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.
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.
Strawberry Panna Cotta
- 1 pound fresh strawberries
- 1/2 cup whole milk
- 1 and 1/2 teaspoons unflavored gelatin powder, (1 envelope)
- 1/8 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 and 1/2 cups heavy cream
- 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.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.