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Panna cotta serving with spoon and bite, puddle of strawberry sauce

Vanilla Panna Cotta with Strawberry Sauce

This luxurious creamy vanilla panna cotta with strawberry sauce is the ultimate classy dessert. An Italian concoction of sweetened cream and vanilla set with gelatin and topped with a fresh strawberry sauce.
5 from 6 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 Servings
Calories: 399kcal
Author: Pat Nyswonger

Ingredients

Vanilla Panna Cotta

  • 1 envelope unflavored gelatin 7g or 2 teaspoons
  • ¼ cup cold water
  • 2-½ cups heavy cream
  • ½ cup whole milk
  • ⅓ cup sugar
  • Pinch of table salt
  • 1 teaspoon pure vanilla extract

For the Strawberry Sauce

  • 1 pint fresh strawberries washed, hulled and sliced
  • ⅓ cup sugar
  • ¼ cup water
  • 2 tablespoon fresh squeezed lemon juice
  • 3 whole fresh strawberries for garnish

Instructions

Make the Panna Cotta:

  • Lightly oil 6 small 6-oz. custard dishes and set aside.
  • Add the water to a small microwaveable dish and sprinkle the powdered gelatin over the top.  Allow the gelatin to dissolve and soften while preparing the panna cotta mixture.
  • Pour the cream and milk into a small saucepan set over medium heat.  Stir in the sugar and the pinch of salt. Stirring continually, bring the mixture almost to to a boil. It should look steamy and have a few small bubbles but don't let it boil. Remove from the heat and add the vanilla.
  • Set the dish of softened gelatin into the microwave and zap it for 10 seconds melting it to a syrupy consistency.  Stir the gelatin; then whisk it into the hot cream mixture.  Cover the saucepan and let the cream mixture come to room temperature.
  • Stir the cooled cream mixture and pour it through a fine mesh strainer set over a pitcher with a spout.  This will stain out any thickened bits of gelatin or cream skin. 
  • Set the prepared custard dishes on a plate and fill with the cream mixture.  Place a piece of parchment paper over the tops of the custard dishes and transfer to the refrigerator.  Chill for at least 4-6 hours.  Overnight is preferred.  

To make the Strawberry Sauce:

  • Place the prepared strawberries into the bowl of a food processor or blender and process briefly.  Pour the mixture into a small saucepan and add the sugar and water.  Bring to a boil, then reduce the heat to low and simmer for 10 minutes.   Remove from the heat and stir in the lemon juice.  
  • Pour the mixture into a fine mesh strainer set over a bowl and strain by pressing the mixture with a silicone spatula or the back of a tablespoon.  Discard the seed solids and transfer the strawberry sauce into a small lidded jar.  Chill in the refrigerator until ready to serve the panna cotta.

To Serve:

  • Dip the custard dishes, one at a time, into a dish of hot tap water for 2-3 seconds.  Loosen the top edge of each dish with the tip of a sharp knife; then invert the plate and dish together, slightly off center of a small plate.  
  • Spoon 2-3 tablespoons of the strawberry sauce over the top of the panna cotta, allowing the sauce to flow and puddle on the plate.  Garnish the top with ½ of a whole strawberry and serve.

Notes

  • Straining the cooled cream mixture is an optional step, however, it will ensure a smooth, creamy panna cotta.  
  • To prevent the panna cotta from separating, be sure to allow the hot cream mixture to cool to room temperature before pouring into the ramekins and refrigerating.
  • 12-ounces of frozen, thawed strawberries can be substituted for fresh strawberries

Nutrition

Serving: 1 | Calories: 399kcal | Carbohydrates: 31g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 56mg | Fiber: 1g | Sugar: 29g