Strawberry Panna Cotta

This strawberry panna cotta is creamy, fruity, and beautifully balanced between sweetness and freshness. I love how the strawberries give it a natural pink color and a burst of flavor in every bite, making it a delightful dessert for any occasion.

Why You’ll Love This Recipe

I like this recipe because it blends the richness of cream with the brightness of strawberries. It feels both indulgent and refreshing, and it’s a dessert I can easily make ahead of time. I also appreciate how versatile it is perfect for a family treat, dinner parties, or a simple sweet craving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
15.8 oz (450 gr) fresh or frozen strawberries, chopped
6 tbsp (75 gr) granulated sugar
1/2 cup (120 ml) whole milk
2 cups (480 ml) heavy cream
3 sheets gelatin
1/2 tsp vanilla extract

Directions

In a medium saucepan, I combine the chopped strawberries and sugar, stirring with a spoon. I let it sit for about 15 minutes until the strawberries release their juices.
I cook the mixture over medium heat until it boils, the chunks soften, and the sauce thickens slightly. Then I turn off the heat and let it cool.
If I want to unmold the panna cotta, I lightly grease the molds with vegetable oil and wipe out the excess, leaving a thin film. If serving in glasses, I skip this step.
I transfer the strawberry mixture and milk into a blender or food processor and blend until smooth.
I strain the mixture through a fine sieve or cheesecloth to remove seeds for a silky texture.
Meanwhile, I soak the gelatin sheets in cold water until soft, then set them aside.
In a saucepan, I heat the strained strawberry mixture with the heavy cream until it reaches a simmer, making sure not to let it boil. I remove it from the heat.
I squeeze the softened gelatin to remove excess water and stir it into the hot mixture until dissolved. Then I add the vanilla extract.
I pour the mixture evenly into molds or glasses and refrigerate for at least 4 hours, or overnight, until set.
To unmold, I dip the mold bottoms in hot water for 5 seconds, run a knife gently around the edges, and invert onto serving plates.

Servings and Timing

This recipe makes about 6 servings. It takes around 25 minutes to prepare, plus 4 hours or more to chill and set.

Variations

I sometimes swirl in a layer of strawberry puree before chilling for a two-tone effect. For extra flavor, I add a splash of lemon juice to the strawberry mixture. I can also substitute raspberries or a mix of berries for a different taste. If I want a lighter version, I use half cream and half milk.

Storage/Reheating

I keep the panna cotta in the refrigerator, covered, for up to 3 days. Since it’s a chilled dessert, I don’t reheat it, but I always serve it cold for the best texture and flavor.

FAQs

Can I use frozen strawberries?

Yes, I often use frozen strawberries, and they work perfectly once thawed.

Can I use powdered gelatin instead of sheets?

Yes, I can substitute powdered gelatin by blooming it in cold water and adding it to the hot mixture.

Can I reduce the sugar?

Yes, I sometimes use less sugar if the strawberries are naturally sweet.

What can I use instead of heavy cream?

I can substitute with coconut cream or half-and-half, though the richness will change.

Can I make it vegan?

Yes, I can use coconut milk and agar-agar instead of cream and gelatin.

Do I need to strain the strawberry mixture?

I prefer straining to remove seeds for a smooth texture, but I can skip it if I don’t mind the seeds.

Can I make it ahead of time?

Yes, I usually prepare it the night before since it needs time to chill.

What toppings go well with this panna cotta?

I love adding fresh strawberries, whipped cream, mint leaves, or a drizzle of strawberry sauce.

Can I unmold without using oil?

Yes, but a thin layer of oil helps release the panna cotta more easily.

How do I know when it’s set?

I gently shake the mold if it’s firm with a slight wobble, it’s ready.

Conclusion

This strawberry panna cotta is one of my favorite fruity desserts. I love its creamy texture, natural sweetness, and elegant presentation. Whether I serve it at a party or enjoy it as a simple treat, it always feels special and refreshing.

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