This Strawberry Panna Cotta is smooth, creamy, and full of fresh strawberry flavor, with a softly set strawberry-cream base and a bright homemade strawberry topping.
Most of the work is simple, blend and strain the strawberries, gently warm the cream mixture, then let the refrigerator do the rest. Gelatin gives the panna cotta its soft, spoonable texture without making it firm or rubbery.
Some of the strawberry puree goes into the creamy base, while the rest is used for the fresh strawberry topping, giving you strawberry flavor in every layer.
For another creamy make-ahead dessert, my Yogurt Cheesecake is cool and light, while Tiramisu gives you a richer coffee-flavored option.
If you have extra berries and fruit around, use them in my Fresh Fruit Salad, or keep things completely no-bake with this 3-Ingredient White Chocolate Mousse.
Table of contents
How to Make Strawberry Panna Cotta
- Blend the strawberries. Add the strawberries to a blender and blend until smooth.
- Strain the puree. Press the blended strawberries through a fine-mesh strainer to remove seeds, then pour the smooth puree into a bowl. Reserve some of the puree for the strawberry topping.
- Bloom the gelatin. Pour a small portion of the cold milk into a bowl. Sprinkle the gelatin evenly over the milk and let it sit until softened.
- Warm the cream mixture. Add the remaining milk, heavy cream, sugar, and vanilla extract to a saucepan. Warm gently over medium-low heat, whisking until the sugar dissolves. Do not let the mixture boil.
- Dissolve the gelatin. Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved and smooth.
- Combine with strawberry puree. Add the strawberry puree for the panna cotta base and whisk until evenly combined.
- Pour into cups. Divide the mixture between 6 small serving glasses or jars. Refrigerate for at least 4 hours, or until fully set.
- Make the strawberry topping. Add the reserved strawberry puree, sugar, lemon juice, and a pinch of salt to a small saucepan. Cook gently, stirring, until slightly thickened. Remove from the heat and let it cool completely.
- Finish and serve. Spoon the cooled strawberry topping over the set panna cotta and serve chilled.
Can I Make It in One Large Dish?
Individual cups are the tested presentation and the easiest to serve.
If you change the container size or plan to unmold the panna cotta, test it separately because gelatin firmness requirements can change depending on the presentation.
Common Mistakes To Avoid
- Using too little gelatin, which can stop the panna cotta from setting properly.
- Adding gelatin directly without blooming it first.
- Keep the cream mixture warm, not boiling, after gelatin is added. Gentle heat helps dissolve the gelatin evenly, while overheating can affect the final set and texture.
- Not blending or straining the strawberry sauce for a silky finish.
- Adding too much strawberry puree, which can make the panna cotta too loose.
- Pouring the mixture into cups while it is still very hot.
- Serving before it has chilled long enough to set.
What To Serve With Strawberry Panna Cotta
Strawberry Panna Cotta is delicious served with fresh strawberries, strawberry sauce, whipped cream, shortbread cookies, or almond biscuits. It also pairs well with vanilla ice cream, lemon cake, madeleines, hot coffee, mint tea, or a simple dessert tray for spring, summer, and dinner parties.
FAQs
Make sure the base is fully set and the topping is cooled to room temperature before adding it.
It likely needed more chilling time or the gelatin didn’t dissolve fully. Next time, bloom gelatin properly and whisk until completely smooth.
Yes—make it the day before, then add the topping a few hours before serving (or right before).
Plan on at least 4 hours in the refrigerator; overnight is even better.
It removes seeds and pulp for a smoother, cleaner panna cotta texture.
Yes. Thaw them first, then blend and strain as usual.
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Strawberry Panna Cotta
Ingredients
Equipment
Method
- Add the strawberries to a blender and blend until completely smooth.
- Strain the strawberry puree through a fine-mesh strainer to remove the seeds. Reserve some of the puree for the strawberry topping.
- Pour a small portion of the cold milk into a bowl. Sprinkle the gelatin evenly over the milk and let it sit until softened.
- Add the remaining milk, heavy cream, sugar, and vanilla extract to a saucepan. Warm gently over medium-low heat, whisking until the sugar dissolves. Do not let the mixture boil.
- Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved and smooth.
- Add the strawberry puree for the panna cotta base and whisk until evenly combined.
- Divide the mixture between 6 small serving glasses or jars. Refrigerate for at least 4 hours, or until fully set.
- To make the strawberry topping, add the reserved strawberry puree, sugar, lemon juice, and a pinch of salt to a small saucepan. Cook gently, stirring, until slightly thickened. Remove from the heat and let it cool completely.
- Spoon the cooled strawberry topping over the set panna cotta and serve chilled.
Nutrition
Video
Notes
- Do not boil the cream mixture after adding the gelatin.
- Let the panna cotta chill for at least 4 hours before adding the topping.
- Cool the strawberry topping completely before spooning it over the set panna cotta.
- For the smoothest texture, strain the strawberry puree before using it.
- Keep the panna cotta refrigerated until ready to serve.
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Let us know how it was!Estimated reading time: 5 minutes
