Strawberry Panna Cotta
This panna cotta is a creamy, smooth, and delicious no-bake dessert! It’s made with fresh strawberries and served with a perfect homemade strawberry sauce. Naturally gluten-free and made with simple ingredients, this panna cotta is ideal for spring and summer.
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About this simple no-bake dessert
Easy recipe for a soft, creamy, and delicious naturally gluten-free dessert. It takes a few simple ingredients, and you can make it in advance and end up at the moment of serving. For more panna cotta recipes, you can’t miss this vanilla panna cotta.
It’s a light, fresh, no-bake dessert, perfect for spring and summer. It’s an easy make-ahead recipe that looks elegant but requires minimal effort. Ideal for dinner parties, special occasions, or anytime you want a sweet treat without turning on the oven. In this version, it is served with homemade strawberry sauce and fresh strawberries.
Ingredients
The main ingredients of this recipe are:
- Cream: heavy cream for the 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 this easy strawberry dessert
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 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 is ideal.
Serve with strawberry sauce and fresh strawberries.
How to unmold panna cotta cleanly? 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 onto 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 the heat and cook until the sauce is thickened, not too much; the sauce will thicken up slightly as it cools. This process takes about 15 minutes. Remove from heat and let cool at room temperature.
Serving suggestions
This strawberry dessert can be served with many options:
- Strawberry sauce: add flavor, texture, and freshness.
- Whipped cream: Fresh whipped cream is a classic.
- Cookies: gluten-free crushed cookies add crunchiness.
- Fruits: fresh fruit for a soft and light option.
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.
Top Tips
- Gelatin: Ensure gelatin dissolves evenly without clumps.
- Strain: Strain the mixture to catch any undissolved gelatin.
- Chill long enough: Let panna cotta chill for at least 4 hours; ideally overnight.
- Unmold cleanly: If you choose individual ramekins, to unmold, 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 onto the plate and serve.
More easy no-bake 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 (5-ingredients)
Ingredients
- 0,44 lb fresh strawberries (200g)
- 1 and 2/3 cups cream (400g)
- 1/3 cup white granulated sugar
- 1 (.25 ounce) package powdered gelatin (7g)
- 3 tablespoons water (40ml)
For the strawberry sauce
- 1,1 lb fresh strawberries (500g)
- 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 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 is 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 the heat and cook until the sauce is thickened, not too much; 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 onto the plate and serve with the strawberry sauce.
- Keep leftovers covered in the fridge for up to 3 days.