Strawberry Panna Cotta Recipe (5-ingredients)
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.
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.