and just the right amount of tang that had everyone raving.
What stands out is the simplicity and reliability of this recipe. In just around 40 minutes, plus cooling time, you’ll end up with a beautiful dish that feels fancy yet easy to prepare. It’s been a hit every time I’ve served it, and I’m sure it will impress you too!
If you’re in the mood for more strawberry treats, check out my Strawberry Shortcake Cake Roll for a fun twist!
Table of contents
Why You Will Love This Recipe
- Rich Creaminess , The homemade vanilla almond milk provides a luxuriously smooth base that results in an irresistibly creamy panna cotta, making each spoonful a pleasure.
- Fresh Strawberry Flavor , Made with ripe, thinly sliced strawberries, the sauce adds a burst of fresh fruitiness that perfectly complements the panna cotta’s creamy texture, enhancing every bite.
- Simple Preparation , Whipping up this dessert is straightforward, requiring only a little time and patience. With just a few steps, you can create an elegant treat worth showcasing.
- Versatile Dessert , This strawberry panna cotta shines on its own or can be topped with various sauces or fruits, allowing you to personalize it for any occasion or preference.
Strawberry Panna Cotta
- Prep Time: 5 minutes
- Cool Time: 4 hours
- Cook Time: 35 minutes
- Total Time: 4 hours 40 minutes
- Yield: 4 servings 1x
- Category: dessert
- Method: Stovetop and chilling
- Diet: Vegetarian
Description
Delicious strawberry panna cotta topped with a balsamic sauce, perfect for a refreshing dessert.
Ingredients
- 1¼ teaspoons (6g) powdered gelatin, unflavored
- 2 cups (480ml) homemade vanilla almond milk
- 2 tablespoons (30ml) Grade A dark robust maple syrup
- ¼ teaspoon (0.5g) freshly ground nutmeg
- ¼ teaspoon (1.5g) sea salt
- ¼ cup (60ml) balsamic vinegar
- 2 cups (300g) fresh strawberries, hulled and thinly sliced
- 2 tablespoons (42g) honey
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon (5ml) vanilla extract
- ¼ teaspoon (1.5g) salt
Instructions
- Step 1: Add 2 tablespoons (30ml) of water to a small bowl. Sprinkle the 1¼ teaspoons powdered gelatin evenly over the surface. Let it sit undisturbed for about 5 minutes to bloom and rehydrate until softened.
- Step 2: While the gelatin blooms, whisk together 2 cups homemade vanilla almond milk, 2 tablespoons maple syrup, ¼ teaspoon freshly ground nutmeg, and ¼ teaspoon sea salt in a large measuring cup or bowl until combined smoothly.
- Step 3: Pour the sweetened almond milk mixture into a small saucepan. Warm over medium heat, stirring occasionally, until the liquid is steaming gently but not boiling. This temperature aids gelatin dissolving properly.
- Step 4: Add a few tablespoons of the warm almond milk mixture to the softened gelatin. Whisk continuously until the gelatin dissolves completely and no clumps remain. Then pour this gelatin mixture back into the saucepan and stir to incorporate evenly.
- Step 5: Carefully ladle the mixture into molds or ramekins, filling about three-quarters full. The mold shape will impact the final presentation, so select shapes you prefer.
- Step 6: Refrigerate the filled molds for at least 4 hours or until fully firm with a gentle wobble when moved.
- Step 7: In a small saucepan over medium heat, add ¼ cup balsamic vinegar. Let it simmer gently, stirring occasionally, until thickened to a syrupy consistency that will cling to the panna cotta well.
- Step 8: To the reduced balsamic syrup, add 2 cups thinly sliced strawberries, 2 tablespoons honey, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Stir gently and simmer briefly until strawberries soften slightly and the compote is warm.
- Step 9: When panna cotta is fully set, gently unmold onto serving plates. Spoon the warm strawberry balsamic compote over each panna cotta. Let the compote rest at room temperature for about 10 minutes if prepared ahead, to allow flavors to meld.
Notes
- Room Temperature: Keep panna cotta in an airtight container at room temperature no longer than 4 hours to maintain texture and flavor.
- Refrigeration: Store in an airtight container inside the refrigerator for up to 3 days for freshness and quality.
- Freezing: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
- Bloom gelatin properly: Allow the gelatin to bloom for about 5 minutes before mixing with warm milk to avoid clumps and ensure smooth texture.
- Avoid graininess: Whisk vigorously when combining gelatin and heated milk to fully dissolve gelatin and prevent grainy texture.
- Adjust balsamic thickness: If the balsamic sauce is too thin, simmer for 5 to 7 additional minutes until syrupy.
- Use ripe fresh strawberries: Choose fully red, sweet-smelling strawberries for best flavor and uniform caramelization in the compote.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Strawberries: Go for ripe, fresh strawberries for the best flavor. They should be red all over and smell sweet. Frozen can work in a pinch, but fresh is ideal!
- Heavy cream: Choose a good quality heavy cream for a rich and creamy panna cotta. Look for at least 36% fat to achieve that luxurious texture.
- Sugar: Granulated sugar adds sweetness and balances the tanginess of the strawberries. Avoid using powdered sugar since it could change the texture.
- Gelatin: Use unflavored powdered gelatin to help set the panna cotta. Make sure it’s fresh, as old gelatin may not set properly. Agar-agar is a good vegetarian substitute.
- Vanilla extract: A high-quality pure vanilla extract enhances flavor beautifully. It’s worth it to avoid imitation vanilla for this recipe!
- Strawberries: Go for ripe, fresh strawberries for the best flavor. They should be red all over and smell sweet. Frozen can work in a pinch, but fresh is ideal!
- Heavy cream: Choose a good quality heavy cream for a rich and creamy panna cotta. Look for at least 36% fat to achieve that luxurious texture.
- Sugar: Granulated sugar adds sweetness and balances the tanginess of the strawberries. Avoid using powdered sugar since it could change the texture.
- Gelatin: Use unflavored powdered gelatin to help set the panna cotta. Make sure it’s fresh, as old gelatin may not set properly. Agar-agar is a good vegetarian substitute.
- Vanilla extract: A high-quality pure vanilla extract enhances flavor beautifully. It’s worth it to avoid imitation vanilla for this recipe!
Recipe Tips
- If your panna cotta doesn’t set, double-check the gelatin’s bloom time; it should be about five minutes before mixing with the warm milk.
- When your panna cotta has a grainy texture, whisk vigorously as you combine the heated milk with gelatin to ensure complete dissolvement of the gelatin.
- If the balsamic sauce is too thin after reducing, let it simmer for an additional five to seven minutes until it reaches a syrupy consistency.
- For best flavor, allow the strawberry balsamic compote to rest at room temperature for 10 minutes before serving to meld the flavors.
- If using fresh strawberries for the sauce, ensure they are hulled and thinly sliced for even caramelization when mixed with honey and lemon juice.
Serving Suggestions
Serve with fresh berry salad or a scoop of vanilla ice cream. Consider pairing it with almond biscotti or crushed graham crackers for texture.
Use to make mixed fruit panna cotta or chocolate panna cotta. Add to tart crusts or layer in parfaits with granola.
Top with whipped coconut cream or a drizzle of berry sauce. A sprinkle of crushed pistachios also adds a nice touch.
Recipe variations
- You can use agar-agar instead of powdered gelatin if you prefer a plant-based thickener for the panna cotta. Use 1 teaspoon agar-agar powder for stable setting.
- Add 1 teaspoon of vanilla extract along with the 2 tablespoons of maple syrup in the almond milk mixture for enhanced aroma and flavor depth.
- Either fresh or frozen strawberries can be used for the balsamic sauce. If using frozen, thaw and drain excess liquid before cooking to avoid thinning.
- If making more servings, double ingredient amounts such as 2½ teaspoons gelatin and 4 cups almond milk, adjusting set time accordingly. This suits larger gatherings well.
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How to Store?
To keep your strawberry panna cotta fresh and delicious, follow these storage tips:
Room Temperature: Keep in an airtight container at room temperature no longer than 4 hours to maintain texture and flavor quality.
Refrigeration: Store in an airtight container inside the refrigerator for up to 3 days to preserve freshness and prevent spoilage.
Freezing: Freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.
Other Recipes You’ll Love
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