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.
Prep Time 30 minutesminutes
Cook Time 2 minutesminutes
Total Time 32 minutesminutes
Servings 6
Ingredients
1pound(453g)fresh strawberries
½cup(120ml)whole milk
3teaspoonsunflavored gelatin powder
⅛teaspoonsalt
⅓cup(66g)granulated sugar
1teaspoonvanilla extract
1 ½cups(360ml)heavy cream
Instructions
Place six 4-ounce ramekins on a baking sheet and set aside.
Puree the strawberries until very smooth. Push the puree through a fine-mesh sieve to remove the seeds and set aside. You should have about 1 1/4 cups of puree.
Add the milk to a medium saucepan. Sprinkle the gelatin evenly over the surface and let stand for 10 minutes.
Add the pureed strawberries, salt, and sugar to the gelatin mixture. Heat over medium heat, stirring constantly, until the mixture reaches 150°F on an instant-read thermometer. This should take about 3-4 minutes.
Remove from the heat and whisk in the vanilla. Set aside and stir frequently until the mixture cools to 120°F, about 10 minutes. Whisk in the heavy cream until well combined.
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. In some cases, it can take up to 8 hours for the panna cotta to fully set. It's preferred to let it refrigerate overnight so ensure it firms up properly.
Unmold from ramekins and serve immediately.
Notes
Milk & Cream: You can make this dairy free by using almond milk, soy milk, or oat milk.
Gelatin: If you only have sheets of gelatin, use 4 that have been softened.
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 an instant-read thermometer to gauge the temperature in step 3, simply cook until the mixture is steaming. This will take approximately 2 minutes.
Make ahead tip
Panna cotta will keep for up to 4 days covered with plastic wrap and stored in the refrigerator. I don't recommend freezing it.