Honey Vanilla Panna Cotta with Fresh Macerated Strawberries Recipe
This classic Italian dessert, Panna Cotta, features a silky smooth blend of creamy milk and honey infused with vanilla and a subtle pinch of salt. Set with gelatin for the perfect delicate texture, it is chilled until firm and served topped with sweet and juicy macerated strawberries. A refined yet simple dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Panna Cotta
- 2 tablespoons water
- 1 tablespoon unflavored powdered gelatin
- 2 cups heavy cream
- 1 cup whole milk
- ¼ cup honey or maple syrup
- 1 ½ teaspoons vanilla extract
- Pinch of kosher salt
Macerated Strawberries
- 10 to 12 strawberries, thinly sliced
- 2 tablespoons honey or maple syrup
Instructions
- Bloom gelatin: Place the 2 tablespoons of water into a small, wide dish or bowl. Sprinkle 1 tablespoon of unflavored powdered gelatin evenly over the water and let it dissolve for 5 minutes to fully bloom.
- Warm cream mixture: In a pot over medium-high heat, combine 2 cups heavy cream, 1 cup whole milk, and ¼ cup honey or maple syrup. Warm the mixture, stirring occasionally, until small bubbles appear around the edges but before it boils. Remove from heat.
- Combine gelatin with cream: Stir 1 ½ teaspoons vanilla extract and a pinch of kosher salt into the warm cream mixture. Then whisk in the bloomed gelatin thoroughly until fully dissolved and no lumps remain.
- Pour and chill: Carefully pour the warm cream mixture evenly into six 4-ounce ramekins. Cover each ramekin with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight, until fully set and firm.
- Macerate strawberries: In a mixing bowl, combine the thinly sliced 10 to 12 strawberries with 2 tablespoons honey or maple syrup. Stir gently to coat. Cover the bowl and refrigerate for 30 minutes to 1 hour until the strawberries release their natural juices.
- Unmold panna cotta: To serve, run a small knife around the edge of each ramekin to loosen. Alternatively, briefly dip the bottom of each ramekin in hot tap water for a few seconds. Invert each ramekin onto a dessert plate, tapping gently to release the panna cotta.
- Top and serve: Spoon the macerated strawberries and their juices over each panna cotta before serving for a fresh and flavorful finish.
Notes
- Be careful not to boil the cream mixture to prevent curdling and maintain a smooth texture.
- For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of dairy.
- Ramekins can be replaced with small molds or cups as desired, but portion sizes may vary.
- Allowing the panna cotta to chill overnight improves texture and firmness.
- Use fresh, ripe strawberries for the best flavor in the macerated topping.
