Vanilla Panna Cotta with Strawberry Sauce Recipe

Introduction

Vanilla Panna Cotta with Strawberry Sauce is a luscious and creamy Italian dessert that’s both elegant and easy to make. The smooth, vanilla-infused panna cotta pairs perfectly with fresh, vibrant strawberry sauce for a delightful finish to any meal.

Ingredients

• 3 cups heavy whipping cream
• 1 ⅓ cups granulated sugar
• ¼ teaspoon kosher salt
• 1 tablespoon unflavored powdered gelatin
• 1 cup boiling water
• 1 ½ cups sour cream
• 1 tablespoon pure vanilla extract
• 1 pound strawberries, hulled and sliced
• 2 tablespoons granulated sugar (for strawberry sauce)
• 1 teaspoon fresh lemon juice

Instructions

1. Step 1: In a large saucepan over medium heat, combine the heavy cream, sugar, and kosher salt. Stir constantly until the sugar dissolves, about four minutes. Be careful not to let the mixture boil. Remove from heat once dissolved.
2. Step 2: Heat 1 cup of water until boiling, either in a microwave or on the stove. Add the powdered gelatin and stir with a fork or whisk for about four minutes until completely dissolved.
3. Step 3: Pour the dissolved gelatin into the warm cream mixture and stir well. Set aside to cool to room temperature.
4. Step 4: Once cooled, whisk in the sour cream and vanilla extract until the mixture is smooth and creamy without lumps.
5. Step 5: Evenly divide the mixture into eight small ramekins or dishes. Cover with plastic wrap and refrigerate for at least four hours to set.
6. Step 6: Meanwhile, for the strawberry sauce, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir well and let macerate for at least 30 minutes.
7. Step 7: To serve, spoon a generous tablespoon of strawberry sauce over each panna cotta. Serve chilled.

Tips & Variations

• Use heavy cream and full-fat sour cream for the best texture and flavor; low-fat substitutes may not set properly.
• For neat pouring into dishes, use a measuring cup or pitcher with a spout instead of a ladle.
• Add the strawberry sauce just before serving to keep the panna cotta’s texture intact.
• If molding panna cotta, refrigerate it for 24 hours and lightly grease molds to aid unmolding.
• Get creative with serving dishes—wine glasses or small bowls work beautifully.

Storage

Store panna cotta covered in the refrigerator for up to 3 days. For longer storage, it can be frozen tightly covered for up to three months, though texture may slightly change. Thaw overnight in the fridge before serving. The strawberry sauce is best used within a few hours of preparation and should be kept refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make panna cotta ahead of time?

Yes, panna cotta can be made several days in advance and refrigerated until ready to serve. Just add the strawberry sauce right before serving for the best taste and texture.

How do I unmold panna cotta from a mold?

Lightly spray molds with cooking spray and wipe excess before filling. After chilling for 24 hours, run a thin knife around the edges, dip the mold rim in warm water for a few seconds, then invert onto a plate to release.

Vanilla Panna Cotta with Strawberry Sauce Recipe

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4.7 from 80 reviews

This Vanilla Panna Cotta with Strawberry Sauce is a creamy, elegant Italian dessert that pairs a smooth, rich vanilla-flavored panna cotta with a fresh and tangy strawberry sauce. The panna cotta is set with gelatin for a delicate, silky texture, while the strawberry sauce adds a refreshing fruity contrast. Perfect for special occasions or a sophisticated treat, this dessert requires chilling for several hours to achieve the perfect set.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Panna Cotta

• 3 cups heavy whipping cream
• 1 ⅓ cups granulated sugar
• ¼ teaspoon kosher salt
• 1 tablespoon unflavored powdered gelatin
• 1 cup boiling water
• 1 ½ cups sour cream
• 1 tablespoon pure vanilla extract

Strawberry Sauce

• 1 pound strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice

Instructions

1. Heat cream mixture: In a large saucepan over medium heat, combine the heavy cream, sugar, and kosher salt. Stir constantly until the sugar dissolves completely, about 4 minutes, making sure the mixture does not boil. Remove from heat once dissolved.
2. Dissolve gelatin: Heat 1 cup of water in the microwave until boiling (about 2 minutes). Add the powdered gelatin and stir continuously with a fork or small whisk for around 4 minutes until the gelatin is fully dissolved and the mixture is clear.
3. Combine gelatin and cream: Slowly add the dissolved gelatin mixture into the warm cream mixture and stir well to combine. Set aside to cool to room temperature.
4. Add sour cream and vanilla: Once the cream mixture has cooled to room temperature, whisk in the sour cream and pure vanilla extract until smooth and creamy without lumps.
5. Chill panna cotta: Pour the panna cotta mixture evenly into eight small ramekins or dishes. Cover each with plastic wrap and refrigerate for at least 4 hours, or until fully set.
6. Prepare strawberry sauce: In a small bowl, combine hulled and sliced strawberries with granulated sugar and fresh lemon juice. Stir well and allow to macerate for at least 30 minutes to develop flavor.
7. Serve: Before serving, spoon a heaping tablespoon of strawberry sauce on top of each panna cotta. Serve chilled for the best taste and texture.

Notes

• This dessert is rich and high in calories; avoid substituting with low-fat milk or sour cream as it compromises flavor and setting.
• For neat pouring into dishes, use a measuring cup or pitcher with a spout instead of a ladle to prevent running down the sides.
• Make panna cotta up to several days in advance, but add strawberry sauce just before serving to preserve freshness.
• If using molds for unmolding panna cotta, refrigerate for 24 hours to fully set, and lightly spray molds with cooking spray to aid release.
• To unmold, run a thin knife around the ramekin edge, dip the mold rim in warm water for 3-4 seconds, then invert onto a plate.
• Serve panna cotta in clear glasses, stemware, or creative dishes like shrimp cocktail glasses for an elegant presentation.
• Fully set panna cotta can be frozen tightly covered for up to 3 months; thaw overnight in the refrigerator before serving. Texture may slightly change upon freezing.

Keywords: vanilla panna cotta, panna cotta recipe, Italian dessert, strawberry sauce, creamy dessert, gelatin dessert, elegant dessert