Strawberry Panna Cotta

5 from 1 vote

This rich and creamy Italian dessert is light yet indulgent, with a silky-smooth texture and a delicate vanilla flavor. Topped with fresh strawberries, it’s a simple yet elegant treat that’s perfect for spring, summer, or any special occasion. For sugar-free use allulose powder, see end notes.

Prep Time5

Cook Time10

Chilling time1

Total Time1 15

Course: Dessert

Cuisine: Italian

Servings:

Calories: 331kcal

Author: Sally Cameron

Equipment

Small pot 2-3 quarts
Digital thermometer

Ingredients

Panna cotta

2 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
½ cup sugar notes below for sugar-free version

Strawberry sauce

1 pound fresh strawberries
1-2 tablespoons sugar or monk fruit or more to taste, or if needed
1 pinch sea salt

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 or (cut with scissors ) the leaf gelatin sheets in smaller pieces so they 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 gelatin is ready to use. Discard water. Use 2 leaves for softer panna cotta or 3 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 3 quart pan, stir in your sweetener until smooth. Bring it up to a strong simmer, but not a boil. Remove the pan from the heat, add the squeezed out 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, preferably overnight. 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 if 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

For sugar-free strawberry panna cotta:

For sugar-free version: Replace the sugar with ⅔-3/4 cup of powdered allulose for similar sweetness. Allulose is 70% as sweet as sugar so it takes more. Granular monk fruit/allulose blend also work beautifully, and no sifting required. It is as sweet as sugar so can be used 1:1 and works great.

For the sauce, use 1½ tablespoons of powdered allulose in place of 1 tablespoon of sugar. Be sure to sift it before adding it to the cream mix so there are no lumps.

Because powdered allulose is not metabolized by our bodies, remove 72 carbs from the overall nutrition calculation, or 18 carbs per serving! And it tastes great!

Tips for using leaf gelatin (which is what I prefer)

You need 2-3 gelatin leaves of silver level (170 bloom); 2 leaves for a softer panna cotta or 3 leaves for a firm panna cotta.

I use Perfectagel leaf gelatin. Buy it on Amazon, Walmart online, or other kitchen and cooking supply resources.

Don't leave the leaf gelatin to soak in the water too long as this will diminish its setting properties. 5-10 minutes is all you need, then squeeze out the water and use.

When adding any gelatin to a liquid make sure that it is not boiling as this weakens the setting capability of the protein.

Panna Cotta Nutritionals Alone - 331 kcals, 4 carbs (if made with the monk fruit, no sugar), 4 protein, 33 fat. No topping or sauce.

Nutrition