Panna cotta is without a doubt one of my all-time favorite desserts. It’s silky, creamy, and so satisfying without being overly heavy. Best of all, it’s practically foolproof—you only need a handful of simple ingredients and a little bit of patience while it sets in the fridge.
I especially love making panna cotta ahead of time so that when dessert time comes around, all I need to do is take it out and serve. It feels effortless yet always makes people smile.
Endless Variations from a Classic Base
What makes panna cotta truly special is its versatility. The classic version is already divine, but it’s also the perfect base for endless variations—whether infused with tea, blended with fresh fruit, or paired with chocolate and nuts.
I’ve made many different versions already, and each time it feels like I’ve discovered a new favorite.
And the best part? Once you master the simple base, the flavor possibilities are endless.
Other panna cotta recipes I love:
- Foolproof Lemon Panna Cotta
- Lime Panna Cotta
- Silky Matcha Panna Cotta
- Silky Jasmine Panna Cotta
- Creamy Mango Panna Cotta
- Coconut Panna Cotta
- Chocolate Panna Cotta
Why You’ll Love This Recipe
Experience the perfect balance of sweet strawberries and rich cream in every spoonful
Create a restaurant-quality dessert with simple, easy-to-find ingredients
Enjoy a make-ahead dessert that’s perfect for entertaining
Delight in the silky smooth texture that literally melts in your mouth
Ingredients and Substitutions
- Strawberries – I recommend choosing ripe, sweet varieties like red face strawberries or cream strawberries when they’re in season for the best flavor.
- Heavy cream – Use animal-based heavy cream with at least 30% fat content to achieve that luxuriously smooth and creamy texture that panna cotta is known for. Avoid plant-based alternatives as they can result in a grainy texture.
- Gelatin sheets – These are essential for giving the panna cotta its characteristic delicate wobble and smooth texture. You can substitute gelatin sheets with gelatin powder.
- Fine sugar – We’re using just enough sugar to enhance the natural sweetness of the strawberries without making the dessert overly sweet. You can adjust the amount based on how sweet your strawberries are – taste them first and reduce the sugar if they’re particularly sweet.
- Milk – Whole milk works best for creating a rich base that helps dissolve the gelatin properly. Make sure to heat it to the right temperature – around 60-70°C is ideal for dissolving gelatin without affecting its setting properties.
How to Make Strawberry Panna Cotta
Prepare the Ingredients
Wash the strawberries thoroughly and remove the green tops.
Place 300g of strawberries in a blender or food processor and add 70g of fine sugar.
Blend until you achieve a smooth strawberry puree.
While the strawberries are blending, cut the gelatin sheets into small pieces and place them in a bowl of ice water to soften for 5-8 minutes.
Once softened, remove the gelatin from the ice water and gently pat dry with kitchen paper to remove excess moisture.
Make the Strawberry Panna Cotta Mixture
Pour 80g of milk into a small saucepan and heat it gently over low heat until it reaches 60-70°C. Do not let it boil.
Remove the milk from heat and let it cool for 1-2 minutes.
Add the softened gelatin sheets to the warm milk and stir continuously until they are completely dissolved.
Allow the milk and gelatin mixture to cool to room temperature.
Once cooled, pour the milk mixture into the strawberry puree and stir for 1-2 minutes until well combined.
In a separate bowl, pour 160g of heavy cream and use an electric mixer to whip it until it reaches a flowing yogurt-like consistency.
Gently fold the whipped cream into the strawberry mixture until you have a smooth, evenly pink panna cotta liquid.
Chill to Set
Carefully pour the strawberry panna cotta mixture into your chosen dessert cups or molds.
Gently tap each container on the counter 2-3 times to remove any air bubbles from the surface.
Place the containers in the refrigerator and chill at 0-4°C for at least 4 hours, or until completely set.
You’ll know the panna cotta is ready when you gently shake the container and see no liquid movement, and the surface feels firm yet springy to the touch.
Decorate and Serve
Remove the set panna cotta from the refrigerator.
If you used molds, carefully unmold each panna cotta onto serving plates.
Whip the remaining 50g of heavy cream until it forms stiff peaks, then pipe onto each panna cotta.
Garnish with fresh strawberry halves.
Serve immediately and enjoy the perfect balance of strawberry sweetness and creamy richness.
Frequently Asked Questions
Why is my panna cotta not setting properly?
This usually happens if the gelatin wasn’t completely dissolved, if the milk was too hot, or if it didn’t chill long enough. Make sure to follow the temperature guidelines and allow full chilling time.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before blending to avoid watering down your mixture.
Why does my panna cotta have a rubbery texture?
This typically occurs when too much gelatin was used. Make sure to measure carefully and consider that different brands of gelatin may have slightly different strengths.
How to Make the Best Strawberry Panna Cotta at Home
Ingredients
For the Panna Cotta:
- 300 g fresh strawberries
- 80 g hot milk 60-70°C
- 160 g heavy cream
- 10 g gelatin sheets
- 70 g fine sugar
For Decoration:
- 50 g heavy cream whipped
- 2 fresh strawberries halved
Instructions
Prepare the Ingredients
- Wash the strawberries thoroughly and remove the green tops.
- Place 300g of strawberries in a blender or food processor and add 70g of fine sugar.
- Blend until you achieve a smooth strawberry puree.
- While the strawberries are blending, cut the gelatin sheets into small pieces and place them in a bowl of ice water to soften for 5-8 minutes.
- Once softened, remove the gelatin from the ice water and gently pat dry with kitchen paper to remove excess moisture.
Make the Strawberry Panna Cotta Mixture
- Pour 80g of milk into a small saucepan and heat it gently over low heat until it reaches 60-70°C. Do not let it boil.
- Remove the milk from heat and let it cool for 1-2 minutes.
- Add the softened gelatin sheets to the warm milk and stir continuously until they are completely dissolved.
- Allow the milk and gelatin mixture to cool to room temperature.
- Once cooled, pour the milk mixture into the strawberry puree and stir for 1-2 minutes until well combined.
- In a separate bowl, pour 160g of heavy cream and use an electric mixer to whip it until it reaches a flowing yogurt-like consistency.
- Gently fold the whipped cream into the strawberry mixture until you have a smooth, evenly pink panna cotta liquid.
Chill to Set
- Carefully pour the strawberry panna cotta mixture into your chosen dessert cups or molds.
- Gently tap each container on the counter 2-3 times to remove any air bubbles from the surface.
- Place the containers in the refrigerator and chill at 0-4°C for at least 4 hours, or until completely set.
- You'll know the panna cotta is ready when you gently shake the container and see no liquid movement, and the surface feels firm yet springy to the touch.
Decorate and Serve
- Remove the set panna cotta from the refrigerator.
- If you used molds, carefully unmold each panna cotta onto serving plates.
- Whip the remaining 50g of heavy cream until it forms stiff peaks, then pipe or spoon it onto each panna cotta.
- Garnish with fresh strawberry halves.
- Serve immediately and enjoy the perfect balance of strawberry sweetness and creamy richness.
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