Vanilla Strawberry Panna Cotta
Make some Vanilla Strawberry Panna Cotta with me! It’s a creamy, sweet Italian dessert that deserves a spot in your lineup—smooth, with fresh strawberry.
Panna cotta is a classic Italian dessert that’s surprisingly easy to make. It involves sweetening cream, thickening it with gelatin, and adding a touch of vanilla (or any flavor you prefer). The process is simple: heat the cream, dissolve the gelatin, then pour the mixture into small jars or molds. After chilling, you can top it with fresh fruit, a fruity sauce, or even caramel if you’re feeling indulgent. The result is a creamy, lightly sweet dessert that’s much easier than it sounds!
What You Need to Make Panna Cotta
- Heavy Cream
- Whole Milk
- Sugar
- Gelatin
- Vanilla Bean Paste
- Strawberries
- Lemon Juice
Recipe Substitutions
- If you want to change up your panna cotta toppings, try drizzling honey and adding crushed pistachios for a nutty twist.
- A caramel sauce brings indulgence, while fresh mango slices or passion fruit purée add a tropical flair.
- For something different, sprinkle shaved chocolate on top, or swirl in a tangy berry coulis.
How To Make Panna Cotta
- Heat the Cream: Start by heating the heavy cream and sugar in a saucepan over medium heat. You don’t want the mixture to boil—just warm it enough to dissolve the sugar completely.
- Bloom the Gelatin: While the cream is heating, bloom the gelatin by sprinkling it over cold water and letting it sit for 5-10 minutes until fully activated.
- Combine Gelatin and Cream: Once the cream is warmed, remove it from the heat. Stir the bloomed gelatin into the cream until it’s fully dissolved. Add vanilla bean paste for a rich flavor.
- Chill the Mixture: Pour the mixture into your preferred jars or molds, and place them in the fridge for a few hours to set.
To Make the Strawberry Layer
- Cook the Strawberries: In a saucepan, combine strawberries, sugar, and lemon juice. Heat until the strawberries soften and release their juices.
- Blend and Cool: Once softened, blend the strawberry mixture until smooth. You can strain the seeds if you prefer, though it’s optional. Let the mixture cool completely.
- Add to Panna Cotta: Once the panna cotta has set, pour the cooled strawberry purée over the top. Add thin slices of fresh strawberry for garnish and return to the fridge for an additional hour or two to chill.
Georgie’s Tips For Panna Cotta
By following these steps, you’ll have a creamy and delicious Strawberry Vanilla Panna Cotta that showcases the delightful flavors of vanilla and fresh fruit. Perfect as a light, refreshing dessert for any occasion!
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Vanilla Strawberry Panna Cotta
Ingredients
For the panna cotta:
- 2¼ tsp unflavored gelatin (1 packet)
- 3 tbsp cold water
- 2 cups Heavy Whipping Cream
- 1 cup whole milk
- ½ cup granulated sugar
- 1½ tsp vanilla extract
For the strawberry layer:
- 2 cups fresh strawberries (hulled and halved, plus a few more for garnish)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Instructions
- In a small bowl, sprinkle 2¼ tsp unflavored gelatin, over 3 tbsp cold water. Let it sit for 5-10 minutes to bloom, allowing it to solidify slightly.
- In a saucepan, combine 2 cups Heavy Whipping Cream, 1 cup whole milk, and 1/2 cup granulated sugar. Heat the mixture over medium heat until the sugar dissolves and it’s hot but not boiling.
- Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Stir in 1½ tsp vanilla extract.
- Pour the mixture into small jars or serving cups, filling them about 2/3 full. Cover with plastic wrap. Refrigerate for at least 4 hours, or until set but still jiggly.
- In a saucepan, combine 2 cups fresh strawberries, 1/4 cup granulated sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and form a syrupy consistency (about 10-15 minutes). Let the mixture cool slightly, then purée it in a blender until smooth. Strain the purée to remove seeds if you prefer a smoother texture.
- Once the panna cotta has set, and the strawberry puree is cool, pour the strawberry purée over each one to create a thin, even layer.
- Refrigerate the jars for another 1-2 hours to let the strawberry layer set.
- Top with thinly sliced strawberries and serve.