Luscious Strawberry Panna Cotta

If you ask me, panna cotta is one of those desserts that looks fancy but is actually pretty easy to make.

This creamy Italian custard gets topped with fresh strawberry sauce for a dessert that feels special without requiring hours in the kitchen. The smooth, wobbly texture comes from just a few simple ingredients like cream, milk, and gelatin.

The real star here is the strawberry topping—fresh berries cooked down with a touch of sugar and lemon juice until they’re jammy and sweet. A hint of vanilla bean in the cream base makes everything taste a little more interesting.

It’s an impressive dessert that comes together in about 30 minutes of active time, perfect for dinner parties or when you want something sweet that isn’t too heavy.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this panna cotta recipe. Look for berries that are bright red all the way through, with no white or green shoulders, and that smell sweet and fragrant. Smaller to medium-sized strawberries tend to be sweeter and more flavorful than those giant ones you sometimes see at the store. If fresh strawberries aren’t in season, you can use frozen strawberries in a pinch – just make sure to thaw them completely and drain off any excess liquid before using them in the recipe.

Options for Substitutions

This panna cotta recipe has some room for flexibility if you need to make a few swaps:

• Gelatine leaves: If you only have powdered gelatin, use 1 tablespoon (about 3 teaspoons) instead of the 3 leaves. Sprinkle it over 3 tablespoons of cold water and let it bloom for 5 minutes before adding to the warm cream mixture.
• Double cream: You can use heavy cream or whipping cream as a direct substitute. In a pinch, mix 300ml whole milk with 150ml of heavy cream, though the texture will be slightly less rich.
• Vanilla pod: Don’t have a vanilla pod? Use 2 teaspoons of vanilla extract instead. Add it after you remove the cream from the heat rather than steeping it.
• Strawberries: Feel free to swap strawberries with raspberries, blueberries, or mixed berries. You might need to adjust the sugar slightly depending on how sweet your berries are.
• Cornflour: Cornstarch works the same way (it’s actually the same thing in the US). If you don’t have either, you can skip it and just cook the berries down a bit longer to thicken naturally.
• Whole milk: You can use semi-skimmed milk if that’s what you have, though the panna cotta will be slightly less creamy overall.

Watch Out for These Mistakes While Cooking

The biggest mistake with panna cotta is not blooming your gelatine properly in cold water – if you skip this step or don’t squeeze out the excess water before adding it to the cream, you’ll end up with a rubbery texture instead of that signature silky wobble.

Another common error is letting the cream mixture boil, which can cause it to separate and ruin the smooth consistency, so keep the heat at medium and remove it as soon as you see steam rising.

To avoid a grainy panna cotta, make sure your sugar is completely dissolved before adding the gelatine, and always strain the mixture through a fine-mesh sieve to catch any undissolved bits or vanilla seeds.

When making the strawberry topping, resist the urge to add it while the panna cotta is still warm – wait until the cream layer is fully set, otherwise the fruit will sink right through and you’ll lose those pretty layers.

What to Serve With Strawberry Panna Cotta?

Panna cotta is pretty rich and creamy on its own, so I like to keep things simple on the side. A few crispy butter cookies or shortbread biscuits are perfect for adding a little crunch without overwhelming the dessert. If you’re serving this for a dinner party, consider pairing it with a light sparkling wine or prosecco, which cuts through the creaminess nicely. You could also serve it alongside some fresh berries like raspberries or blueberries if you want to add more fruit to the plate, or even a small scoop of lemon sorbet for a refreshing contrast.

Storage Instructions

Refrigerate: Panna cotta needs to stay chilled, so keep it covered in the fridge for up to 3 days. I like to cover each ramekin with plastic wrap to prevent it from picking up any fridge odors. The strawberry topping can be stored separately in an airtight container and spooned on just before serving.

Make Ahead: This is actually one of those desserts that’s perfect for making ahead! You can prepare the panna cotta a day or two before you need it, which makes entertaining so much easier. Just keep it in the molds until you’re ready to serve, and make the strawberry topping fresh on the day for the best flavor and texture.

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: Prepare the Panna Cotta Base

• 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: Bloom the Gelatin and Set the Custard

• 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: Prepare the Strawberry Compote

• 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: Finish and 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.