Name: Strawberry Panna Cotta Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Italian
Ingredients: 7 fl oz (200ml) milk; 7 oz (200g) whipping cream; 1/2 tbsp (5g) gelatin powder; 1/4 cup (50g) sugar; 1 tsp (5g) vanilla extract; 1 pound (500g) fresh strawberries; 2 tbsp (30ml) water; 1/3 cup (70g) sugar

Strawberry Panna Cotta is my go-to summer dessert when I want something that looks like a showstopper but is secretly the easiest thing in the world to whip up! Imagine silky, creamy custard topped with a glistening, ruby red strawberry sauce that tastes like the very essence of June. If you’ve never made panna cotta before, you’re in for a treat: this Italian classic is the perfect marriage of rich, mellow creaminess and bright, fresh berry flavor, and it’s endlessly customizable with whatever fruit’s in season. This is the dessert I pull out when I want to wow friends at dinner or just treat myself on a sunny afternoon.

Strawberry Panna Cotta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Strawberry Panna Cotta is in its simplicity—each ingredient is carefully chosen to build a dessert that’s creamy, fragrant, and bursting with summer flavor. Don’t be tempted to substitute too much: true magic happens when each of these stars gets their moment.

Milk: Provides the creamy base and lightens the panna cotta so it’s not too heavy.
Whipping cream: Essential for that luxurious richness and perfectly set texture.
Gelatin powder: The secret to panna cotta’s signature wobble—blooming it properly is a must for a smooth finish.
Sugar: Sweetens both the cream and strawberry sauce, striking that just-right balance.
Vanilla extract: Adds an aroma that ties the cream and berries together—don’t skip this fragrant touch.
Fresh strawberries: The star of the sauce, these add a burst of color and pure fruit flavor.
Water: Helps the strawberries break down into a luscious sauce.

How to Make Strawberry Panna Cotta

Step 1: Bloom the Gelatin

Start by dissolving your gelatin powder in 2 tablespoons of cold water. Give it a stir and let it sit for 5 to 10 minutes—this is called blooming, and it ensures your gelatin will dissolve smoothly into the cream mixture without any lumps.

Step 2: Heat the Cream, Milk, and Sugar

Pour the milk, whipping cream, and sugar into a medium saucepan and gently heat them over medium-low. Keep a watchful eye and stir occasionally—do not let the mixture boil! Once the sugar dissolves and the surface is starting to steam, remove from the heat, and add your vanilla extract.

Step 3: Mix in the Gelatin

Allow the cream mixture to cool for about 5 minutes; this helps prevent the gelatin from breaking down. Pour in the bloomed gelatin and stir until it’s completely dissolved. No shortcuts here—if the gelatin hasn’t fully melted, your Strawberry Panna Cotta won’t set up properly!

Step 4: Portion and Chill

Carefully pour the silky mixture into serving glasses or ramekins. I like to use pretty, clear glasses so the layers shine through. Gently tap each dish on the counter to release any pesky air bubbles. Refrigerate for at least 4 hours, or overnight if you can wait—it’s worth it for a perfectly set custard.

Step 5: Prepare the Strawberry Sauce

While the panna cotta chills, wash, dry, and hull your strawberries, then cut them into quarters. Add them to a small saucepan with water and sugar, bring it just to a simmer, then remove from heat. Pour this fragrant mixture into a blender and blitz until smooth, then strain to remove the seeds. Let this vivid sauce cool, then refrigerate until serving.

Step 6: Pour and Serve

Just before serving, generously spoon the cool strawberry sauce over the panna cotta. The beautiful contrast between creamy white and bright red makes it feel like a celebration on every plate!

How to Serve Strawberry Panna Cotta

Garnishes

Garnishing your Strawberry Panna Cotta is where you get to have fun and show off a little. A few sliced fresh strawberries on top enhance that berry-forward flavor and look absolutely irresistible. A mint leaf adds a touch of elegance and a fresh aroma. If you’re in the mood for extra luxury, a few curls of white chocolate or a sprinkle of finely chopped pistachios take things up a notch.

Side Dishes

This delicate dessert shines brightest when paired with something light. Serve it alongside crisp, buttery shortbread cookies or a small biscotti for a textural contrast. If you want a slightly more substantial pairing, offer a dish of macerated mixed berries on the side for those who can’t get enough summer fruit!

Creative Ways to Present

Strawberry Panna Cotta is as much a feast for the eyes as it is for the tastebuds. Try setting your panna cotta in wine glasses, small jars, or even demold them onto plates for a retro restaurant look. For a playful twist, tilt your serving glasses as they set, then pour the sauce in once they’re firm for an artistic diagonal effect. Guests will think you worked magic!

Make Ahead and Storage

Storing Leftovers

Strawberry Panna Cotta is an ideal make-ahead dessert. Simply cover your glasses or ramekins tightly with plastic wrap and store them in the refrigerator for up to 3 days. The flavors even meld and improve with a little time, so your leftovers will be just as lovely as the first serving.

Freezing

While it’s possible to freeze Strawberry Panna Cotta, I recommend doing so only if necessary. The texture can become a bit less silky once thawed. If you do freeze them, wrap tightly and thaw overnight in the refrigerator for best results. Always add the strawberry sauce fresh before serving.

Reheating

There’s no need to reheat Strawberry Panna Cotta—it’s at its best served cold, straight from the fridge! If you want to unmold them, you can dip the bottom of the ramekin briefly in hot water to help them release easily onto a plate.

FAQs

Can I make Strawberry Panna Cotta dairy free?

Absolutely! Substitute the milk and cream with coconut milk and a dairy-free whipping cream alternative. Just be sure to use a neutral-flavored gelatin or a vegetarian gelatin substitute for the best results.

Why didn’t my panna cotta set?

If your Strawberry Panna Cotta is too soft, it’s likely that the gelatin wasn’t fully dissolved or there wasn’t enough of it. Ensure the gelatin is properly bloomed and fully melted into the cream mixture before pouring into molds. Chilling for at least 4 hours is also crucial for a perfect set.

Can I use frozen strawberries for the sauce?

Yes! If fresh strawberries aren’t in season, frozen berries work beautifully. Just thaw them first and proceed with the sauce recipe as written—the results will still be wonderfully vibrant and flavorful.

How do I avoid a rubbery texture?

Too much gelatin will make your panna cotta bouncy rather than melt-in-your-mouth. Always measure your gelatin carefully, and don’t skimp on the cream and milk. The right balance is key for that dreamy, delicate texture.

Can I add other flavors?

Absolutely. Panna cotta is a blank canvas. Try infusing the cream with lemon zest, a splash of orange liqueur, or even steeping a few basil leaves for a subtle herbal note before straining and setting. Strawberry Panna Cotta loves to play with new friends!

Final Thoughts

Once you taste the dreamy combination of creamy custard and fresh strawberry sauce, Strawberry Panna Cotta just might become your new signature dessert. It’s an absolute joy to make, even more delightful to serve, and always a hit with guests. Don’t wait for a special occasion—treat yourself and your loved ones to this little taste of Italian sunshine!