Strawberry Panna Cotta

There’s something a little bit terrifying about a dessert that’s supposed to SET. Like… will it set? Did I do the gelatin right?? Is this going to be a wobbly little dream or just soup in a pretty glass

Turns out, panna cotta is WAY easier than it looks. Cream, milk, sugar, a split vanilla bean, and gelatin leaves (NOT as scary as they sound, promise, they just need cold water and a few minutes of patience

The strawberry compote on top is the showoff move though. Glossy, just-saucy-enough (not watery!!), thanks to a little cornstarch doing its quiet thing in the background. Looks like a restaurant dessert. Tastes even better

How to Tell When Panna Cotta Is Set

Three hours is the starting line, not the finish. Here’s how to KNOW your panna cotta is set!

• Give the glass a gentle sideways shake. The center should wobble like one slow wave (think jelly, not water). Total sloshing means more time needed…. patience wins here.
• Touch the surface with a clean fingertip. Cool and slightly springy is right. A sticky surface means back to the fridge.
• Look through the glass at the edges. Properly set panna cotta pulls away just a tiny bit from the sides.
• Don’t trust the clock alone. A crowded fridge runs warmer and slows gelling. Trust the wobble.
• Over-set turns flan-firm (still delicious). Under-set becomes pudding (also fine honestly). Top with strawberry compote either way.

Make-Ahead & Storage Tips

• Assemble UP TO 2 days ahead, keep covered and chilled in the fridge.
• Store strawberry compote separately in an airtight container… lasts 5 days refrigerated.
• Spoon compote onto panna cotta no more than 30 minutes before serving so the base stays pristine.
• Skip the freezer for the panna cotta itself, it turns grainy and weepy on thaw.
• Compote freezes beautifully for 3 months, just thaw overnight in the fridge.
• Press plastic wrap directly onto the panna cotta surface to block fridge odors.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1900
• Protein: 15-20 g
• Fat: 130-150 g
• Carbohydrates: 145-160 g

Ingredients

For the panna cotta:

• 3 gelatin leaves
• 16 fl oz heavy cream
• 6 fl oz milk
• 3.2 oz sugar
• 1 vanilla bean
• 1 pinch fine sea salt

For the strawberry topping:

• 14.1 oz strawberries (hulled and sliced)
• 1.5 tsp cornstarch
• 1.5 oz sugar
• 1 tsp lemon juice

Step 1: Infuse Cream and Warm

• 3 gelatin leaves
• 16 fl oz heavy cream
• 6 fl oz milk
• 3.2 oz sugar
• 1 vanilla bean
• 1 pinch fine sea salt

Start by soaking the gelatin leaves in a bowl of cold water for 5 minutes to bloom them—this allows the gelatin to absorb water and dissolve smoothly later.

While the gelatin soaks, combine the heavy cream, milk, sugar, vanilla bean (split lengthwise to release the seeds), and salt in a saucepan.

Heat this mixture over medium heat, stirring occasionally, until it’s steaming hot but not boiling—you want the sugar fully dissolved and the vanilla flavor infused, which takes about 5-7 minutes.

I find that letting the vanilla bean steep for a minute or two after removing from heat really intensifies the flavor before you strain it out.

Step 2: Dissolve Gelatin and Strain

• bloomed gelatin from Step 1
• hot cream mixture from Step 1

Remove the hot cream mixture from heat and let it cool for about 1 minute.

Squeeze the excess water from the bloomed gelatin leaves and stir them into the hot cream until completely dissolved and smooth.

Pour the mixture through a fine-mesh strainer to remove any vanilla bean pieces and ensure a silky texture.

Divide the strained liquid evenly among 6 serving glasses or ramekins, then transfer them to the refrigerator to chill for at least 3 hours, or until the panna cotta is set and jiggles just slightly when gently shaken.

Step 3: Simmer Strawberry Topping

• 14.1 oz strawberries
• 1.5 tsp cornstarch
• 1.5 oz sugar
• 1 tsp lemon juice

While the panna cotta chills, prepare the strawberry topping.

Combine the hulled and sliced strawberries, cornstarch, sugar, and lemon juice in a saucepan over medium heat.

Stir gently and cook for 4-5 minutes until the strawberries begin to release their juices and the mixture thickens slightly—the cornstarch will turn the juices glossy and create a light sauce rather than a watery puddle.

I like to keep some strawberry pieces slightly firm, so I don’t overcook this; you want a compote, not a jam.

Remove from heat and let the strawberry mixture cool to room temperature before spooning it over the set panna cotta.

Step 4: Assemble and Final Chill

• set panna cotta from Step 2
• cooled strawberry compote from Step 3

Once the strawberry compote has cooled, spoon it generously over each set panna cotta, allowing some of the glossy strawberry juices to pool on top.

Return the glasses to the refrigerator for at least 30 minutes before serving—this allows the flavors to meld and the dish to be perfectly chilled.

Serve cold, and remember that panna cotta is best enjoyed within a day or two for the best texture and flavor.

Luscious Strawberry Panna Cotta

Delicious Luscious Strawberry Panna Cotta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Calories: 1825

Ingredients Method

Ingredients

  

For the panna cotta

• 3 gelatin leaves
• 16 fl oz heavy cream
• 6 fl oz milk
• 3.2 oz sugar
• 1 vanilla bean
• 1 pinch fine sea salt

For the strawberry topping

• 14.1 oz strawberries (hulled and sliced)
• 1.5 tsp cornstarch
• 1.5 oz sugar
• 1 tsp lemon juice

Method

 

1. Start by soaking the gelatin leaves in a bowl of cold water for 5 minutes to bloom them—this allows the gelatin to absorb water and dissolve smoothly later. While the gelatin soaks, combine the heavy cream, milk, sugar, vanilla bean (split lengthwise to release the seeds), and salt in a saucepan. Heat this mixture over medium heat, stirring occasionally, until it’s steaming hot but not boiling—you want the sugar fully dissolved and the vanilla flavor infused, which takes about 5-7 minutes. I find that letting the vanilla bean steep for a minute or two after removing from heat really intensifies the flavor before you strain it out.
2. Remove the hot cream mixture from heat and let it cool for about 1 minute. Squeeze the excess water from the bloomed gelatin leaves and stir them into the hot cream until completely dissolved and smooth. Pour the mixture through a fine-mesh strainer to remove any vanilla bean pieces and ensure a silky texture. Divide the strained liquid evenly among 6 serving glasses or ramekins, then transfer them to the refrigerator to chill for at least 3 hours, or until the panna cotta is set and jiggles just slightly when gently shaken.
3. While the panna cotta chills, prepare the strawberry topping. Combine the hulled and sliced strawberries, cornstarch, sugar, and lemon juice in a saucepan over medium heat. Stir gently and cook for 4-5 minutes until the strawberries begin to release their juices and the mixture thickens slightly—the cornstarch will turn the juices glossy and create a light sauce rather than a watery puddle. I like to keep some strawberry pieces slightly firm, so I don’t overcook this; you want a compote, not a jam. Remove from heat and let the strawberry mixture cool to room temperature before spooning it over the set panna cotta.
4. Once the strawberry compote has cooled, spoon it generously over each set panna cotta, allowing some of the glossy strawberry juices to pool on top. Return the glasses to the refrigerator for at least 30 minutes before serving—this allows the flavors to meld and the dish to be perfectly chilled. Serve cold, and remember that panna cotta is best enjoyed within a day or two for the best texture and flavor.