Strawberry Panna Cotta is one of my favorite spring desserts. I first had it at an Italian restaurant and sought out a recipe to make it at home. This is a popular Italian recipe that is cream based and thickened with gelatin. It is a custard like, delicate dessert that can be flavored simply with vanilla and also works well with strawberry puree added.
I like to make this for Easter dessert for a couple of reasons. The first one is that it is super easy to make! I do not know about you but when I am preparing a holiday meal, I have a lot of cooking to do. A simple dessert like this is very helpful. The second one is that this is a pretty light dessert. I know that after I have eaten a big meal I welcome a dessert that is not overly filling.
You can make this ahead and either serve it in the dish it was made in or invert it onto a plate. I garnish mine with fresh whipped cream and fresh strawberries.
If you want to try some other strawberry desserts, check out Strawberry Shortcake Bites, Strawberry Rhubarb Cake, Strawberry Blondies, Strawberry Rhubarb Bars, and Strawberry Ricotta Cake.
Strawberry Panna Cotta
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Ingredients
- 16 ounces fresh strawberries, stems removed and sliced
- 1/3 cup granulated sugar
- 1 and 1/2 teaspoons gelatin
- 1 and 1/2 tablespoons cold water
- 1/2 cup cold milk
- 1 and 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- OPTIONAL:
- whipped cream
- fresh strawberries for garnish
Instructions
Combine the strawberries and sugar in a medium saucepan and heat over medium low heat. Stir and press down on the strawberries with a fork break them down. Simmer for 10 minutes until the strawberries are juicy and slightly thickened.
If you have a hand held electric mixer or blender, blend the strawberries right in the saucepan until they are smooth. If you do not have a hand held device, let the strawberries cool to room temperature and puree them in a blender.
Strain the pureed berries back into the pan through a sieve to ensure they are smooth.
Place the water into a small bowl and sprinkle the gelatin over it. Stir and let the mixture sit for 5 minutes. The gelatin will become thick.
Heat the pureed strawberries in the saucepan over low heat to a simmer. Add the gelatin and stir until it has completely dissolved into the strawberries.
Remove the strawberries from the heat and whisk in the heavy cream, milk and vanilla. Combine well.
Divide evenly between six four ounce ramekins or small bowls and cover with plastic wrap.
Chill for at least 4 hours.
Notes
If you would like to serve this inverted upside down on a plate follow these steps. Vey lightly oil the ramekins before pouring in your Panna Cotta. When you are ready to serve. Fill a large bowl full of hot water. Dip the bottom only of the ramekin into the water and hold it there for 30 seconds. Run a knife around between the Panna Cotta and the ramekin. Invert the ramekin onto a plate and lift.
2 comments
I’m really enjoying your photo-styling! This is one of my favorite desserts! (Devens is my married name)
Thank you Laura for the kind words. This is one of my favorite desserts as well.