Welcome to a taste of Italian summer with this delightful Strawberry Panna Cotta recipe! Panna Cotta, meaning "cooked cream" in Italian, is a classic dessert celebrated for its elegant simplicity and luxuriously smooth texture. While the traditional version is a testament to the beauty of pure cream, this recipe introduces a vibrant twist by infusing it with the sweet, fresh flavor of strawberries. The result is a beautifully pink, creamy dessert that's both light and indulgent. It's surprisingly easy to make and is the perfect showstopper for a dinner party or a special treat to brighten any day.
Strawberry Panna Cotta.
Strawberry Panna Cotta Ingredients
- 200 g strawberries
- 100 ml heavy cream (33% fat)
- 50 ml milk
- 60 ml water
- 10 g gelatin
- vanilla extract
- strawberries and melissa (lemon balm) for garnish
How to Make Strawberry Panna Cotta
Pour the powdered gelatin into a small bowl, add cold, or preferably ice-cold, water, and let it sit for 20-30 minutes. During this time, the gelatin granules will swell, and you can proceed with preparing the dessert. There are different types of gelatin – leaf and powdered. Leaf gelatin is easier to work with but more expensive. Leaf gelatin is made from pork and beef, while powdered gelatin can be made from fish, making desserts with it suitable for a vegetarian menu. Choose the type of gelatin that suits you; you can switch types while following the recipe’s proportions.
Pour powdered gelatin into a small bowl.
Wait for the gelatin to fully bloom.
Add granulated sugar to the washed berries.
Wait for the gelatin to fully bloom and absorb all the water. Once only a loose mass without water remains in the bowl, you can continue cooking. If for some reason you can’t prepare the other ingredients right away, place the bowl in the refrigerator.
Thoroughly wash the strawberries and remove the stems. Add granulated sugar to the washed berries.
Blend the strawberries and sugar with an immersion blender.
Mix milk with cream, add a little vanilla extract.
Heat the berry puree to a boil.
Puree the strawberries and sugar with an immersion blender until you get a smooth berry puree without any strawberry chunks.
Combine the milk and cream, add a little vanilla extract, bring to a boil, then let it cool. If your diet allows for high-calorie desserts, you can use only cream in this recipe.
Heat the berry puree to a boil, then cool it to 80°C (176°F). Add the soaked gelatin and stir until the gelatin granules are completely dissolved.
Pour the cold cream and milk mixture into the saucepan with the berry puree.
Whisk for a few minutes.
Pour the mixture into molds.
Pour the cold cream and milk mixture into the saucepan with the berry puree and gelatin, and stir everything together again. It’s important to note that if you pour the cream into very hot berry puree, it will curdle, so be careful!
At this stage, I used a mixer. This is optional, but it can add a few bubbles. Whisk for a few minutes to make the mousse smoother.
Pour the mixture into molds. At this point, the panna cotta is a liquid; it will take about 2 hours for it to set into a jelly.
Garnish with a strawberry and a melissa leaf. Serve immediately.
Place the molds in the refrigerator for 2-3 hours. Once the dessert has set, dip the molds in a container of hot water for 20-30 seconds. Run a table knife along the edge to separate the panna cotta from the sides. Invert it onto a plate, and the dessert will easily slide out. Garnish with a strawberry and a melissa (lemon balm) leaf. Serve immediately.
Strawberry Panna Cotta is ready!
And there you have it—a perfectly creamy and delicious Strawberry Panna Cotta! We hope you enjoy every spoonful of this elegant Italian dessert. Feel free to get creative with the presentation; a drizzle of chocolate sauce, a sprinkle of chopped pistachios, or a side of mixed fresh berries can add a wonderful new dimension. This dessert is a fantastic way to celebrate strawberry season and bring a touch of sophistication to your table. Enjoy making and sharing this delightful treat with your loved ones!
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