Strawberry panna cotta is super creamy, smooth, and delicious! It’s made with fresh strawberries and finished with a perfect homemade strawberry sauce.
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About this recipe
Fresh and easy recipe for a naturally gluten-free dessert that only takes four ingredients. It’s soft, creamy, and delicious. Super easy to make and you can make it in advance and end it up at the moment.
Served it with homemade strawberry sauce and fresh strawberries, but it is a dessert that goes very well with many toppings.
This kind of dessert works, not only to receive guests or a party but also to have it ready in the fridge and eat right away.
If you want other ideas for easy glass cup desserts I leave this link for an easy vanilla cream with a perfect plum compote or a banana dessert with caramel and chocolate.
Ingredients
The main ingredients of this recipe are:
- Cream: heavy cream for best flavor and consistency.
- Sugar: white granulated sugar.
- Unflavored gelatin: gives structure to the panna cotta.
- Strawberries: fresh strawberries for the panna cotta and the sauce.
How to make strawberry panna cotta
Blend and sift the strawberries. Set aside.
Heat the cream and sugar in a deep saucepan. Stir with a wooden spoon until the sugar dissolves. Bring just to a boil and turn off the heat.
Place the mixture in a large bowl and let the temperature go down.
In a very small bowl sprinkle gelatin over water. Heat gelatin for 10 seconds in the microwave until gelatin is dissolved.
Add the gelatin to the cream and then add the strawberry juice. Mix well.
Sift and place the mixture in the desired molds, cups, jars, or individual ramekins (1/2 cup ramekins).
When completely cooled, let chill covered in the fridge for at least 4 hours, overnight ideal.
Serve with strawberry sauce and fresh strawberries.
If you choose to serve panna cotta in individual ramekins, dip one at a time into a bowl of warm water for a few seconds and run a knife around the edge of each ramekin. Invert in the plate and serve with fresh fruits, sauce, or fruit compote.
For the strawberry sauce:
In a medium pan over medium heat place sliced strawberries, 4 tablespoons of sugar, and 1 tablespoon of fresh lemon juice. Bring the mixture to a boil, stirring occasionally with a wooden spoon.
Reduce heat and cook until the sauce is thickened, but not too much because the sauce will thicken up slightly as it cools. This process takes about 15 minutes. Remove from heat and let cool at room temperature.
Variations and serving suggestions
- Topping: Panna cotta can be served with fresh fruits, fruit sauces, or coulis.
- Dish: you can serve it in glass cups, jars, or individual ramekins.
Storing
You can prepare the panna cotta and the sauce in advance and assemble the dessert at the last minute. You should always keep the jars/ramekins covered in the fridge and end them up at the last minute.
Keep leftovers covered in the fridge for up to 3 days.
More related recipes
- Lemon panna cotta (fresh and creamy)
- Vanilla panna cotta (classic and delicious)
- Easy blueberry panna cotta (super quick, only need a blender)
- Lemon posset (with shortbread cookie)
- Peach yogurt trifle (glass dessert)
Strawberry Panna Cotta Recipe
Ingredients
- 200 gr fresh strawberries
- 1 and 2/3 cups cream (400gr)
- 1/2 cup white granulated sugar
- 1 (.25 ounce) package powdered gelatin (7gr)
- 40 ml water
For the strawberry sauce
- 500 gr fresh strawberries
- 4 tbsp granulated sugar
- 1 tbsp fresh lemon juice
Instructions
- Blend and sift the strawberries. Set aside.
- Heat the cream and sugar in a deep saucepan. Stir with a wooden spoon until the sugar dissolves. Bring just to a boil and turn off the heat.
- Place the mixture in a large bowl and let the temperature go down.
- In a very small bowl sprinkle gelatin over water. Heat gelatin for 10 seconds in the microwave until gelatin is dissolved.
- Add the gelatin to the cream and then add the strawberry juice. Mix well.
- Sift and place the mixture in the desired molds, cups, jars, or individual ramekins (1/2 cup ramekins).
- When completely cooled, let chill covered in the fridge for at least 4 hours, overnight ideal.
- Serve with strawberry sauce.
For the strawberry sauce
- In a medium pan over medium heat place sliced strawberries, 4 tablespoons of sugar, and 1 tablespoon of fresh lemon juice. Bring the mixture to a boil, stirring occasionally with a wooden spoon.
- Reduce heat and cook until the sauce is thickened, but not too much because the sauce will thicken up slightly as it cools. This process takes about 15 minutes. Remove from heat and let cool at room temperature.
Notes
- If you choose to serve panna cotta in individual ramekins, dip one at a time into a bowl of warm water for a few seconds and run a knife around the edge of each ramekin. Invert in the plate and serve with the strawberry sauce.
- Keep leftovers covered in the fridge for up to 3 days.
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