Strawberry Panna Cotta
Learn to make strawberry panna cotta, a classic Italian dessert with fresh strawberries, cream, sugar, and vanilla. Perfect for spring!
Servings: 4 servings
Equipment
- 4 6-ounce dessert ramekins buy here
Ingredients
- 2 cups fresh strawberries, chopped
- 3 Tbsp water
- 2 tsp powdered gelatin (note: this is slightly less than one full packet)
- 1 cup heavy cream
- 1 cup whole milk
- 3 tbsp granulated sugar
- pinch salt
- 1 tsp vanilla bean paste
Instructions
- Set out your containers on a baking sheet or tray for easy transfer to the fridge. I used 4 6-ounce rammekins, but you can use any other small containers. Plan to get around 4-6 servings depending on the size of container you use. If you plan to un-mold your panna cottas, lightly brush the inside of the containers with vegetable oil.
- Make the strawberry puree by placing the chopped strawberries in a saucepan over medium heat and cooking until the fruit has broken down and the juices have cooked down a bit (about 10 minutes.)
- Push the strawberries through a fine metal strainer and set aside (you should have about 1/2 cup of a thin puree)
- Add 3 tablespoons of water to a medium sized bowl. Sprinkle the gelatin over the water and let sit for 5-10 minutes while you make the rest of the panna cotta mixture.
- Add the cream, milk, and sugar to a saucepan. Heat over low/medium heat until just barely starting to simmer, stirring to dissolve the sugar.
- Remove from the heat and allow to cool for a few minutes. Add the strawberry puree and vanilla bean paste, and mix to combine. The mixture should still be quite warm.
- Pour the warm cream mixture through a metal strainer into the bowl with the gelatin mixture.
- Mix well to combine, making sure the gelatin is completely dissolved.
- Pour the panna cotta mixture into your prepared containers, and carefully transfer to the fridge to set. Allow to chill for at least 4 hours, or overnight.
- Once the panna cottas are set, enjoy as is, or if you would like to un-mold your panna cottas, run a thin, sharp knife around the edge of the containers. Place a small serving plate on top, and invert, tapping on the bottom of the container to release. If they are still not coming out, fill a shallow bowl with very hot tap water, and gently submerge the panna cotta containers partway into the hot water (don't let any water get inside the container) for 5-10 seconds. Then run a knife around the edge again and invert to release.
- Serve the panna cotta with extra berries.
Notes
Recipe adapted from David Lebovitz's classic panna cotta.
Try this recipe with different berries like blueberries, raspberries, or blackberries.
Nutrition
Calories: 308 kcal · Carbohydrates: 20 g · Protein: 6 g · Fat: 24 g · Saturated Fat: 15 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Cholesterol: 75 mg · Sodium: 45 mg · Potassium: 259 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 982 IU · Vitamin C: 43 mg · Calcium: 127 mg · Iron: 0.4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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