Strawberry panna cotta

Strawberry panna cotta

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(9 ratings)

Prep: 30 mins Cook: 25 mins plus cooling and 3 hrs chilling

More effort

Serves 6
Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal477
  • fat37g
  • saturates23g
  • carbs32g
  • sugars31g
  • fibre1g
  • protein3g
  • salt0.1g
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For the panna cotta

  • 3 gelatine leaf
  • 450ml double cream
  • 200ml whole milk
  • 100g white caster sugar
  • 1 vanilla pod

For the strawberries

  • 400g strawberry, hulled and halved, or quartered if very large



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 1½ tsp cornflour
  • 50g white caster sugar


  1. For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften – this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled – the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.

  2. Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

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Comments (8)

ingevdh's picture

Followed the recipe to the letter. It was absolutely delicious!

acjacobs's picture

Made this at the weekend. I wasn't going to pay a fiver for 2 vanilla pods so I used extract and probably could have been a bit more generous. I'd also cut down on the sugar in the strawberry part if I tried it again. With the sugar in the panna cotta, it would have been nice to have a bit more tartness in the fruit.

Apart from that, it worked really well. Mine was in the fridge for about 4 hours and was set perfectly.

I'll definitely be making this again.

mtp1905's picture

:( for got to rate:)

mtp1905's picture

Great recipe, I used 1 teaspoon of vanilla extract as I didn't have a vanilla pod. After allowing to cool for 30 minutes I divided in to 6 glasses and refrigerated for 3 hours. I was a bit tight on time and worried that they would not be set when I needed them but they were set well enough to hold the rhubarb compote I used instead of the strawberries.

salmay's picture

Just the right amount of wobble and the flavour was just right. I only had powdered gelatine so used 3/4 of a sachet of that and used vanilla essence instead of a pod but still delicious.I wanted to turn mine out rather than leave in a glass which was tricky but worked in the end. Didn't make the strawberries as I was serving mine with spiced plums.

studentcook146's picture

I've never made anything with gelatine before so I was slightly worried it wouldn't set but it turned out exactly like the picture! I also used semi skimmed milk and substituted 1tsp of vanilla extract for the vanilla pod without it causing any problems.

q78265's picture

I made this for a Sunday lunch with friends. Simple to make yet looks impressive - was really pleased mine turned out just like the photo!

Linda Litchfield's picture

I made this strawberry panna cotta for an informal dinner for 8 people. It was easy to make although I did increase the quantities and used powdered gelatin which comes in sachets. Bit of a challenge measuring half a sachet!! All worked out well and it was delicious. The strawberry topping was yum! Compliments all round. Definitely a desert I will do again - could try different fruits too.

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