How to Make Strawberry Panna Cotta
Strawberry panna cotta is a creamy, elegant Italian dessert with a smooth, set texture and vibrant
strawberry flavor. This recipe uses fresh strawberry puree for a natural taste, balanced with the
richness of cream. It’s set with gelatin, making it simpler than egg-based custards. This recipe
serves 4-6 and uses individual ramekins or glasses for presentation. Total time: 30 minutes
active prep + 4-6 hours chilling.
Ingredients
● 00ml heavy cream (or 250ml cream + 150ml whole milk for a lighter texture)
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● 100g fresh strawberries (hulled, about 1 cup; plus extra for garnish)
● 100g granulated sugar (adjust to taste based on strawberry sweetness)
● 1 tsp vanilla extract
● 2-3 sheets gelatin (or 5-7g powdered gelatin, depending on bloom strength)
● Optional: 1-2 tbsp lemon juice to enhance strawberry flavor
● For serving: Fresh strawberry slices, mint leaves, or a drizzle of strawberry coulis
Equipment Needed
● edium saucepan
M
● Blender or food processor
● Fine-mesh strainer
● Whisk or spatula
● Ramekins, glasses, or molds (4-6, depending on size; silicone molds for easy unmolding)
● Bowl for blooming gelatin
● Plastic wrap or lids for covering
Step-by-Step Instructions
1. Prepare the Strawberry Puree:
● Rinse 100g fresh strawberries, remove hulls, and pat dry.
● Blend the strawberries in a blender or food processor until smooth.
● Strain the puree through a fine-mesh sieve to remove seeds, pressing with a
spoon to extract as much liquid as possible (yields about 80-90g puree).
● Optional: Stir in 1-2 tbsp lemon juice to brighten the flavor. Set aside.
2. Bloom the Gelatin:
● For sheet gelatin: Soak 2-3 sheets in a bowl of cold water for 5-10 minutes until
soft and pliable.
● For powdered gelatin: Sprinkle 5-7g over 2-3 tbsp cold water in a small bowl. Let
it sit for 5-10 minutes to bloom (absorb water and swell), preventing lumps.
3. Heat the Cream Base:
● In a medium saucepan, combine 400ml heavy cream (or cream-milk mix) and
100g sugar.
● Heat over medium-low heat, stirring occasionally with a whisk, until the sugar
dissolves and the mixture is hot but not boiling (about 70-80°C/158-176°F; steam
rises, but no bubbles).
● Remove from heat.
4. Combine Puree and Cream:
Stir the strawberry puree and 1 tsp vanilla extract into the hot cream mixture.
●
● Whisk gently to combine, ensuring the mixture is smooth and uniform in color.
5. Incorporate the Gelatin:
● For sheet gelatin: Squeeze excess water from the softened sheets and add them
to the warm cream-strawberry mixture.
● For powdered gelatin: Gently heat the bloomed gelatin in the microwave for
10-15 seconds (or over a double boiler) until melted and clear, then stir into the
cream mixture.
● Whisk thoroughly until the gelatin is fully dissolved and evenly distributed. The
mixture should be smooth with no streaks.
6. Strain for Smoothness:
● Pour the mixture through a fine-mesh strainer into a clean bowl or jug to remove
any remaining seeds, pulp, or undissolved gelatin. This ensures a silky texture.
7. Portion and Chill:
● Divide the mixture evenly into 4-6 ramekins, glasses, or molds (about 100-120ml
per serving).
● Let cool to room temperature (about 30 minutes), then cover with plastic wrap
(pressed onto the surface to prevent a skin) or lids.
● Refrigerate for 4-6 hours, or overnight, until fully set. The panna cotta should be
firm but retain a slight jiggle.
8. Unmold and Serve:
● To unmold: Run a thin knife around the edges of the ramekins or briefly dip the
bottoms in hot water (5-10 seconds) to loosen. Invert onto serving plates.
● If serving in glasses, skip unmolding.
● Garnish with fresh strawberry slices, mint leaves, or a drizzle of strawberry coulis
(blend strawberries with a touch of sugar and lemon juice, then strain).
● Serve chilled.
Tips for Success
● G elatin strength varies; check package instructions and start with less if unsure, as too
much gelatin makes it rubbery. For a vegan version, use agar-agar (follow package
ratios, as it sets firmer).
● Avoid boiling the cream to prevent curdling or separation.
● For a deeper pink color, add a drop of natural red food coloring (optional, as strawberries
alone give a pale hue).
● Variations: Layer with a berry compote before setting, or swirl in some white chocolate for
contrast.
● Storage: Keeps refrigerated for up to 3 days. Do not freeze, as it may affect texture.
● If it doesn’t set, insufficient gelatin or overheating may be the cause—remelt, add more
bloomed gelatin, and chill again.
This strawberry panna cotta is a refreshing, creamy dessert perfect for warm days or as a light,
elegant treat!
xplore gelatin alternatives
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strawberry dessert variations
