Strawberry Panna Cotta
Strawberry Panna Cotta — a silky, delicate Italian custard set with gelatin — tastes like summer in a spoon. This version pairs rich, vanilla-scented cream with a bright fresh strawberry puree for a dessert that’s elegant yet unfussy, perfect for dinner parties or a simple treat at home. It brings back lazy sunny afternoons and berry-stained fingers, a little luxurious and a little nostalgic. If you want a make-ahead dessert that feels special with minimal fuss, this is it — and it pairs nicely with lighter savory fare like a crustless quiche such as this crustless cottage cheese spinach quiche for a brunch spread.
Why make this recipe
If you’re tired of heavy, complicated desserts that take all day and a lot of steps, this panna cotta is a forgiving, elegant solution: it sets in the fridge with minimal active time, uses pantry-friendly ingredients, and showcases fresh strawberries beautifully. It’s perfect when you want to impress without stress.
Step-by-Step Guide to Making Strawberry Panna Cotta
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 packet (2 1/4 teaspoons) gelatin
- 1/4 cup cold water
- 1 cup fresh strawberries, pureed
- Optional: fresh strawberries for garnish
Directions
- In a saucepan, combine heavy cream, sugar, and vanilla extract. Heat over medium heat until sugar dissolves.
- In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes.
- Once the cream mixture is warm, stir in the gelatin until completely dissolved.
- Pour the mixture into serving glasses and refrigerate for at least 4 hours until set.
- To serve, top with strawberry puree and garnish with fresh strawberries if desired.
What’s happening in these steps (and why it works)
- Blooming the gelatin: Sprinkling gelatin over cold water and letting it sit ("blooming") hydrates the granules so they dissolve evenly when added to warm cream. Skipping this step can leave you with grainy gelatin bits.
- Heating, not boiling: Warm the cream just until the sugar dissolves and the mixture is steamy. Boiling can break down the cream and change mouthfeel; it also risks weakening the gelatin’s setting ability.
- Cool, then chill: Pouring into serving cups while still pourable ensures a smooth surface. Panna cotta needs time in the refrigerator to set firmly; rushing by freezing can create ice crystals or a curdled texture.
Timing and make-ahead notes
- Active time: about 15–20 minutes.
- Chill time: minimum 4 hours, ideally overnight.
- Make up to 2 days ahead for best texture; beyond that the cream can lose some of its fresh flavor.
Keeping Strawberry Panna Cotta Fresh
- Refrigerator temperature: Store panna cotta in the fridge at 34–40°F (1–4°C).
- Storage time: Best within 2–3 days when topped just before serving; up to 4 days if tightly covered and left plain.
- Freezing: Not recommended — freezing will alter the silky texture and can lead to grainy or watery thawed panna cotta.
How to Present Strawberry Panna Cotta
- Classic (individual glasses): Serve in small stemmed glasses or clear tumblers so the smooth, pale custard and bright puree show through.
- Unmolded (for a dinner party): Lightly oil small ramekins, pour the set panna cotta, then run a thin knife around the edge and dip the ramekin briefly in warm water before inverting onto a plate. The contrast of the white panna cotta against red strawberry coulis looks very elegant.
- Layered parfait: Alternate spoonfuls of set panna cotta and strawberry puree in a clear serving glass for a layered effect. Add toasted almond slices between layers for crunch.
Tips to make Strawberry Panna Cotta
Q: How do I keep it smooth and silky?
A: Warm the cream gently and ensure the gelatin is fully dissolved before pouring. Avoid boiling the cream; stir gently but thoroughly to integrate the gelatin.
Q: Can I use powdered gelatin substitute or sheets?
A: Yes — if using gelatin sheets, soak according to package instructions and squeeze out excess water before dissolving into the warm cream. If using a powdered substitute with different strength, follow conversion directions on the package for equivalent bloom.
Q: How do I prevent the strawberry puree from destabilizing the panna cotta?
A: Puree and strain the strawberries to remove seeds and large solids. Spoon the puree on top once the panna cotta is fully set rather than mixing raw fruit directly into the warm cream; high-acid or enzyme-rich fruits can sometimes interfere with gelatin setting if they’re mixed while hot.
Variations
- Citrus-vanilla twist (paragraph): Add a strip of lemon or orange zest to the cream as it heats and remove it before adding gelatin for a bright citrus note that pairs wonderfully with strawberries. This gives the panna cotta a slightly aromatic lift without overpowering the berry topping.
- Yogurt or buttermilk swap (bullet):
- Substitute up to half the heavy cream with full-fat Greek yogurt for a slightly tangier, lighter panna cotta. Temper the yogurt by whisking in a bit of the warm cream first to avoid curdling.
Flavor pairings and additions
- Texture: Toasted nuts (almonds, pistachios) or a sprinkle of crushed amaretti cookies add textural contrast.
- Sauce variations: Instead of plain strawberry puree, macerate berries with a teaspoon of sugar and a splash of balsamic vinegar or aged balsamic glaze to create a sophisticated sweet-tart topping.
- Alcohol: Stir a tablespoon of limoncello or a splash of Grand Marnier into the strawberry puree for a boozy finish.
Troubleshooting (common problems and fixes)
- Panna cotta won’t set: Likely causes are underbloomed or insufficient gelatin, or the cream was boiled and gelatin weakened. Fix: Reheat gently and stir in an additional 1/2 teaspoon of gelatin dissolved in 1 tablespoon warm water, then chill again.
- Grainy texture: Gelatin wasn’t fully dissolved or the cream boiled. Rewarm gently while stirring to dissolve any remaining granules and strain before re-chilling.
- Watery topping: If the strawberry puree is too watery, simmer briefly to reduce and concentrate flavors, or thicken slightly with a teaspoon of cornstarch slurry cooked briefly until glossy (cool before topping).
Serving ideas and menus
- For a light summer meal: Serve panna cotta after a simple green salad dressed with lemon vinaigrette and a crustless quiche for a balanced brunch menu. The panna cotta’s richness and fresh fruit make a perfect counterpoint to crisp, acidic starters.
- For a dinner party: Pair with espresso–dusted cookies and a small scoop of lemon sorbet for a refreshing finish. Individual servings mean guests can help themselves, and you can prepare everything in advance.
Equipment and prep notes
- Use a heavy-bottomed saucepan for even heating and to avoid scorching the cream.
- A small silicone whisk helps dissolve sugar quickly.
- Serving vessels: Stemmed dessert glasses, small mason jars, or classic ramekins all work; clear vessels highlight the contrast between panna cotta and fruit.
A few ingredient notes
- Cream: Heavy cream (whipping cream with 36% fat) yields the most luxuriously silky texture. You can reduce fat by swapping some cream for whole milk, but expect a slightly softer set and less decadent mouthfeel.
- Gelatin: Powdered gelatin is easy and reliable. If using vegetarian gelling agents (agar-agar or carrageenan), follow those products’ instructions, as they have different setting strengths and methods. Agar often needs boiling and will set more firmly and less melt-in-the-mouth compared to gelatin.
- Strawberries: Use the ripest, sweetest berries you can find — their flavor carries through even after pureeing. If out of season, frozen berries work well when thawed and drained.
FAQs
Q: Can I make this panna cotta without gelatin?
A: Yes, but you’ll need a substitute like agar-agar. Agar sets differently — it requires boiling to activate and gives a firmer, less creamy texture. Follow the agar product instructions and test a small batch if you can.
Q: How long will the panna cotta keep in the refrigerator?
A: Stored covered at 34–40°F (1–4°C), panna cotta is best eaten within 2–3 days for peak flavor and texture, though it can be kept up to 4 days if untouched and well sealed.
Q: Can I use frozen strawberries for the puree?
A: Absolutely. Thaw them, drain excess liquid if necessary, then puree and strain for a smooth finish. You can concentrate flavor by simmering the puree briefly to reduce excess water.
Q: What’s the best way to unmold panna cotta?
A: If unmolding, lightly oil the ramekin before pouring in the mixture. When set, dip the ramekin in warm water for 10–20 seconds, run a thin knife around the edge, and invert onto a plate. Serve immediately.
Q: Is panna cotta gluten-free?
A: Traditional panna cotta is gluten-free as written (cream, sugar, gelatin, fruit). Watch toppings and garnishes — cookies or crumbled toppings may contain gluten.
Final notes on presentation
- Let your panna cotta come to the table cold, garnish that moment with bright strawberries, edible flowers, or a drizzle of aged balsamic for visual drama. The contrast between the creamy custard and vivid berry topping is part of the appeal — keep it simple to let those flavors shine.
Conclusion
If you’d like another take on technique or a version with a lighter strawberry glaze, see the clear, step-by-step recipe and photos at Baked by an Introvert’s strawberry panna cotta recipe for helpful visuals. For a video-guided, step-by-step walkthrough and alternative ideas for toppings, check out the detailed tutorial at My Ginger Garlic Kitchen’s step-by-step strawberry panna cotta.
Enjoy making this simple, elegant dessert — it’s one of those dishes that feels celebratory yet is entirely within reach.
Print
Strawberry Panna Cotta
- Total Time: 240 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A silky, delicate Italian custard set with gelatin, paired with rich vanilla-scented cream and fresh strawberry puree.
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 packet (2 1/4 teaspoons) gelatin
- 1/4 cup cold water
- 1 cup fresh strawberries, pureed
- Optional: fresh strawberries for garnish
Instructions
- In a saucepan, combine heavy cream, sugar, and vanilla extract. Heat over medium heat until sugar dissolves.
- In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes.
- Once the cream mixture is warm, stir in the gelatin until completely dissolved.
- Pour the mixture into serving glasses and refrigerate for at least 4 hours until set.
- To serve, top with strawberry puree and garnish with fresh strawberries if desired.
Notes
Ensure gelatin is fully dissolved, and avoid boiling the cream to maintain smooth texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: panna cotta, strawberry dessert, Italian dessert, summer dessert, easy dessert
