Strawberry Panna Cotta
One of the most well-known Italian desserts on earth is Strawberry Panna Cotta, but despite how simple it is to make at home, many people prefer to order it from a restaurant. Try this handmade strawberry coulis-topped, vanilla-flavoured panna cotta recipe, and you’ll never order it off a menu again!
You can make anything if you can stir it. Despite its delicate consistency and presentation, panna cotta is just a pudding; its name translates to “cooked cream,” and it’s adaptable. You can adjust the sugar to your taste, add your favourite extracts or other flavourings, and don’t be afraid to experiment with the type of milk (or cream) for a more decadent or dairy-free dessert.
A dessert like this is delectable, creamy, and delicate. Excellent for a formal dinner party or a straightforward summer dessert. Making it only requires a few simple ingredients.
Watch Strawberry Panna Cotta video Recipe:
How to Make Strawberry Panna Cotta Like an Italian
Vincenzo’s Top Tips To Make Strawberry Panna Cotta
Simmer; don’t boil
When warming the cream and sugar base for your dessert. For a dairy-based dish, slowly and gently heat cream to prevent separation (this necessitates keeping temperatures below boiling, so don’t step away while heating your base).
When bubbles show, then it’s ready to go!
Once the cream starts to bubble slightly around the edges, this is a sign it is ready!
Perfect timing is the key.
Make sure the cream is nice and hot when you place the gelatin in it or else it won’t melt. This recipe is all about timing!
Let it COOL
After you transfer it into a glass, let it cool and once cooled, leave it in the fridge until the dessert is ready!!
Strawberry Panna Cotta
Equipment
- 1 Spatula
- 2 Small saucepans
- 1 bowl
- 1 Glass You can also use Silocone moulds
- 1 Hand blender You can also use food processor
Ingredients
- 90 grams White sugar 3oz
- 1 tbsp Vanilla Essence
- 300 ml Full fat cream 1 ¼ cup
- 3 Gelatin leaves
- 1 Bowl Room temp water
- For the topping:
- 50 grams White sugar 1.8oz
- 250 grams Strawberries 9oz. Berries or any fruit of your choice
- 2 tbps Water
Instructions
- Place the gelatine leaves in a bowl of room temperature water. Make sure they are emerged into the water and leave them to soften for 5-7 minutes.
- While the gelatin is melting, put a small saucepan on the stove and add the cream. Warm it up at a low-medium temperature making sure it does not boil.
- When the cream has been warming up for around 2 minutes, add the sugar and stir through gently using a spatula before adding the vanilla essence (or your choice of flavour – or spirit).
- Remove the saucepan from the stove once you start to see the small bubbles appear and leave to the side.
- For this panna cotta recipe, it’s important to now pick up the gelatin leaves from the bowl – which should now be soft – and squeeze all the excess water out and drop them straight into the hot cream and keep stirring so that it dissolves well.
- How to make the strawberry topping:
- Remove the green part of the strawberry and cut in half, and then in half again.
- Put a small saucepan on your stove at a medium heat and place the strawberries inside before adding the sugar and 2 tablespoons water.
- Once the sugar starts to melt, mix the strawberries using a spatula and help any excess sugar drop into the water so that you can no longer see it.
- Leave to simmer for no longer than 5 minutes and they will soften and release quite a lot of liquid.
- Pour the strawberry mixture into a blender and blend until the strawberries have disappeared but don’t blend for too long as you want the sauce to remain thick in texture.
- Once you are sure there are no lumps and your gelatin has disappeared, pour the panna cotta into silicone moulds or glasses (to serve). Use small portions as it is quite rich!
- Cover the moulds or panna cotta with plastic wrap, making sure no air gets inside and place in the fridge for a minimum 4hr – or overnight to ensure the result is nice and dense.
- Transfer it into a glass or a utensil that has a pouring spout and cover with plastic wrap. Once cooled, leave it in the fridge until the panna cotta is ready.
- E ora si mangia…Vincenzo’s Plate….Enjoy!
Video
How to Serve:
Transfer it to a glass or a utensil that has a pouring spout and cover it with plastic wrap. Once cooled, leave it in the fridge until the panna cotta is ready. Pour your desired amount of strawberry coulis on top of the panna cotta then add some blueberries and mint to garnish…
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The recipe is a classic except for one important ingredient. Why would anybody want to use vanilla essence instead of a vanilla pod??? If I don’t see small back vanilla dots in my panna cotta, I know it is just wrong, and you can never achieve the taste using essence.
I completely agree with you that using a vanilla pod instead of vanilla essence can add a more authentic flavor to the panna cotta. The recipe provided is simply offering an alternative for those who may not have access to or prefer not to use a vanilla pod.
Extremely sweet. Cut down the suger or add more cream
I’m sorry to hear that the recipe turned out too sweet for you. If you find a recipe to be too sweet, you can definitely adjust the sugar to your liking.
Love love love this recipe. It’s the only one I would use and that my family likes. Thank you Vincenzo
It’s always heartwarming to know that my recipe is enjoyed by others and shared with their loved ones. I hope you continue to make this dish with love and joy in your heart, and that it brings you many happy memories around the table.
I made panna cotta following this recipe and it was delicious. I used raspberries instead of strawberries and it worked great. Just a note, the recipe mentions 1 tbsp of vanilla extract but I think the right measurement is 1 tsp (teaspoon).
Thanks for trying out the recipe and sharing your variation. And, I appreciate the note on the vanilla extract – you’re absolutely correct. It should indeed be 1 teaspoon. Your attention to detail is spot on.