Indulge in a classic Italian dessert with this elegant Strawberry Panna Cotta.
Featuring a velvety vanilla cream base and a sweet, fruity topping, this dessert is both simple to make and impressive to serve.
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Perfect for a special occasion or a delightful end to any meal, it combines creamy sophistication with a burst of fresh strawberry flavor.
Ingredients
For the Panna Cotta:
- 3 gelatin sheets
- 1 ⅞ cups (450 ml) heavy cream
- ¾ cup (200 ml) whole milk
- 1 vanilla bean
- ½ cup (100 g) granulated sugar
For the Strawberries:
- 2 ⅔ cups (400 g) strawberries, hulled and halved (or quartered if large)
- 1 ½ teaspoons cornstarch
- ¼ cup (50 g) granulated sugar
Instructions
Step 1: Prepare the Panna Cotta
- Start by soaking the gelatin sheets in a small bowl of cold water for about 5 minutes until softened.
- In a saucepan, combine the heavy cream, whole milk, and granulated sugar.
- Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean pod to the mixture.
- Heat the mixture over medium heat until it’s hot but not boiling. Remove the vanilla pod.
- Gently squeeze the excess water from the gelatin sheets and add them one by one to the hot cream mixture. Stir until completely dissolved.
- Allow the mixture to cool for 20-30 minutes. Once cooled, strain it through a sieve into 6 serving glasses.
Step 2: Prepare the Strawberry Topping
- In a saucepan, combine the strawberries with the cornstarch and granulated sugar.
- Cook over medium heat for 4-5 minutes, stirring occasionally, until the juices thicken and the strawberries become tender.
- Let the strawberry mixture cool completely before topping the set panna cottas.
- Refrigerate until you’re ready to serve.
FAQs
Can I use powdered gelatin instead of gelatin sheets?
Yes, you can substitute powdered gelatin for the gelatin sheets. Use about 2 ½ teaspoons of powdered gelatin and dissolve it in a little cold water before adding it to the warm cream mixture.
How long can I store the panna cotta?
The panna cotta can be stored in the refrigerator for up to 3 days. Just make sure it’s covered to prevent it from absorbing any odors from the fridge.
Simple Italian Strawberry Panna Cotta
This Italian Strawberry Panna Cotta is a creamy, vanilla-infused dessert topped with a sweet strawberry compote, perfect for a refreshing treat.
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Servings: 6
Ingredients
- 3 gelatin sheets
- 1 ⅞ cups heavy cream
- ¾ cup whole milk
- ½ cup granulated sugar
- 1 vanilla bean
- 2 ⅔ cups strawberries hulled and halved (or quartered if large)
- 1 ½ tsp cornstarch
- ¼ cup granulated sugar
Instructions
Prepare the Panna Cotta
- Start by soaking the gelatin sheets in a small bowl of cold water for about 5 minutes until softened.In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean pod to the mixture.Heat the mixture over medium heat until it’s hot but not boiling. Remove the vanilla pod.Gently squeeze the excess water from the gelatin sheets and add them one by one to the hot cream mixture. Stir until completely dissolved.Allow the mixture to cool for 20-30 minutes.Once cooled, strain it through a sieve into 6 serving glasses
Prepare the Strawberry Topping
- In a saucepan, combine the strawberries with the cornstarch and granulated sugar.Cook over medium heat for 4-5 minutes, stirring occasionally, until the juices thicken and the strawberries become tender.Let the strawberry mixture cool completely before topping the set panna cottas.Refrigerate until you’re ready to serve.
Save This Recipe! 💌
We'll email this post to you so you can cook it later!