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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.

Ingredients

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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

Find it online: https://dinewithlily.com/vanilla-panna-cotta-with-strawberry-sauce-recipe/