Easy & Elegant Strawberry Panna Cotta with Homemade Strawberry Sauce: A Perfect Make-Ahead Dessert
Indulge in the delightful simplicity of this **Strawberry Panna Cotta with Strawberry Sauce**, a refreshingly light and lusciously creamy Italian dessert. Perfectly balanced with the sweet and slightly tart notes of fresh strawberries, this treat is ideal for any occasion. Whether you’re hosting a sophisticated dinner party, planning a romantic date night, or preparing a special Valentine’s Day surprise, its make-ahead convenience and impressive presentation make it an absolute winner. Get ready to create a dessert that tastes as wonderful as it looks!
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Why You’ll Adore This Strawberry Panna Cotta Recipe
This Strawberry Panna Cotta recipe captures the essence of a perfect summer dessert: it’s **fresh, exquisitely creamy, and incredibly light**. Hailing from Italy, panna cotta, which literally means “cooked cream,” is a deceptively simple dessert that always looks incredibly sophisticated and elegant. Our recipe takes this classic to new heights by infusing it with a vibrant, homemade strawberry sauce – a “coulis” – that provides an extra layer of fresh, bright flavor you simply won’t be able to resist.
We believe this Strawberry Panna Cotta will quickly become a favorite in your repertoire, and here’s why:
- Effortlessly Quick & Easy: You can whip up this entire dessert in less than 30 minutes, using just 7 common ingredients. No need for intricate molds; the panna cotta sets beautifully in individual serving cups, making it a stress-free yet impressive treat. Its simplicity makes it perfect for both novice and experienced home cooks.
- The Ultimate Make-Ahead Dessert: Planning a party or a special meal? This panna cotta is your secret weapon. Prepare it entirely in advance and chill it in the fridge until you’re ready to serve. This frees up your time on the day of your event, allowing you to relax and enjoy your guests.
- Naturally Flavorful: We celebrate the natural sweetness and tang of strawberries by incorporating a generous amount of fresh berries into the sauce. This ensures an authentic and intense strawberry flavor. What’s more, you can easily use **frozen strawberries** without any compromise on taste or texture, making this a year-round delight.
- Dietary Friendly: This recipe is naturally **gluten-free**, catering to various dietary needs. For those seeking a **dairy-free** option, simple substitutions can be made, as detailed in our FAQs, without sacrificing the luxurious creaminess.
Looking for more creamy indulgence? Explore our collection of other panna cotta creations: Mango Panna Cotta, Raspberry Panna Cotta, Coffee Panna Cotta, Chocolate Panna Cotta, and a delicious vegan alternative, Strawberry Coconut Panna Cotta.
Essential Ingredients for Your Strawberry Panna Cotta
Crafting this exquisite Strawberry Panna Cotta requires two distinct sets of ingredients: one for the vibrant Strawberry Sauce (or Coulis) and another for the creamy panna cotta base. The beauty of this recipe lies in using the same homemade sauce for both flavoring the cream and as a luscious topping, ensuring a cohesive and intense strawberry experience.
For precise measurements, refer to the full recipe card below.
For the Homemade Strawberry Sauce (Coulis):
- Strawberries: The star of the show! You have the flexibility to use either **fresh or frozen strawberries**. If opting for frozen, there’s no need to thaw them beforehand; they’ll cook down beautifully, releasing their vibrant juices and flavor. The quality of your strawberries will significantly impact the final taste of your panna cotta.
- Lemon Juice: A splash of fresh lemon juice is crucial. It brightens the natural flavor of the strawberries, adds a subtle tartness that cuts through the sweetness, and assists in thickening the sauce slightly, giving it that perfect pourable consistency.
- Sugar: We recommend using **Caster Sugar** (fine white granulated sugar) for its quick dissolving properties and neutral sweetness. Alternatively, you can use brown sugar for a hint of caramel, or a liquid sweetener like honey or maple syrup. If using liquid sweeteners, be mindful that you might need to cook the sauce a bit longer to reduce any excess liquid and achieve the desired thickness.
For the Silky Strawberry Panna Cotta Cream:
- Strawberry Sauce: A portion of the freshly prepared strawberry coulis is integrated directly into the panna cotta cream. This infuses the entire dessert with a delicate strawberry flavor and a beautiful pink hue. The remaining sauce is reserved for topping, creating an attractive two-layered effect.
- Dairy: The foundation of any panna cotta. Our recipe calls for a balanced blend of **Full Milk / Whole Milk** and **Thickened / Heavy Cream** (Double Cream). While you could use only milk for a lighter panna cotta or only cream for an incredibly rich one, we’ve found that this combination yields the absolute best texture – a perfect harmony of lightness and luxurious creaminess.
- Vanilla: Essential for rounding out the flavors. You can use **Vanilla Essence, Extract, or Paste**. For an elevated taste, fresh vanilla bean can be used, though it tends to be more expensive. While optional, vanilla truly enhances the overall aroma and depth of this dessert, complementing the strawberries beautifully.
- Gelatine: The gelling agent that gives panna cotta its signature wobble and melt-in-your-mouth texture. We typically use **Gelatine Powder**, which is bloomed by mixing it with a small amount of cold water. If you prefer, **Gelatine Leaves** can be used, although they might be less readily available in standard supermarkets.
For those looking for a vegetarian version or to avoid gelatin, please refer to our FAQs section below for an excellent alternative using Agar Agar Powder.
Crafting Your Homemade Strawberry Panna Cotta: Step-by-Step
Making this delightful Strawberry Panna Cotta is a straightforward process, divided into two main stages. First, you’ll create the intensely flavorful homemade Strawberry Sauce, which doubles as a Strawberry Coulis. Second, you’ll prepare the creamy panna cotta base, infusing it with some of that delicious sauce. Once both components are ready, it’s a simple matter of layering them in your serving dishes, and letting them chill to perfection.
Step 1: Preparing the Fresh Strawberry Sauce (Coulis)
This vibrant sauce is the heart of our Strawberry Panna Cotta, providing a burst of natural flavor. It’s incredibly easy to make and can even be prepared in advance.
- Photo 1: Begin by thoroughly washing your strawberries. Hull them (remove the green leafy tops) and slice them into small, uniform cubes. Transfer the cubed strawberries to a small saucepan. Add the fresh lemon juice and your chosen sugar. Stir gently to ensure everything is well combined. Place the saucepan over low to medium heat.
- Photo 2: Allow the mixture to simmer gently for approximately 10 minutes. During this time, the strawberries will soften considerably, releasing their juices and creating a thick, flavorful compote. The exact cooking time may vary depending on the ripeness of your fresh berries or if you are using frozen strawberries, which may require a few extra minutes to thaw and reduce.
- Photo 3: Once the strawberries are very soft, remove the saucepan from the heat. Using an Immersion Blender, carefully blend the mixture directly in the saucepan until you achieve a completely smooth, consistent sauce. If you don’t have an immersion blender, a regular blender will work just as effectively – just be cautious when blending hot liquids.
- Photo 4: For a truly silky-smooth coulis, pour the blended sauce through a fine-mesh sieve set over a bowl. Use the back of a spoon or a spatula to press down on the solids, extracting all the liquid and leaving behind any small seeds. This step is optional but highly recommended for a professional finish.
- Set the finished strawberry sauce aside to cool completely. If you’re preparing this in advance, transfer the cooled sauce to a clean jar or an airtight container and store it in the fridge.
While you could simply use fresh strawberry puree (cooked and pureed strawberries without straining), we find that turning it into a coulis by cooking it down with a touch of lemon and sugar, then straining, yields a much nicer depth of flavor and a more refined texture for this elegant dessert.
Step 2: Crafting the Silky Strawberry Panna Cotta Base
With your fragrant strawberry sauce cooling, it’s time to prepare the creamy panna cotta base. This step is equally straightforward and comes together quickly.
- Photo 5: First, prepare your gelatin. Sprinkle the specified amount of Gelatine Powder into a small bowl and add a small quantity of very cold water. Stir immediately with a spoon until it forms a thick, sticky paste. This process is called “blooming” and is essential for the gelatin to dissolve smoothly later. Set it aside for a few minutes while you prepare the cream mixture. Always check the specific instructions on your gelatin package, as recommended water quantities can vary. Generally, 1 to 2 tablespoons of water are sufficient for the amount of gelatin powder used here.
- Photo 6: In a clean, small saucepan, combine the Full Milk, Heavy Cream, Sugar, Vanilla Extract (or paste), and a portion of your prepared Strawberry Sauce. Remember to reserve the remaining sauce for topping the finished panna cottas!
- Photo 7: Whisk all the ingredients together thoroughly until they are well combined and the sugar has largely dissolved. Place the saucepan over low heat.
- Photo 8: Gently bring the liquid mixture to a simmer, stirring occasionally. You’ll see small bubbles forming around the edges of the pan. It’s crucial not to let the mixture come to a full, rolling boil; a gentle simmer is all that’s needed to warm the ingredients and prepare for the gelatin. Once it reaches a simmer, remove the saucepan from the heat immediately.
- Photo 9 & 10: Away from the heat source, add the bloomed gelatin paste to the warm cream mixture. Whisk continuously and vigorously until the gelatin has completely dissolved. It’s crucial that no lumps remain, ensuring a perfectly smooth and set panna cotta. The residual heat from the cream will melt the gelatin.
- Photo 11: While the mixture is still warm and pourable, carefully divide it among your chosen serving cups, molds, or ramekins. Fill them to your desired level, leaving some space at the top for the strawberry sauce topping later.
- Place the filled cups into the refrigerator to chill and set. This will typically take at least 2 to 3 hours, or ideally, overnight, to achieve a firm yet wobbly texture. The exact setting time can vary based on your gelatin brand and fridge temperature. To check for doneness, gently touch the surface of the panna cotta; it should feel firm and no longer liquid.
- Photo 12: Once your Strawberry Panna Cotta is completely set and firm, retrieve it from the fridge. Spoon the remaining chilled Strawberry Sauce generously over each panna cotta. For an extra touch of elegance and freshness, garnish with fresh strawberry slices, a few mint leaves, or a sprinkle of desiccated coconut.
- Keep the finished desserts refrigerated until you are ready to serve them, ideally within 24 hours for the freshest taste and best appearance.
Expert Tips for the Perfect Strawberry Panna Cotta
Achieving a perfectly smooth, creamy, and flavorful panna cotta is simple with a few insider tricks. Here are our top tips to ensure your Strawberry Panna Cotta turns out flawlessly every time:
- Strategize with Make-Ahead Coulis: The strawberry coulis can be prepared several days in advance and stored in an airtight jar in the refrigerator. This is a fantastic time-saver, especially when entertaining. For even longer storage, the coulis freezes beautifully for up to a couple of months. Just thaw it in the fridge overnight before using.
- Customize the Richness: Our recipe uses a harmonious blend of milk and cream, which results in a wonderfully light yet still indulgent dessert. If you prefer a richer, more decadent panna cotta, you can substitute the milk with an equal amount of additional heavy cream. Conversely, for an even lighter version, increase the milk and reduce the cream slightly.
- Ensure Distinct Layers: For those beautiful, clear separate layers of panna cotta and strawberry sauce, patience is key. Allow the panna cotta base to set completely in the refrigerator before carefully spooning the remaining strawberry sauce on top. Depending on the brand of gelatin and your fridge temperature, this usually takes about 2 to 3 hours. A gentle touch on the surface will tell you if it’s firm enough.
- Explore Berry Variations: While strawberries are divine, this recipe is incredibly versatile! Feel free to switch things up by replacing the strawberry coulis with other berry options. A luscious Raspberry Coulis or a vibrant Blueberry Coulis would be equally delicious and offer a different flavor profile. You could even combine multiple berry purees for a fruit medley.
- Add Textural Contrast: If you enjoy a little more texture in your dessert, consider replacing the smooth strawberry coulis with a chunkier Strawberry Compote. This will provide delightful pieces of fruit throughout the topping, adding another dimension to each bite.
- Serving Suggestions: Beyond fresh strawberries and mint, consider garnishing your panna cotta with a sprinkle of toasted almonds, a drizzle of balsamic glaze (which pairs wonderfully with strawberries!), or a light dusting of powdered sugar for an extra touch of elegance.
- Gentle Heat is Key: When heating the milk and cream mixture, remember not to bring it to a rolling boil. A gentle simmer is sufficient to dissolve the sugar and warm the liquid without scorching the dairy or denaturing the proteins.
Frequently Asked Questions About Strawberry Panna Cotta
Absolutely! While gelatin is traditional, you can certainly make this dessert vegetarian by using another type of gelling agent. Without it, the cream will remain liquid and won’t set. We highly recommend using **Agar Agar Powder**, a plant-based gelling agent derived from seaweed, as a fantastic alternative. We’ve successfully used it in our Coconut Panna Cotta. To substitute, use approximately 1.5 grams or ¾ teaspoon of Agar Agar powder for this recipe. Unlike gelatin, Agar Agar needs to be boiled to activate its gelling properties. Add it to the saucepan with the cream mixture and whisk it vigorously for about 1 minute once the cream begins to boil. Then, immediately pour the mixture into your serving cups, as Agar Agar sets more quickly than gelatin.
Yes, transforming this panna cotta into a dairy-free delight is very achievable! We’ve had great success using a combination of plant-based milk and cream alternatives. For a rich and creamy result, **full-fat coconut milk** (from a can, not a carton) makes an excellent substitute for heavy cream, offering a lovely tropical hint. For the milk component, **soy milk** often provides a neutral flavor, making it a good choice. Other plant-based milks like almond milk or oat milk can also work, but be aware that their distinct flavors might subtly alter the overall taste of your panna cotta. Choose unsweetened versions to control the sweetness of the final dessert.
While you technically could use Strawberry Jello for the topping, we highly recommend sticking with the homemade Strawberry Sauce (coulis). The fresh, natural flavors and vibrant color of a homemade sauce truly elevate the dessert, providing a depth of flavor that store-bought jello often lacks. The natural sweetness and subtle tartness from real strawberries are unmatched and create a more authentic Italian dessert experience.
If you prefer to serve your panna cotta unmolded on a plate, ensure you are using molds (like ramekins or silicone molds) that allow for this. Lightly oiling the molds before pouring in the cream can help. Once fully set, briefly dip the bottom of the mold into hot water (about 10-15 seconds) to slightly loosen the panna cotta. Place your serving plate on top of the mold and quickly invert it. The panna cotta should slide out cleanly. If it doesn’t, gently wiggle the mold or try dipping it in warm water for a few more seconds.
Storing & Making Ahead: Your Convenient Dessert Solution
This Strawberry Panna Cotta is an absolute dream for entertaining, thanks to its fantastic make-ahead capabilities. Proper storage ensures you can enjoy its fresh taste and elegant presentation for days.
Once assembled, this delicious dessert should be kept chilled in the refrigerator. It will maintain its exquisite flavor and texture for **up to two days**. For optimal freshness and presentation, we recommend adding any delicate garnishes, such as fresh strawberries, mint leaves, or desiccated coconut, just before you’re ready to serve. This prevents them from wilting or becoming soggy.
If you’re looking to get a head start, the homemade **strawberry sauce (coulis) is incredibly stable**. You can prepare it up to a week in advance and store it in a sealed jar in the refrigerator. For even longer planning, consider making a larger batch of the strawberry coulis and freezing it in an airtight container for up to a few months. Simply thaw it overnight in the fridge when you’re ready to make your panna cotta. This flexibility makes dinner party preparations a breeze!
More Irresistible Strawberry Dessert Ideas
If you find yourself with an abundance of fresh strawberries or simply can’t get enough of their sweet, summery flavor, we have plenty of other delicious recipes to satisfy your cravings. Explore these delightful strawberry-centric desserts:
- Fraisier Cake: A French Strawberry Dream
- Moist Strawberry Almond Cake
- Elegant Strawberry Charlotte Cake
- Light & Fluffy Easy Strawberry Mousse
- Showstopping Strawberry Mousse Cake
- Sweet Strawberry Custard Tartlets
- Comforting Crumble Cake with Strawberries
- Classic Strawberry Custard Tart
- Delectable Strawberry Upside-Down Cake
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Recipe Card: Strawberry Panna Cotta
Strawberry Panna Cotta
Print Recipe
Ingredients
Strawberry Coulis (Sauce)
- 600 gr (1.3 lbs) Strawberries, fresh or frozen
- 1/2 Lemon, Juiced, about 20 ml / 1 tablespoon of juice
- 60 gr (1/4 cup) Caster Sugar
Panna Cotta
- 250 ml (1 cup) Heavy / Thickened Cream
- 250 ml (1 cup) Full Cream Milk
- 125 ml (1/2 cup) Strawberry Coulis, (keep the rest for the topping)
- 60 gr (1/4 cup) Caster Sugar
- 1 teaspoon Vanilla Extract
- 7 gr (2 teaspoons) Gelatine Powder, plus 1 to 2 tablespoon cold water
Instructions
Strawberry Coulis Sauce
- Wash, hule and cut the Strawberries into small cubes. Place them in a small saucepan with the Lemon Juice and Sugar. Stir to combine then turn on medium-low heat.
- Leave to cook for about 10 minutes, or until the strawberries are very soft (see note 1). Using an immersion blender, blend the mixture until smooth then pour it through a thin mesh sieve to remove any seeds. Set aside.
Strawberry Panna Cotta
- In a small bowl, mix the Gelatine Powder with a little bit of very cold water (See note 2). Leave until it turns into a thick paste.
- Place the the Milk, Cream, part of the Strawberry Sauce (keep the rest for the topping), Sugar and Vanilla in a medium-size saucepan. Whisk well to combine then turn on medium-low heat. Bring to a simmer then remove from the heat.
- Away from the heat, add the bloomed Gelatine and whisk well until it has completely dissolved into the hot cream.
- Pour into the serving cups, molds or ramekins. Place in the fridge to set for about 2 hours, or until slightly firm to the touch (see note 3).
Topping
- Once the Panna Cottas have set, top with the rest of the Strawberry Sauce. Optionally, garnish with some fresh Strawberries, fresh Mint Leaves and Desiccated Coconut.
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Notes
- If using frozen strawberries, you might need to cook them for a little bit longer to allow for the fruits to thaw and the extra juices to evaporate.
- I used about 2 tablespoons of water, but some brands might recommend a different quantity of water to dilute the powder. Check your gelatine package for any different recommendation. The gelatine will turn into a thick paste after being mixed with water – it’s normal.
- The exact time will depend on the temperature of your fridge. Simply make sure the desserts have set before topping with the rest of the strawberry sauce to keep nice layers.
Nutrition (per serving)