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Strawberry panna cotta topped with berry sauce, fresh strawberries, mint, and a chocolate wafer in a glass.

Strawberry Panna Cotta

Smooth and creamy panna cotta topped with bright strawberry sauce for an elegant chilled dessert perfect for dinners, brunches, and special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: BEVERAGE
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • Panna Cotta
  • - 2 cups heavy cream
  • - 1 cup whole milk
  • - 1/2 cup granulated sugar
  • - 2 1/4 teaspoons unflavored gelatin
  • - 3 tablespoons cold water
  • - 1 teaspoon vanilla extract
  • - Pinch of salt
  • Strawberry Sauce
  • - 2 cups fresh strawberries hulled and chopped
  • - 1/4 cup granulated sugar
  • - 1 tablespoon fresh lemon juice
  • - 1 teaspoon cornstarch optional for a thicker sauce
  • Garnish
  • - Fresh strawberries
  • - Fresh mint leaves
  • - Chocolate wafer or cookie optional

Equipment

  • 1 medium saucepan
  • 1 small saucepan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 fine-mesh strainer
  • 1 Measuring cup
  • 1 set of measuring spoons
  • 6 dessert glasses or ramekins
  • 1 spoon or small ladle
  • 1 blender or food processor for the strawberry sauce

Method
 

  1. Bloom the Gelatin
  2. Place the cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it sit for about 5 minutes.
  3. Heat the Cream Mixture
  4. Add the heavy cream, milk, sugar, and salt to a saucepan. Heat over medium-low heat, stirring gently, until the sugar dissolves and the mixture is hot but not boiling.
  5. Add the Gelatin
  6. Remove the saucepan from the heat. Add the bloomed gelatin and whisk until fully dissolved.
  7. Add Vanilla
  8. Stir in the vanilla extract.
  9. Pour Into Glasses
  10. Divide the mixture evenly among 6 dessert glasses or ramekins.
  11. Chill
  12. Refrigerate for at least 4 hours, or until fully set.
  13. Make the Strawberry Sauce
  14. Add the strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat until the berries soften and release their juices.
  15. Blend the Sauce
  16. Blend the strawberry mixture until smooth. Strain if you want a finer texture. Let it cool completely.
  17. Assemble
  18. Spoon the cooled strawberry sauce over the chilled panna cotta.
  19. Garnish and Serve
  20. Top with fresh strawberries, mint, and a chocolate wafer if desired, then serve chilled.

Notes

For the smoothest texture, avoid boiling the cream mixture after adding the gelatin. Let the panna cotta chill fully before adding the strawberry sauce. Keep the dessert refrigerated until serving, and add the fresh garnish just before serving for the best appearance.