This strawberry panna cotta is a creamy dessert that gives a delightful blend of sweetness and a hint of floral notes. With just a few ingredients, it’s surprisingly easy to make and offers a lovely finish to any meal.
This panna cotta recipe solves issues with texture and flavor often found in traditional creamy desserts, offering a fresh strawberry and rosewater experience.
Sometimes, getting that flawless texture in panna cotta can feel tricky, especially when handling gelatin. I’ve had my share of challenges in the kitchen, like when I forgot to bloom the gelatin, resulting in a lumpy mix. But every mistake taught me something, and this recipe offers a reliable way to achieve smoothness without worry.
What makes this recipe stand out is the simplicity of its steps and the quick prep time, 15 minutes of cooking followed by a few hours of chilling. I love how it’s ready to impress without taking up too much time, making it perfect for those busy days when I need a sweet treat to brighten the night.
If you’re looking for more delicious ways to enjoy strawberries, check out my Strawberry Shortcake Cake Roll.
Table of contents
Why You Will Love This Recipe
- Smooth and Creamy Texture , The panna cotta achieves a luscious texture thanks to the rich heavy cream and expertly bloomed gelatin. This silky mouthfeel makes every spoonful incredibly satisfying.
- Refreshing Fruit Flavors , With ripe strawberries as the star, this dessert showcases their natural sweetness. The addition of freshly squeezed lemon juice brightens the sauce, making each bite a refreshing delight.
- Quick and Simple to Prepare , In just 20 minutes, you can whip up the panna cotta base. With minimal active cooking time and a stress-free chilling period, it’s a breeze for both novice and seasoned cooks.
- Beautiful Presentation , The panna cotta shines in individual glasses, showcasing its lovely color and creamy layer. Add a fresh strawberry on top for a chic touch that’s sure to impress at any meal.
Strawberry Panna Cotta Dessert Recipe
- Prep Time: 5 minutes
- Cool Time: 4 hours
- Cook Time: 15 minutes
- Total Time: 20 minutes plus chilling
- Yield: 2 servings 1x
- Category: dessert
- Method: No-Bake Cooking
- Cuisine: Italian
- Diet: Vegetarian
Description
A beautifully smooth and creamy strawberry rosewater panna cotta with a delicate floral aroma and fresh fruity brightness.
Ingredients
- ¼ cup (60 ml) whole milk
- 2½ teaspoons unflavored gelatin
- 2 cups (480 ml) heavy cream
- ½ cup (100 g) granulated white sugar
- 1 pinch salt
- ½ whole vanilla bean, seeds extracted (or 1 teaspoon vanilla extract)
- 1 cup (150 g) strawberries, sliced and divided
- 3 tablespoons (38 g) granulated white sugar (for strawberry sauce)
- 1 tablespoon (15 ml) water
- 1 teaspoon (5 ml) freshly squeezed lemon juice
- 1 teaspoon (5 ml) rosewater (optional, for floral notes)
Instructions
- Step 1: Bloom the Gelatin: Place the milk in a small bowl and sprinkle the unflavored gelatin evenly over the milk. Let it soak for 5 minutes to allow the gelatin to bloom and dissolve evenly. This step prevents lumps and ensures a smooth texture.
- Step 2: Heat the Cream Mixture: In a small saucepan, combine heavy cream, ½ cup granulated sugar, vanilla seeds plus the seeded vanilla bean pod, and a pinch of salt. Heat over low heat, bringing the mixture to a gentle simmer—not a rapid boil—for 5 minutes. This allows the sugar to dissolve fully and the flavors to infuse without scalding.
- Step 3: Incorporate Gelatin Mixture: Remove the saucepan from the heat. Whisk in the milk and gelatin mixture thoroughly until smooth and fully incorporated. This prevents any gelatin lumps which could cause graininess in the panna cotta.
- Step 4: Strain the Mixture: Pour the cream mixture through a fine mesh strainer into a clean bowl or directly into your serving glasses. This step removes undissolved gelatin and vanilla pod fragments, ensuring a silky finish.
- Step 5: Chill the Panna Cotta: Cover the glasses with plastic wrap or lids and refrigerate for at least 4 hours or overnight. The panna cotta should feel firm to the touch with a slight jiggle, indicating it has set properly.
- Step 6: Prepare the Strawberry Sauce: In a small saucepan, combine half of the sliced strawberries, 3 tablespoons granulated sugar, freshly squeezed lemon juice, water, and if using, rosewater to add a hint of floral flavor. Bring to a gentle boil over low heat, watching carefully to avoid rapid boiling.
- Step 7: Simmer and Finish Sauce: Let the strawberry mixture simmer gently for 5 minutes. Remove from heat, then stir in the remaining fresh strawberries to retain a vibrant texture and appearance. Allow the sauce to cool completely at room temperature, thickening slightly.
- Step 8: Serve: Spoon the cooled strawberry sauce over the set panna cotta just before serving. Garnish with a fresh strawberry or crushed pistachios if desired.
Notes
- Room Temperature: Store in an airtight container at cool room temperature for up to 1 day to maintain texture and freshness.
- Refrigeration: Store covered in airtight containers or covered glasses in the refrigerator for up to 4 days. Keep chilled before serving.
- Freezing: Place in freezer-safe containers and freeze for up to 1 month. Thaw in the refrigerator overnight before serving, though slight texture changes may occur.
- Blooming gelatin properly is crucial for smooth panna cotta. Let gelatin hydrate fully in cold milk before adding to warm cream.
- Maintain low heat when simmering cream and strawberry sauce to avoid curdling the cream or burning the sauce.
- Straining the cream mixture after adding gelatin ensures any undissolved gelatin or vanilla pod bits are removed for a silky texture.
- If sauce is too thin after simmering, continue simmering uncovered for 2 to 3 more minutes to thicken before use.
- For panna cotta firmness, do not rush chilling; 4 hours minimum or overnight provides the best set with a slight jiggle.
- Panna cotta is best served chilled and is not intended to be reheated. Reheat strawberry sauce gently if desired by warming slowly on the stovetop before spooning onto panna cotta.
- Serve strawberry panna cotta with a fresh strawberry salad or a side of whipped coconut cream. Pair it with almond biscotti or gluten-free cookies for a complementary texture. Layer panna cotta with granola and extra berries to create parfaits or combine with gluten-free cake pieces for trifles. Top with raspberry coulis, a drizzle of honey, or sprinkle crushed pistachios or lavender for an aromatic finish.
- Substitute rosewater with orange blossom water for a slightly different floral note, using 1 teaspoon.
- To make this recipe vegan, use agar-agar instead of gelatin and substitute heavy cream with full-fat coconut milk (note this changes texture and flavor).
- Use high-fat heavy cream for a rich mouthfeel and creamy texture critical to this dessert.
- Fresh, ripe strawberries should be chosen seasonally for best sweetness; frozen can be used but may lack the fresh flavor and texture.
- Check gelatin freshness; expired gelatin will not set properly.
- Vanilla bean provides natural depth; if unavailable, a quality vanilla extract is an acceptable substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 53g
- Sodium: 50mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Ingredient Notes
- Heavy cream: Use a high-fat heavy cream for a rich, smooth texture. It helps achieve that melt-in-your-mouth feel that’s key to panna cotta.
- Granulated sugar: Regular granulated sugar adds sweetness and balances the flavors. Make sure it’s fully dissolved during preparation for a silky finish.
- Gelatin: Unflavored powdered gelatin works best for setting the panna cotta. Check for freshness; expired gelatin won’t set properly!
- Vanilla extract: Pure vanilla extract adds depth and warmth. Look for a quality brand; it makes all the difference in flavor.
- Strawberries: Fresh, ripe strawberries are a must for the topping. Choose locals in season for optimal sweetness and flavor; frozen will work in a pinch but might lack freshness.
- Heavy cream: Use a high-fat heavy cream for a rich, smooth texture. It helps achieve that melt-in-your-mouth feel that’s key to panna cotta.
- Granulated sugar: Regular granulated sugar adds sweetness and balances the flavors. Make sure it’s fully dissolved during preparation for a silky finish.
- Gelatin: Unflavored powdered gelatin works best for setting the panna cotta. Check for freshness; expired gelatin won’t set properly!
- Vanilla extract: Pure vanilla extract adds depth and warmth. Look for a quality brand; it makes all the difference in flavor.
- Strawberries: Fresh, ripe strawberries are a must for the topping. Choose locals in season for optimal sweetness and flavor; frozen will work in a pinch but might lack freshness.
Recipe Tips
- If strawberries aren’t sweet enough, mix 3 tablespoons sugar with them before simmering to bring out their natural sweetness.
- For a smoother panna cotta, strain the mixture through a fine mesh strainer immediately after whisking in the gelatin to remove any undissolved bits.
- If your panna cotta isn’t setting, ensure it has chilled in the refrigerator for at least 4 hours; overnight works best to achieve the right firmness.
- When simmering the strawberry sauce, keep it on low heat for about 5 minutes to avoid burning and achieve the right consistency.
- If your sauce is too thin, let it simmer uncovered for an additional 2-3 minutes to allow it to thicken before spooning over the panna cotta.
Serving Suggestions
Serve strawberry panna cotta with a fresh strawberry salad or a side of whipped coconut cream. You can also pair it with almond biscotti or gluten-free cookies for added texture.
Use strawberry panna cotta to make parfaits by layering with granola or additional berries. Add to a trifle, combining it with gluten-free cake pieces for a lovely dessert.
Top with a raspberry coulis or a drizzle of honey for extra sweetness. You might also sprinkle crushed pistachios or lavender for an aromatic finish.
Recipe variations
- You can use 2 cups heavy cream as the base for the strawberry panna cotta, giving it a creamy texture essential to the dessert’s character and mouthfeel.
- Add 2½ teaspoons unflavored gelatin to ¼ cup whole milk, letting it bloom for 5 minutes before mixing to ensure the panna cotta sets properly.
- Either fresh or frozen strawberries can be used for the sauce; if using frozen, thaw completely before cooking with 3 tablespoons sugar and 1 teaspoon lemon juice for balance.
- If serving more than two, multiply the ingredients by two or three times, keeping simmer time at 5 minutes, then refrigerate panna cotta for at least 4 hours for ideal firmness.
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How to Store?
To keep your strawberry panna cotta fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at cool room temperature for up to 1 day to maintain texture and prevent spoilage.
Refrigeration: Place in an airtight container or cover glasses with plastic wrap, refrigerate up to 4 days. Keep chilled before serving.
Freezing: Transfer to freezer-safe containers, freeze up to 1 month. Thaw in the refrigerator overnight; expect slight texture changes.
Other Recipes You’ll Love
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