Strawberry Panna Cotta is a delicious, creamy, and delicate dessert. Great for a simple summer dessert or a fancy dinner party. It’s so easy to make with just a handful of ingredients.
This post was inspired & sponsored by Princess Cruises. All opinions expressed are my own.
Strawberry Panna Cotta
Panna Cotta is one of those sophisticated desserts that’s also simple enough to make for a weekend treat. It’s one of my favorite no-bake desserts to make.
I recently had the opportunity to travel the Caribbean on a cruise through the Panama Canal with Princess Cruises. We sailed aboard the Coral Princess and had the best time.
It was truly an experience I’ll never forget.
The food on the ship was phenomenal. There was an abundance of desserts to choose from. So. Many. Desserts. A dessert blogger’s dream.
I tried a couple different desserts each day and fell in love with the strawberry panna cotta. The moment I laid eyes on it I knew I had to share it on Instagram.
Most of you know I prefer fruity desserts over chocolate. Chocolate is good and I like it but if I have a choice I’m going for something fruity and creamy.
For breakfast and lunch, we would go to the horizon court. They have a buffet style set up and the menu is different each day. I like to eat light and there was an abundance of fruit and vegetables to choose from.
Also, inside the Horizon Court is a dessert bar. It reigned me in every time! I couldn’t walk away without trying one or two the cakes, cupcakes, tarts, etc. This is where I found the strawberry panna cotta.
I’ve been home for a couple weeks now and I’ve had the biggest craving for this panna cotta. The only way to solve it was to make my own version. It’s creamy and full of fresh strawberry flavor.
I took the basic panna cotta ingredients – milk, cream, sugar, vanilla, and gelatin – and added pureed strawberries.
It came out light in color so I also added a couple drops of red food coloring. This is totally optional and only needed for presentation.
If you want to have a taste of what cruising with Princess Cruises is like, whip up a batch of strawberry panna cotta!
How to make strawberry panna cotta
Step 1: Puree fresh strawberries
Puree strawberries and press through a fine-mesh sieve. Discard the seeds and pulp.
Step 2: Bloom gelatin in milk
Sprinkle gelatin over milk in a medium saucepan. Let it sit for 1o minutes. Add sugar, salt, and the pureed strawberries.
Step 3: Cook the panna cotta
Cook the mixture over high heat until it reaches 135°F. Stir in heavy cream and vanilla.
Step 4: Chill the panna cotta
Strain the panna cotta into a large bowl and set the bowl over an ice bath. Stir until it’s cooled to 50°F. Divide the panna cotta to ramekins and refrigerate until it’s set, about 4 hours.
You should also try this Chocolate Pistachio Dome, these Profiteroles with Fresh Berries, these Chocolate Raspberry Cupcakes, these Banana Oatmeal Chocolate Chip Cookies from Dinners, Dishes and Desserts. And this Sheet Pan Pizza from Dash of Sanity.
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Strawberry Panna Cotta
Strawberry Panna Cotta is a delicious, creamy, and delicate dessert. Great for a simple summer dessert or a fancy dinner party. It’s so easy to make with just a handful of ingredients.
Ingredients
- 1 pound fresh strawberries
- 1/2 cup whole milk
- 1 1/2 teaspoons unflavored gelatin powder, (1 envelope)
- 1/8 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
Instructions
- Puree the strawberries until very smooth. Push the puree through a fine mesh sieve to remove the seeds and set aside. Place 6 4-ounce ramekins on a baking sheet and set aside.
- Add the milk to a medium saucepan. Sprinkle the gelatin evenly over the surface and let stand for 10 minutes.
- Add the salt, sugar, and pureed strawberries to the gelatin mixture. Heat over high heat, stirring constantly, until the mixture reaches 135°F. This should take about 2 minutes.
- While stirring constantly, add in the vanilla and heavy cream. Transfer the mixture to a medium bowl set over ice. Stir frequently until the mixture cools to 50°F, about 10 minutes.
- Strain the mixture into a large measuring cup or pitcher and distribute evenly among the ramekins. Cover the baking sheet with plastic wrap, making sure not to disturb the surface of the cream. Refrigerate for at least 4 hours.
- Unmold from ramekins and serve immediately.
Make ahead tip
- Panna cotta will keep for up to 3 days covered with plastic wrap and stored in the refrigerator.
Notes
To easily unmold panna cotta - Pour 1 cup of boiling water into a small bowl. Dip the ramekin into the water for 3 seconds. Run a knife around the edges of the ramekin and invert onto serving plates.
If you do not have a candy thermometer to gauge the temperature in step 3, simply cook until the mixture is steaming. This will take approximately 2 minutes.
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Nutrition Information:
Yield: 6Amount Per Serving: Calories: 276
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
Patty says
Delicious!! The only downside is pushing the purée though the sieve. Allow at least 30-45 minutes for that alone!! My 1lb box of berries yielded only a cup but it still turned out tasty and gorgeously pink : )
Jen Sobjack says
It should only take about 5 minutes to press the puree through the sieve. You should not be trying to get the pulp through. That is to be discarded with the seeds.
Addie says
This was lovely! This was the first time I’ve had panna cotta much less made panna cotta, and I can see why it’s such a wonderful dessert! The recipe was very easy to make and delicious. The panna cotta was light, delicate, airy, fragrant, and the flavor was layered. Thank you!
Karen says
Do you know approximately how much puree that 1lb came out to? I have some frozen puree I would like to use but don’t want to over do it. Cheers!
Jen Sobjack says
It’s about 1 and 1/4 cups.
Jan wedig says
Can this panna cota be frozen?
Jen Sobjack says
I don’t recommend freezing panna cotta.
neenu says
Hi Jen,
Can i use frozen strawberries? I mean thaw them to rest so it defrosts and use them?
Thanks
Jen Sobjack says
I haven’t tried making this with frozen strawberries but I imagine it would be okay as long as you thaw and drain them well before using.
Ellie Wragge says
how long does this strawberry panna cotta last in the refrigerator? Or can it be frozen?
Jen Sobjack says
Panna cotta should be good for up to three days in the refrigerator. Make sure to keep it covered tightly with plastic wrap. I don’t recommend freezing panna cotta.
Aleksa says
Can I easily cut the sweetener down in this recipe?
Jen Sobjack says
Using less sweetener won’t affect the texture at all so it should be fine to use less if you need to.
Patricia Poston says
I made this using all whole milk instead of cream and it was still delicious. Used some of the strawberries to make an easy sauce, adding a little sugar. Beautiful, too.
Jen Sobjack says
I’m happy to hear it came out wonderful!
Aja says
I love Panna cotta pls tell me which heavy cream it is….pls I want to know the particular name of the heavy cream.
Thanks
Jen Sobjack says
It’s just regular heavy whipping cream. I can’t remember the brand I used in particular because I usually buy whatever is on sale at my local market.
Pascale says
Delicioso!! Delicious, just mande it yesterday and had some right now, great recipe, thank you
Brenda @ a farmgirl's dabbles says
What a beautiful job you did with this – it looks just like I remember on the cruise!!
Del's cooking twist says
This strawberry panna cota is just beautiful! It reminds me of my red berry soufflés published today on my own blog. But for now, I’m all into your lovely dessert, I can’t wait to try it!
Rina says
Can I use powdered agar instead and quantity? Thanks
Jen Sobjack says
I’ve never worked with powdered agar so unfortunately, I can’t advise you in this area. I’m sorry, I wish I could be more helpful.
The Modern proper says
I love, love panna cotta, but I’ve never had a strawberry version before. I’ll have to give this a try.