Vanilla Panna Cotta with Strawberry Sauce Recipe
Panna cotta is a delicate Italian dessert made from cooked cream – something between a pudding and a jelly, but much more elegant. The vanilla base and simple strawberry sauce make a duo that works both for everyday treats and special occasions. And the dessert is surprisingly easy to make.
Vanilla panna cotta with strawberry sauce delights with contrast: a silky, gently wobbling creamy base and an intensely fruity, tangy topping. It’s a dessert that looks very elegant yet is based on just a few simple ingredients and a short list of steps.
Chef's tips
Always bloom the gelatin in cold water first, then dissolve it thoroughly in hot but not boiling cream – too high a temperature weakens its setting power. Panna cotta should wobble slightly when you move the mould; if it’s as firm as packet jelly, use less gelatin next time. Strain the mixture before pouring it into moulds to remove any lumps and vanilla fibres – the dessert will be as smooth as a cream.
How to serve
Serve the panna cotta well chilled, with a generous layer of strawberry sauce and a few fresh fruits on top. It’s a great dessert for summer garden parties, but also for a Valentine’s dinner at home, because you can make it a day ahead and simply take it out of the fridge before serving. A glass of prosecco or homemade lemon and mint water will pair nicely.
Ingredients
- 30% or 36% cream - 500 ml
- sugar (about 4 tablespoons) - 60 g
- vanilla pod or vanilla extract (or 1 teaspoon of extract) - 1 pieces
- gelatin powder (about 2 teaspoons; you can use 4 gelatin leaves) - 8 g
- cold water for the gelatin (about 3 tablespoons) - 40 ml
- fresh or frozen strawberries - 250 g
- sugar for the sauce (about 1.5 tablespoons; amount to taste) - 20 g
- lemon juice (for the sauce) - 1 tablespoon
Preparation
- Put the gelatin into a small bowl, pour over the cold water, stir and set aside for 5–10 minutes to bloom.
- Pour the cream into a saucepan and add the sugar. If using a vanilla pod, split it lengthwise, scrape out the seeds and add both seeds and pod to the cream. If using extract, you’ll add it later.
- Heat the cream over low heat, stirring, until the sugar dissolves and steam appears, but do not let it boil. It should be hot but not boiling.
- Remove the saucepan from the heat. Take out the vanilla pod (if using). Add the bloomed gelatin and stir until completely dissolved. If using vanilla extract, add it now and mix.
- Strain the mixture through a fine sieve into a jug or bowl to remove any lumps. Set aside for a few minutes to cool slightly, then pour into 4 small glasses or moulds.
- Let cool to room temperature, then refrigerate for at least 4 hours, until the panna cotta is fully set.
- Prepare the strawberry sauce: wash the strawberries (defrost if frozen), hull them and place in a small saucepan. Add the sugar and lemon juice.
- Cook over medium heat for 5–7 minutes, until the strawberries break down and the sauce thickens slightly. You can blend it with a hand blender until smooth or leave some fruit pieces. Cool, then chill in the fridge.
- Before serving, take the panna cotta out of the fridge. If it’s in moulds and you want to unmould it, dip the bottom of each mould in warm water for a few seconds, then invert onto a plate.
- Pour chilled strawberry sauce over each portion. You can decorate with a fresh strawberry or a mint leaf.
Storage
Keep leftover panna cotta covered in the fridge for up to 2 days. Store the strawberry sauce separately in a jar and combine just before serving. Do not freeze, as the texture may become grainy after thawing.
