The popular Italian dessert in my own style. The word “Panna Cotta” is Italian for “cooked cream.” They enjoyed the dish I prepared for my husband to bring to a business event. Every year, they send him home with a request for it. I made the straightforward strawberry sauce to go with it. It truly transforms the dish!
| Prep Time: | 15 mins |
| Cook Time: | 18 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 33 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups milk
- 1 (.25 ounce) envelope unflavored gelatin
- 1 ½ cups whipping cream
- ¼ cup white sugar
- 2 teaspoons vanilla extract
- 1 quart fresh strawberries, quartered
- 2 teaspoons vanilla extract
- ¼ cup white sugar
- ¼ cup water
Instructions
- Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
- Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
- To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
- Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 52 mg |
| Sugars | 25 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is similar to my cousin in Greece. Smooth, tasty and refreshing for the summer.
I made this twice… both times it didn’t set. Just a thin layer on top and the rest was mushy like pudding.
First time making panna cotta the cream base was a little inconsistent may have been because I didn’t mix the gelatin well enough . Strawberry sauce was excellent next time I would add some powdered sugar for thickening and sweetening. Definitely needs to sit 24 hours in the refrigerator.
I’ve made panna cotta about a dozen times using the same recipe, then I saw this one and decided to try a new way based on the good reviews and I followed it to a T. There is way, way too much milk in this recipe and not enough heavy cream. Usually I do 1/3 cup milk and 2 1/2 cups heavy cream. to this ratio, the consistency of my panna cotta was very unappetizing. It was solid, but EXTREMELY jiggly and very very thin, it reminded me of Foie gras. I made it in a glass because that’s my preference, but if you were to unmold it it would turn into a blob after a minute on your plate. The texture was just very unappealing. The sweetness is a personal taste, and I don’t like overly sweet desserts, but 1/4 cup sugar for 6 servings is not enough. It barely tastes sweetened at all, and if you’re making it with a tart fruit sauce (like strawberry) you’re going to want at least a little sweet, otherwise it just tastes sour with the sauce. I would do at least 1/3 to 3/4 cups sugar. Also, I didn’t much care for the strawberry sauce, but like I said it’s a personal preference. I would’ve omitted the vanilla from strawberry sauce, because I prefer it a little tart to go with the sweet and creamy dessert.
My hubby does not do white sugar so I sub the first 1/4 cup with 1/8 cup (2 TBSP) Truvia. I do not make the strawberry sauce, I heat up 2 TBSP no sugar added strawberry preserves and use that instead. With company I do the same thing but I top with whip cream & drizzle a little magic shell chocolate to make it look fancy, LOL!
Not what I had expected, but it was alright. It certainly presents as a fancy dessert even though it isn’t too much trouble.
Not what I had expected, but it was alright. It certainly presents as a fancy dessert even though it isn’t too much trouble.
Very easy to make. I made it and made both a strawberry reduction and blueberry reduction for topping. I used heart shaped molds instead of ramekins.
I made this recipe and instead of strawberries I used Mangos.Instead of adding the water, I used tropical fruit juice.Turned out wonderful & light.
Delicious – perfect lightness and consistency. At my last house party, several friends had two servings and one even sent me a message the next day to say it was “phenomenal.”
I’ve made the Panna Cotta (only, not the sauce) three times in a month. It’s SO easy to make (BTW, I’m a man who loves to cook), and everybody loves it. I add an extra tablespoon of sugar per 6 servings. No one has complained about it being too sweet. So far, I have served it plain, and topped with sliced strawberries, raspberry jam, chocolate syrup… they all go excellent with the panna cotta. The consistency is perfectly creamy and smooth. The other recipes on Allrecipes.com use a lot more sugar and/or come out too much like jello. P.S. Can people please learn how to spell DEFINITE/definitely correctly.
This recipe was so easy to make. I made it for my whole family and we ALL loved it! My father usually doesn’t like “weird” deserts like this (his words, not mine). Imagine my shock when he went back for another serving. I will definitely be making this again.
“How could you NOT love whipping cream jello” as my sister put it. Make sure you give everyone SMALL servings, it’s also great with some chocolate sauce.
Wonderful! I made it with fresh blackberries instead of strawberries. I placed them in individual clear plastic party cups and took them to bible study. It was the hit of the potluck! I had to point everyone to the recipe here as they all wanted it!
5 stars for the strawberry sauce. In my experience, the sauce became really yummy after a day or so. After getting it off the stove, it was quite sour and I reckoned it is due to the fact that I bought my strawberries at the supermarket and the are not not that ripe yet. But I guess the sugar worked its magic during the day so it worked out in the end. I only made half serving of this as strawberries are quite expensive here but we still had a little leftover after using it for six panna cottas and I used wat’s left as topping in vanilla ice cream. Not a bad deal using this for two desserts. 😉 I didn’t use the panna cotta recipe here but I’ll definitely use the recipe here the next time I make panna cotta. I’m not too fond of the recipe I used so I’ll try this one to see if this is more to my liking.
This is such an easy panna cotta recipe and it turned out great! The strawberry sauce is delicious too. I used a little less sugar and it was still very good.
Have made this many times and served in a simple medium wine glass. Over the years I have changed to half and half instead of milk and kept the whipping cream the same. For the strawberry sauce I sometimes change the water to 1/4 c water and 1/4 orange juice and 1 tsp vanilla and 3 tsp grand mariner. It seems better to add vanilla after the sauce is finished. If it seems too thin I will add 1 tsp arrowroot powder to thicken slightly.
The dessert is really great and yummy. I follow the ingredient for pudding. For the strawberry sauce, I make it much simpler. I use about 200 grams of strawberry, mix with 2 tablespoons of sugar. Put them to an electrical blender. The excellent fresh sauce comes out in seconds.
I loved the taste this came out with but the consitancy of the panna cotta was a little less firm than I like.
Love this easy recipe! I used a whole vanilla bean instead of the vanilla extract (softened bean in the milk, then scraped out the seeds & cooked it over low heat longer). It was a hit at our dinner party — even guests on a diet couldn’t resist gobbling their’s all up!
I followed another reviewer’s advice, and used parfait glasses. I was glad I did – because the leftover amount I put in a ramekin did not un-mold easily, and the parfait glasses looked much prettier! I had lots of leftover strawberry sauce, which was delicious on top of vanilla ice cream.