Strawberry Panna Cotta is really creamy and very delicious Italian dessert. It comes together with simple ingredients and is topped off with the most amazing homemade strawberry sauce.
Summer can't be coming to a crashing end. It just can't be! So I need to catch up on some more recipes we enjoyed this summer, like this strawberry panna cotta.
Originally published in 2015 and updated 2024
Jump To
- What is panna cotta?
- Strawberry Panna Cotta
- 💖Why You Will Love This Strawberry Panna Cotta Recipe:
- 🛒 Ingredients for this strawberry panna cotta
- Equipment you need to make this recipe
- 🍽️ How to make panna cotta recipe
- Strawberry sauce for panna cotta
- What to serve with panna cotta?
- 🫙 Leftover and Storing this panna cotta with strawberries
- 📃 Substitutions & Variations
- ☑️ Lora's Tips
- ❓ FAQ'S
- some other Italian desserts to enjoy:
- Strawberry Panna Cotta
What is panna cotta?
Panna cotta is a traditional Piemontese recipe (from the Piedmont region of Italy). Panna cotta literally means cooked cream. I know, every thing sounds beautiful in Italiano! There are so many variations of the recipe. It is usually made simmering milk, cream and sugar that has gelatin added to it, that is then cooled to set and ENJOY!
This luscious cream can also be flavored up the way you like it, most of the times with vanilla (from a pod), espresso, cocoa powder, different spices. I've had it many times served with a berry sauce (or coulis) and that's truly the way I love it! The last time I shared one with you was 4 years ago (what, WHAT?!?)and it was nutella espresso...oh, yes!
Strawberry Panna Cotta
Strawberry panna cotta, with its luscious layers of creamy panna cotta and vibrant strawberry sauce, is a dessert that effortlessly combines the simplicity of a basic panna cotta recipe with the fresh, tangy sweetness of strawberries.
This delightful dessert begins with a foundation of smooth panna cotta, created by gently warming cream over medium heat, to which a gelatin mixture, previously sprinkled over cold water to bloom, is added.
This ensures the panna cotta sets to perfection with that quintessential wobble.
The real star of this dessert, however, is the strawberry component. Fresh strawberries are pureed to create a rich, flavorful strawberry puree that can be layered within the panna cotta or served atop as a decadent strawberry sauce.
For those seeking an adventurous twist, substituting strawberries with mango offers a tropical take on the traditional recipe, giving rise to a delightful mango panna cotta variant. Whether opting for the classic strawberry version or experimenting with flavors, this panna cotta embodies the essence of versatility and elegance.
I added these to short glasses, but I did have some leftover and added it to a small ramekin and it's so easy to flip out after it's chilled. My little critic approved of this panna cotta!
We have strawberry panna cotta every summer in Italy made by the one and only zia Daniella. She is one of my husband's aunts, and like most of his aunts, she is quite amazing in the kitchen. She is pretty picky and she is pretty exact in all she does.
This summer we asked her to make us her famous panna cotta. And she exclaimed, "Ma panna cotta e' un dolce invernale. Non si mangia panna cotta in estate." So, that means, "Panna cotta is a winter dessert. You don't eat it in the summer."
And I respectfully reminded her that she makes it for us every time we visit her in the summer. She responded that the reason she started to do that was because my nephew only liked that dessert of hers and she made it to please him.
💖Why You Will Love This Strawberry Panna Cotta Recipe:
- Unparalleled Simplicity: Despite its sophisticated appearance, this recipe is remarkably easy to follow, making it accessible for chefs of all skill levels.
- Versatility in Flavors: While the classic strawberry panna cotta is a crowd-pleaser, the basic recipe is a blank canvas for creativity, allowing for variations such as mango panna cotta.
- Texture and Flavor Harmony: The creamy texture of the panna cotta, combined with the burst of freshness from the strawberry sauce and the use of real fresh strawberries, creates a balanced and irresistible dessert.
- Elegant Presentation: With its visually striking layers and garnish of fresh strawberries, this dessert is sure to impress guests at any gathering.
- Customizable for Dietary Preferences: For those with dietary restrictions, the gelatin can be substituted with agar agar, offering a vegetarian-friendly alternative without compromising on texture or taste.
- Perfect Make-Ahead Dessert: Strawberry panna cotta can be prepared in advance, allowing flavors to meld beautifully and reducing last-minute preparation stress, making it ideal for entertaining.
🛒 Ingredients for this strawberry panna cotta
- For the Panna Cotta:
- Whole milk: Provides the liquid base for the panna cotta.
- Unflavored powdered gelatin: Acts as a thickening agent to set the panna cotta.
- Whipping cream: Adds richness and creaminess to the dessert.
- Honey: Sweetens the panna cotta and adds a floral flavor.
- Sugar: Additional sweetness to enhance the flavor of the dessert.
- Pinch of salt: Enhances the overall flavor and balances the sweetness.
- For the Strawberry Sauce:
- Strawberries, hulled and cut into small pieces: Provides the fruit base for the sauce.
- Sugar: Sweetens the sauce and helps thicken it during cooking.
- Lemon juice: Adds acidity to balance the sweetness of the strawberries and sugar.
Equipment you need to make this recipe
- Heavy Saucepan: For heating the milk, cream, and sugar mixture.
- Whisk: Essential for mixing the gelatin into the milk and ensuring the sugar dissolves properly.
- Measuring Cups and Spoons: To accurately measure your ingredients.
- Fine Mesh Strainer: Useful for straining the mixture into cups or ramekins to catch any undissolved gelatin or impurities, ensuring a smooth dessert.
- Ramekins or Small Cups: For molding the panna cotta. You can also use silicone molds for easy release.
🍽️ How to make panna cotta recipe
- Prepare the Gelatin and Milk:
- Start by pouring 1 cup of whole milk into a heavy saucepan.
- Sprinkle 1 tablespoon (or a 0.25 ounce packet) of unflavored powdered gelatin evenly over the surface of the milk. Allow this mixture to sit for about 5 minutes, letting the gelatin soften.
- Warm the Milk:
- Place the saucepan over medium-low heat.
- Warm the milk gently, stirring often to prevent it from boiling. If the milk starts to heat up too quickly, remove the pan from the heat momentarily to cool down.
- Add Remaining Ingredients:
- Whisk in 3 cups of whipping cream, ⅓ cup of honey, 1 tablespoon of sugar, and a pinch of salt into the warmed milk.
- Continue whisking until the sugar has fully dissolved, which should take around 5 minutes.
- Set the Panna Cotta:
- Once the mixture is smooth and well-combined, divide it evenly among cups or ramekins.
- Allow the mixture to cool slightly at room temperature, then transfer the cups or ramekins to the refrigerator.
- Chill the panna cotta for at least 4 hours or overnight until it is set and firm.
- Once both the panna cotta and strawberry sauce are thoroughly chilled, remove the panna cotta from the refrigerator.
- Serve the panna cotta with the strawberry sauce spooned over or alongside it for a delightful contrast of flavors and textures.
Strawberry sauce for panna cotta
- Cook the Strawberries:
- While the panna cotta is setting, start on the strawberry sauce by combining 2 cups of hulled and chopped strawberries with ½ cup of sugar and the juice of one small lemon in a small saucepan.
- Cook this mixture over medium heat, stirring occasionally. Mash the strawberries a bit as they cook to release their flavors.
- Continue cooking until the sauce has thickened, which should take about 15 minutes.
- Purée and Strain the Sauce:
- After cooking, purée the strawberry mixture until smooth.
- Strain the puréed sauce to remove any seeds or chunks, ensuring a silky texture.
- Refrigerate the strained sauce until you're ready to serve it with the panna cotta.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What to serve with panna cotta?
- Strawberry and Ricotta Tarts (Crostate di Ricotta e Fragole): These tarts feature a buttery and delicate crust filled with a custard-like ricotta and egg mixture, topped with fresh strawberries. It’s not overly sweet, making it a perfect accompaniment to the subtle flavors of panna cotta.
- Torta alla Panna (Italian Birthday Cake): Although traditionally a birthday cake, its components make it a great option to serve alongside panna cotta. The cake is moist, flavored with liqueur, and filled with vanilla pudding. It's topped with whipped cream and fresh strawberries, echoing the creamy and fruity themes that pair well with panna cotta
🫙 Leftover and Storing this panna cotta with strawberries
Storing Panna Cotta
- Refrigerate: Panna cotta must be stored in the refrigerator. If you've already unmolded the panna cotta onto plates, cover each one tightly with plastic wrap to prevent the surface from drying out or absorbing odors from the refrigerator. If the panna cotta is still in its mold or container, simply cover it with a lid or plastic wrap.
- Duration: Properly stored, panna cotta can last in the refrigerator for up to 5 days. The texture and flavor will remain best if consumed within this timeframe.
Storing Strawberry Sauce
- Cool and Refrigerate: After cooking, let the strawberry sauce come to room temperature. Then, transfer it to an airtight container and refrigerate.
- Duration: The strawberry sauce will keep well in the refrigerator for up to 5 days. The freshness and vibrant color of the sauce are best during this period.
Freezing Instructions
- Panna Cotta: Freezing is not recommended for panna cotta due to texture changes. Gelatin-based desserts can become watery or grainy once thawed, affecting the creamy consistency that makes panna cotta so special.
- Strawberry Sauce: You can freeze the strawberry sauce if you have a large quantity leftover. Pour the sauce into a freezer-safe container or zip-top bag, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before use.
Serving Leftover Panna Cotta
- Refreshing the Texture: Before serving leftover panna cotta, let it sit at room temperature for about 10 minutes to take the chill off, which can enhance its creamy texture.
- Adding Fresh Elements: Consider adding fresh fruit, a drizzle of honey, or a sprinkle of toasted nuts to add texture and refresh the dish if serving a few days after preparation.
📃 Substitutions & Variations
Milk and Cream Substitutions
- Dairy-Free: Replace the whole milk and whipping cream with coconut milk or almond milk for a dairy-free version. This substitution might alter the flavor slightly, imparting a nutty or coconut taste to the dessert.
- Lower Fat: For a lighter version, use 2% or skim milk instead of whole milk and a combination of half-and-half with light cream instead of whipping cream. Keep in mind, this may affect the richness and texture.
Sweetener Variations
- Alternative Sweeteners: Instead of honey and sugar, you can use maple syrup, agave syrup, or a sugar substitute like stevia or erythritol. The sweetness level can be adjusted to taste, but remember that the liquid content may affect the setting of the gelatin.
- Flavored Sugars: Use vanilla bean sugar or citrus-infused sugar to add a hint of extra flavor to the panna cotta.
Gelatin Alternatives
- Vegetarian Option: Agar-agar powder can replace gelatin for a vegetarian version. Agar-agar is derived from seaweed and sets differently than gelatin, so you'll need to experiment with quantities. Typically, 1 teaspoon of agar-agar powder is equivalent to 1 tablespoon of gelatin.
Flavor Additions
- Vanilla or Citrus Zest: Infuse the milk with a vanilla bean pod (split and scraped) or citrus zest while warming it to introduce a subtle flavor background.
- Coffee or Chocolate: For a mocha version, dissolve instant espresso powder or cocoa powder into the warm milk mixture.
- Herbs and Spices: Infuse the milk with herbs like lavender, rosemary, or basil, or spices such as cinnamon, cardamom, or star anise for a unique flavor twist.
Strawberry Sauce Variations
- Berry Varieties: Replace strawberries with raspberries, blueberries, or a mix of berries for a different fruit sauce.
- Tropical Sauce: For a tropical flair, make a sauce using mangoes, passion fruit, or pineapple.
- Seasonal Fruits: Depending on the season, you can use peaches, cherries, or plums to make a delicious fruit sauce.
☑️ Lora's Tips
- Bloom the Gelatin Properly: Ensure the gelatin is evenly sprinkled over the cold liquid and allowed to sit (bloom) for a few minutes before heating. This step is crucial for the gelatin to dissolve correctly and for the panna cotta to set properly without any lumps.
- Gentle Heating: When warming the milk and cream mixture, keep the heat medium-low to prevent boiling. Boiling can cause the gelatin to break down, resulting in a panna cotta that doesn't set. A gentle heat ensures the sugar and gelatin dissolve fully without degrading the gelatin's setting properties.
- Flavor Infusions: If you're infusing the cream with vanilla, citrus zest, or spices, let the mixture steep for a while off the heat before straining. This step allows the flavors to meld beautifully with the cream. Remember to remove any solid ingredients before pouring into molds.
- Smooth Pouring: To achieve a smooth, bubble-free surface, pour the panna cotta mixture through a fine mesh strainer into the molds or serving glasses. This technique also catches any undissolved gelatin or other solids, ensuring a silky texture.
- Chill Time: Patience is key with panna cotta. Allow it to chill and set for at least 4 hours, though overnight is often best. This ensures the panna cotta is fully set and has the perfect consistency when served.
- Unmolding Techniques: If serving the panna cotta unmolded, briefly dip the bottom of the molds in warm water to loosen them. Then, run a thin knife around the edge before inverting onto a serving plate. A gentle shake should release the panna cotta. If it doesn't release immediately, give it a moment as the warmth helps to loosen it.
❓ FAQ'S
Panna cotta is an Italian dessert made primarily of cream, sugar, and gelatin, which is sometimes infused with flavors such as vanilla or topped with a fruit sauce. Milk may also be used to lighten the cream.
The main difference between creme brulee and panna cotta lies in their ingredients and preparation. Creme brulee is made with cream, egg yolks, and sugar, and is baked in a water bath until set. It's finished with a caramelized sugar topping. Panna cotta, on the other hand, is not baked but set by the addition of gelatin and chilled until firm. It lacks eggs and is not caramelized on top.
Panna cotta and flan are not the same. Flan, also known as crème caramel, is a custard-based dessert topped with caramel sauce. It's made with eggs, milk or cream, and sugar, and is baked in a water bath until set. Panna cotta is gelatin-set and chilled, containing no eggs, and usually not caramelized.
Panna cotta and milk pudding share similarities in that they are both creamy desserts, but they differ in texture and ingredients. Milk pudding can be thickened with starches like cornstarch or rice flour, whereas panna cotta is set with gelatin, offering a distinctively smooth, jelly-like consistency.
Yes, panna cotta traditionally contains gelatin, which is crucial for setting the dessert and giving it its signature silky texture.
No, traditional panna cotta recipes do not include eggs. The dessert's setting agent is gelatin, not egg, which differentiates it from many other custard-based desserts.
By its traditional recipe, panna cotta does not contain gluten, making it a suitable dessert option for those with gluten sensitivities or celiac disease. However, it's always important to check specific recipes or restaurant menus for variations that might include gluten-containing ingredients.
Panna cotta can start to soften at room temperature, especially if left out for an extended period. While it has a melting point higher than that of gelatinous desserts like jelly, it's served chilled to maintain its shape and texture. On a warm day or in a warm room, panna cotta will hold its shape for a while but may eventually begin to soften around the edges.
As I mentioned above, panna cotta is so simple to make! It's my go-to easy and elegant recipe. I know that it can be put together in minutes. As long as you set aside the time for it to chill, there is really nothing to stress you out about making this fabulous Italian dessert. I like to add different flavors to the cream. But my favorite fan at home loves it just like this, with the easy strawberry coulis.
some other Italian desserts to enjoy:
- Italian Rainbow Cookies
- Classic Italian Pizzelle
- Lemon Biscotti
- Homemade Marshmallows
- Fresh Strawberry Yogurt Cake
- Fresh Strawberry Bundt Cake
- Summer Strawberry Cake
Did you make this? Please RATE THE RECIPE below:)
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Strawberry Panna Cotta
Equipment
Ingredients
For the panna cotta:
For the strawberry sauce:
- 2 cups strawberries hulled and cut into small pieces
- ½ cup sugar
- juice of one small lemon
Instructions
- Make the panna cotta: Add the milk to a heavy sauce pan and sprinkle the gelatin on top. Let the gelatin soften for 5 minutes. Set the sauce pan over medium low heat. Warm the milk, stirring frequently. Make sure the milk never boils. If it starts to get too hot, remove the pan from the heat to cool.
- Whisk in cream: Whisk in the cream, honey, sugar, pinch of salt. Whisk until the sugar is completely dissolved, about 5 minutes.
- Pour into cups: Divide the mixture evenly between cups or ramekins. Let cool slightly. Set in the refrigerator to chill for at least 4 hours (or overnight).
- Prep strawberry sauce: While the panna cotta is chilling, make the strawberry sauce.
- Cook strawberries: In a small sauce pan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally. Mash the strawberries while they are simmering. Cook until sauce thickens, about 15 minutes.
- Purée sauce: Purée until smooth, strain, and keep in the refrigerator until ready to serve with the panna cotta.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Bloom the Gelatin Properly: Ensure the gelatin is evenly sprinkled over the cold liquid and allowed to sit (bloom) for a few minutes before heating. This step is crucial for the gelatin to dissolve correctly and for the panna cotta to set properly without any lumps.
- Gentle Heating: When warming the milk and cream mixture, keep the heat medium-low to prevent boiling. Boiling can cause the gelatin to break down, resulting in a panna cotta that doesn't set. A gentle heat ensures the sugar and gelatin dissolve fully without degrading the gelatin's setting properties.
- Flavor Infusions: If you're infusing the cream with vanilla, citrus zest, or spices, let the mixture steep for a while off the heat before straining. This step allows the flavors to meld beautifully with the cream. Remember to remove any solid ingredients before pouring into molds.
- Smooth Pouring: To achieve a smooth, bubble-free surface, pour the panna cotta mixture through a fine mesh strainer into the molds or serving glasses. This technique also catches any undissolved gelatin or other solids, ensuring a silky texture.
- Chill Time: Patience is key with panna cotta. Allow it to chill and set for at least 4 hours, though overnight is often best. This ensures the panna cotta is fully set and has the perfect consistency when served.
- Unmolding Techniques: If serving the panna cotta unmolded, briefly dip the bottom of the molds in warm water to loosen them. Then, run a thin knife around the edge before inverting onto a serving plate. A gentle shake should release the panna cotta. If it doesn't release immediately, give it a moment as the warmth helps to loosen it.
Val says
Rich and creamy and not hard to make. The sauce is delicious! I added some raspberries to it too!
Lora says
Hi Val-SO happy you enjoyed the panna cotta and that you added raspberries to the strawberry sauce. Great idea!