For a richer flavor, consider using whole milk instead of lower-fat varieties. If you prefer a smoother sauce, you can strain the strawberry sauce after cooking to remove the seeds. Panna cotta can be made up to 2 days in advance. Store covered in the refrigerator. Experiment with other fruit sauces, such as raspberry or blueberry, for a delightful variation.
Panna Cotta With Fresh Strawberry Sauce
-
PREP TIME15 mins
-
COOK TIME20 mins
-
TOTAL TIME4 hrs 35 mins
-
SERVING6 People
-
VIEWS121
Indulge in the silky smoothness of homemade panna cotta, a classic Italian dessert. This recipe features a luscious, creamy base infused with vanilla, perfectly complemented by a vibrant, fresh strawberry sauce. A delightful treat that's both elegant and easy to make!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate29 g
-
Cholesterol86 mg
-
Fiber2 g
-
Protein5 g
-
Saturated Fat15 g
-
Sodium52 mg
-
Sugar25 g
-
Fat24 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepBloom the Gelatin: In a mixing bowl, pour the milk and gently sprinkle the gelatin over the surface. Allow it to soften for approximately 5 minutes.
02
StepPrepare the Cream Mixture: In a saucepan over medium heat, combine the whipping cream and sugar. Add the gelatin mixture. Stir continuously until the gelatin has completely dissolved, about 3 minutes. Incorporate the vanilla extract. Evenly distribute the mixture among 6 ramekins. Cover each ramekin and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the panna cotta to set.
03
StepCraft the Strawberry Sauce: In a separate saucepan over medium heat, combine the quartered strawberries, the remaining sugar, and water. Using a potato masher, gently crush the strawberries as the sauce simmers. Continue to cook until the sugar is fully dissolved and the sauce has thickened to your liking, about 10 minutes. Allow the sauce to cool to room temperature.
04
StepUnmold and Serve: Shortly before serving, remove the chilled panna cotta from the refrigerator. Briefly dip the bottom of each ramekin in warm water to assist in loosening the custard. Carefully run a thin knife around the inner edge of each ramekin. Invert each ramekin onto a dessert plate to unmold the panna cotta. Generously spoon the cooled strawberry sauce over the top of each serving.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Nikki Bergstrom
Jun 14, 2025Next time, I'll try using different berries for the sauce, like raspberries or blueberries.
Sandra Jones
Jun 12, 2025I made this for a dinner party, and everyone raved about it! It's so easy to make and looks so elegant.
Beth Wilkinson
Jul 8, 2024This recipe is amazing! The panna cotta is so smooth and creamy, and the strawberry sauce is the perfect complement.
Ashton Jast
Mar 30, 2024I added a little bit of balsamic vinegar to the strawberry sauce for a more complex flavor, and it was delicious!
Rossie Lakin
Mar 11, 2024The panna cotta didn't set properly for me. I think I needed to use a bit more gelatin.