Ingredients
- For the panna cotta:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (15 ml) pure vanilla extract
- 2 1/4 teaspoons (7 g) unflavored powdered gelatin
- 3 tablespoons (45 ml) cold water
- For the berry sauce:
- 1 1/2 cups (225 g) fresh or frozen strawberries, chopped
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (30 ml) water
Instructions
- Sprinkle gelatin over cold water in a small bowl. Let bloom for 5–10 minutes.
- In a saucepan over medium heat, combine heavy cream, whole milk, and sugar. Heat gently until sugar dissolves and mixture is hot but not boiling.
- Remove from heat. Stir in bloomed gelatin until fully dissolved.
- Add vanilla extract and mix well.
- Pour mixture evenly into 6 ramekins or dessert glasses.
- Cool at room temperature for 20 minutes, then refrigerate for at least 4 hours until set.
- For the berry sauce, combine strawberries, sugar, lemon juice, and water in a saucepan over medium heat.
- Cook 5–8 minutes until berries break down and sauce thickens slightly.
- Cool completely. Blend and strain if a smoother texture is desired.
- Spoon berry sauce over chilled panna cotta before serving. To unmold, dip ramekins briefly in warm water and invert onto plates.
Notes
- Do not boil the cream mixture to maintain a smooth texture.
- Ensure gelatin is fully dissolved to avoid lumps.
- Chill at least 4 hours for proper setting.
- Keep topping separate until serving for best presentation.
- Serve well chilled for ideal texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 28 g
- Sodium: 70 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
