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–+ servings
Strawberry panna cotta cups with fresh strawberries on a wooden surface

STRAWBERRY PANNA COTTA

Creamy vanilla strawberry panna cotta in individual cups, topped with a quick strawberry sauce—no baking required.
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Prep Time 20 minutes
Cook Time 10 minutes
chill time 4 hours
Total Time 4 hours 30 minutes
Servings: 6
Course: Dessert
Cuisine: italian-inspired
Calories: 285
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Panna cotta base
  • 23 oz 650 g Strawberries
  • ½ cup 120 ml Whole milk divided
  • 1¼ cups 300 ml Heavy cream
  • 1 teaspoon Vanilla extract
  • ⅓ cup 67 g Sugar
  • 2 teaspoons 7 g Gelatin
For the topping
  • 3 tablespoons 36 g Sugar or less
  • 1 teaspoon Lemon juice
  • Pinch Salt

Equipment

  • Blender
  • Fine-mesh strainer
  • Mixing bowl
  • Saucepan
  • Whisk
  • Measuring cups and spoons
  • 6 small serving glasses or jars
  • Spoon or small ladle

Method
 

  1. Add the strawberries to a blender and blend until smooth.
  2. Strain the strawberry puree through a fine-mesh strainer, pressing to remove seeds, then pour into a bowl.
  3. Add the milk to a saucepan and whisk while warming over medium heat until hot (do not boil).
  4. Pour the strained strawberry puree into the saucepan and whisk until evenly combined.
  5. Divide the mixture into serving glasses and refrigerate until set.
  6. Prepare the topping on the stove with sugar, lemon juice, and a pinch of salt until smooth and slightly thickened.
  7. Spoon the topping over the set panna cotta and serve chilled.

Nutrition

Calories: 285kcalCarbohydrates: 30gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 80mgPotassium: 210mgFiber: 2gSugar: 27gVitamin A: 650IUVitamin C: 55mgCalcium: 110mgIron: 0.5mg

Video

Notes

  • Add the strawberries to a blender and blend until smooth.
  • Strain the strawberry puree through a fine-mesh strainer, pressing to remove seeds, then pour into a bowl.
  • Add the milk to a saucepan and whisk while warming over medium heat until hot (do not boil).
  • Pour the strained strawberry puree into the saucepan and whisk until evenly combined.
  • Divide the mixture into serving glasses and refrigerate until set.
  • Prepare the topping on the stove with sugar, lemon juice, and a pinch of salt until smooth and slightly thickened.
  • Spoon the topping over the set panna cotta and serve chilled.

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