Rich, creamy, and effortlessly elegant, this strawberry panna cotta is a simple yet luxurious dessert. Made with a blend of heavy cream and milk, lightly sweetened and infused with vanilla, it pairs beautifully with fresh or frozen strawberries. The classic version uses sugar, but it can easily be made sugar-free. Best of all, this silky panna cotta is an easy make-ahead dessert for get togethers and holiday celebrations.
Instead of the traditional Italian classic molded version (which can be tricky to un-mold), this strawberry panna cotta recipe (cooked cream in Italian) is served in glasses for an easier, no-fuss approach. The result? A creamy, elegant dessert with no stress about perfect plating. It’s a lovely choice for holiday gatherings, special occasions, or simply when you need a sweet treat during the week.
Why You'll Like This Recipe
- It's easy to make with a handful of ingredients.
- Make it with sugar or sugar-free.
- Individual servings are nice.
Recipe Ingredients
- Heavy cream: Get heavy whipping cream with 35%-40% fat. Standard is 35% but there are dairies who make the higher level fat styles.
- Milk: Whole milk for the richness.
- Gelatin: I recommend leaf gelatin (notes below) but you can use standard gelatin powder.
- Strawberries: Use fresh strawberries or frozen strawberries.
- Sweetener: Use regular sugar, superfine sugar )aka caster sugar), or use pure allulose powder for sugar-free.
- Vanilla: Use good vanilla extract or the vanilla paste, easier than messing with vanilla pods.
Please see the recipe card for measurements and salt.
Substitutions and Variations
- Use almond extract instead of vanilla.
- Try blueberries, raspberries, or blackberries.
- Use fresh or frozen berries for all or part of the panna cotta.
- Besides the gelatin sheets or powder, another setting option is agar agar.
How to Make Strawberry Panna Cotta
- Bloom gelatin in water. Sprinkle gelatin over 2 tablespoons of cold water or use enough water to cover leaf gelatin in a small bowl. Let stand 5-10 minutes to hydrate.
- Add heavy cream and milk to a small saucepan (2 qt) and add the sugar. Stir until smooth and bring to just under a boil, 180°F - 190°F, 5-7 minutes.
- Add bloomed gelatin to the pan. For the leaf gelatin, squeeze out water first, then add.
- Stir gelatin until smoothly incorporated into hot cream mixture, remove pan from the heat. Add vanilla.
- Pour panna cotta into a a bowl in an ice bath to cool to 70°F or below.
- Equally portion panna cotta into glasses and refrigerate until set.
Chef’s Tip: What kind of vessels work best for panna cotta? The serving glasses shown are 10-ounce, but 8-ounce glasses or porcelain ramekins also work beautifully. Choose whatever size and shape suits your occasion—just be sure they’re heat-safe for pouring in the warm cream mixture.
Make the Strawberry Sauce
While the panna cotta is setting up (it takes mine a little over an hour and a half), make the easy strawberry sauce for the top.
Set aside 4 big perfect strawberries for garnish and use the rest of the strawberries (11-12 ounces) to make the sauce.
- Wash and chop the berries, add to a blender with 1-2 teaspoons of lemon juice (optional) and a little sugar or allulose powder to sweeten if needed and puree berries.
- Pour pureed strawberries through a fine sieve, push the seeds out with a ladle or flexible spatula for a super smooth sauce.
Refrigerate the strawberry sauce until serving time. If you'd like to make this sauce on its own or want more detailed tips, see my full Strawberry Coulis recipe.
Chef's tip: This is a basic panna cotta so you can use whatever fruit is best seasonally. Try raspberries, blackberries, blueberries, pineapple, mango, or a mix! One simple dessert to serve many occasions from a fancy dinner party to a casual get-together. Vanilla panna cotta is a perfect dessert for your recipe file.
Leaf Gelatin vs. Powdered Gelatin
Leaf gelatin (also called sheet gelatin) and powdered gelatin both serve the same purpose—gelling and setting desserts like panna cotta—but they differ in form and use.
Leaf gelatin comes in thin, flexible sheets and dissolves more evenly and cleanly, often resulting in a clearer, smoother texture. It's commonly used by professional chefs for its precision and consistency.
Leaf gelatin is softened in water prior to use, squeezed out (discarding excess water), and added to a hot liquid to melt. It comes in different strengths. I use a versatile medium strength called 170 bloom.
Powdered gelatin is granulated and must be bloomed in water before use. It’s widely available and easy to measure. Both types work in panna cotta.
For the conversion, typically one sheet of leaf gelatin equals about ½ teaspoon of powdered gelatin.
Serving Suggestions
When ready to serve strawberry panna cotta, divide the strawberry sauce between the four glasses and top with a sliced strawberry or two for garnish. A mint leaf adds a pop of pretty color. For more garnish, shave dark chocolate or white chocolate over the top using a microplane zester.
Another serving option is to use a mix of berries for more color and flavor. Love lemon crud? Add a layer of my easy lemon curd to the strawberry panna cotta, first the lemon, then the strawberry, or use just the lemon curd for a lemon panna cotta.
Storing and Freezing
Strawberry panna cotta keeps up to 4 days in the refrigerator covered tightly with plastic film.
I do not recommend freezing panna cotta as the lovely texture will not be the same. While I've read that it can be frozen for up to a month, I've never tried it. It's a simple recipe so I make it fresh and ahead if needed. If you do try freezing, be sure to thaw gently in the refrigerator overnight, and freeze the sauce separately.
Recipe FAQs
Optimally, allow panna cotta to set in the refrigerator for a few hours or overnight. Check it at the 1 hour mark to see how it is doing. Mine are often set enough around and hour and 15 minutes.
If you are using ramekins instead of glasses and want to unmold the panna cotta, dip the ramekin into very hot water for about 3 second. Run a thin bladed knife around the inside edge to loosen. Place a small plate on top and invert the panna cotta onto the plate.
One of the great things about panna cotta is you can make it 3-4 days ahead of time. Keep it tightly covered with plastic film until serving, then add sauce and garnishes.
More Strawberry Recipes
Love strawberries? Try more of my favorite recipes featuring this sweet, juicy berry—from muffins and salads to sauces and smoothies. There’s something here for everyone.
Did You Make This Recipe?
If you make strawberry panna cotta, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Strawberry Panna Cotta
Equipment
- Small pot 2-3 quarts
Ingredients
- 3-4 sheets 170 leaf gelatin or 2 teaspoons powdered gelatin
- 1 ½ cups heavy whipping cream 36%-40%
- ½ cup whole milk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
- 7 tablespoons sugar, divided use notes below for sugar-free version
- 1 pound fresh strawberries
- 1 pinch sea salt
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Instructions
For powdered gelatin
- Add the gelatin powder to a small bowl with 2 tablespoons of water and allow it to soften for 5 minutes, then it is ready to use.
For leaf gelatin
- Break the leaf gelatin sheets in half so they are smaller and add them to a small bowl, cover with cold water and allow to soak for 5 minutes until soft and hydrated. Squeeze out excess water and discard. It's ready to use. Use 3 leaves for softer panna cotta or 4 for firmer texture.
Heat the dairy
- First, set up an ice bath. Fill a large bowl ½ full with ice and cold water.
- Add the heavy cream and milk to a 2-3 quart pan, stir in ½ cup of sugar or ⅔ - ¾ cup of sifted allulose powder until smooth. Bring it up to a strong simmer, but not a boil. Remove the pan from the heat, add the gelatin, and stir until smooth and the gelatin has melted in. Lastly add the vanilla and a pinch of salt.
- Pour the cream mixture into a medium bowl and carefully place it in the ice bath. Chill until 70°F or lower, 15-20 minutes. When cold, divide the panna cotta it between 4 ramekins or glasses and move them to the refrigerator to set up, about 4 hours. Cover with plastic film.
Make the strawberry sauce (or make it ahead and refrigerate)
- While the panna cotta is chilling, make the sauce. With a paring knife slice the top off of the strawberries. Save 4 nice berries for garnish is desired.
- Quarter the strawberries and puree in a food processor or blender. Pour the strawberry puree through a fine sieve into a large measuring cup. Push the puree through with a flexible or a small ladle (faster). Add 1-2 tablespoons of sugar or a little more allulose powder depending on the sweetness of the berries and your sweetness preference. Cover sauce and refrigerate until serving.
To serve
- When panna cotta is set, top it with tablespoons of the strawberry sauce nd garnish with a fresh strawberry if desired. Panna cotta lasts up to 4 days in the refrigerator, covered. Do not freeze, it ruins the texture.
Notes
Nutrition
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Porsche Guy says
So easy and really good. Never worked with leaf gelatin, really neat!