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Strawberry Panna Cotta

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.
Prep Time5 minutes
Cook Time20 minutes
Chill4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: Italian
Keyword: panna cotta, strawberry sauce
Servings: 6
Calories: 573kcal
Author: Lora

Ingredients

For the panna cotta:

  • 1 cup whole milk
  • 1 Tablespoon .25 ounce packet unflavored powdered gelatin
  • 3 cups whipping cream
  • cup honey
  • 1 tablespoon sugar
  • pinch of salt

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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 6g | Calories: 573kcal | Carbohydrates: 43g | Protein: 5g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 139mg | Sodium: 49mg | Potassium: 258mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1821IU | Vitamin C: 29mg | Calcium: 138mg | Iron: 0.4mg