This is my guaranteed recipe for a perfect Panna Cotta with Strawberry, a dessert that looks like it came from a high-end restaurant but is secretly simple to make at home. The creamy, vanilla-infused base is silky smooth, topped with a vibrant strawberry gelée that cuts through the richness beautifully. Forget basic desserts; we're creating an elegant masterpiece inspired by modern jelly cake designs with a stunning angled presentation that will wow everyone at your table.
When I first attempted the angled look years ago, I was so nervous about moving the precariously tilted glasses into the fridge. I held my breath, but the payoff was a showstopping dessert that looked incredibly professional. I’ve since perfected the method, and I'm sharing all my secrets so you can achieve that same flawless result without the stress!
Why You'll Love This Recipe
- Incredibly Elegant, Deceptively Easy: This dessert has a serious "wow" factor, but the steps are straightforward and perfect for home cooks.
- Perfect for Parties: You can make this strawberry panacotta a day or two in advance. It’s the ultimate make-ahead dessert, whether you're serving it as a plated dessert or in cute mini panna cotta cups.
- A Silky, Luxurious Texture: The "cooked cream" lives up to its name. It’s a light, melt-in-your-mouth custard that's unbelievably satisfying.
- Versatile Serving Options: Serve it in wine glasses, ramekins, or even as panna cotta shooters for a crowd.
Inspired by Jelly Cake Designs: The Angled Look
One of the best parts of this recipe is the visual appeal. By tilting the glasses as the vanilla layer sets, you create a dramatic diagonal line that elevates the entire presentation. This technique borrows from the world of modern jelly cake designs, turning a simple dessert into a work of art. The secret weapon? A standard muffin tin! It provides the perfect, stable base to hold your glasses at just the right angle in the fridge.
Ingredients You'll Need
Here’s what you’ll need to create this stunning dessert. The ingredients are simple, but the quality makes a big difference.
For the Vanilla Panna Cotta:
- Whole Milk: Provides the initial liquid to bloom the gelatin.
- Unflavored Powdered Gelatin: The magic ingredient that gives panna cotta its signature wobble.
- Vanilla Bean: A whole, split bean infuses the cream with an authentic, deep vanilla flavor that extract can't replicate. Vanilla bean paste is a great substitute.
- Heavy Cream: This is the star of the show, creating that luscious, rich texture.
- Honey: Adds a delicate, floral sweetness that complements the vanilla.
- Granulated Sugar: Just a touch to round out the sweetness.
- Pinch of Salt: Balances the flavors and makes everything pop.
For the Strawberry Gelée:
- Fresh Strawberries: Look for bright red, fragrant berries for the best flavor and color.
- Water: To help bloom the gelatin for the topping.
- Granulated Sugar: Sweetens the strawberry layer.
- Unflavored Powdered Gelatin: To set the gelée into a soft, spoonable layer.
Step-by-Step Guide to Perfect Panna Cotta
Follow these instructions carefully, and you'll have a flawless dessert.
Make the Vanilla Panna Cotta Base:
- Bloom the Gelatin: Pour the whole milk into a medium saucepan. Gently sprinkle the gelatin powder evenly over the surface. Let it sit for 5-10 minutes without stirring. This step, known as "blooming," is crucial for a smooth texture.
- Infuse the Cream: Place the saucepan over medium-low heat. Add the split vanilla bean. Heat the mixture, whisking occasionally, until it's hot to the touch but not boiling (about 5 minutes). You should see steam rising from the surface.
- Dissolve Sugars: Add the heavy cream, honey, sugar, and salt. Continue to heat, stirring gently, until the sugar and honey have completely dissolved. Be careful not to let the mixture boil, as this can weaken the gelatin.
- Strain and Cool: Remove the pan from the heat. Scrape the seeds from the vanilla bean pod into the cream and discard the pod. Let the mixture cool for about 10-15 minutes.
- Pour and Chill: For the angled look, line a muffin tin with a kitchen towel and nestle your serving glasses at an angle. Carefully pour the panna cotta mixture into each glass. Refrigerate for at least 6 hours, or overnight, until fully set.
Prepare the Strawberry Gelée Topping:
- Bloom the Second Gelatin: In a small bowl, sprinkle the 1 ½ teaspoons of gelatin over the 2 tablespoons of water and let it bloom.
- Simmer the Strawberries: Combine the strawberries and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the sugar has dissolved completely. The kitchen should smell like sweet, jammy strawberries.
- Melt the Gelatin: Add the bloomed gelatin mixture to the hot strawberry sauce and stir until it has completely dissolved.
- Strain and Cool: Strain the mixture through a fine-mesh sieve to remove any seeds, creating a perfectly smooth gelée. Let it cool to room temperature. This is critical—pouring hot gelée over the panna cotta will melt the first layer.
- Assemble and Chill: Once the panna cotta is firm, remove the glasses from the muffin tin and place them upright. Gently pour the cooled strawberry gelée on top. Return to the refrigerator and chill for another 2-3 hours, or until the gelée is set. Serve chilled, garnished with fresh berries if desired.
Pro Tips for Flawless Results
- Don't Boil the Cream: Boiling can cause the gelatin to lose its setting power, resulting in a runny dessert. Gentle heat is your best friend here.
- Cool the Topping: Always let your gelée or panna cotta with strawberry sauce cool to room temperature before layering. A hot topping will ruin your beautiful first layer.
- Strain Everything: For the silkiest texture imaginable, strain both the panna cotta base and the strawberry gelée through a fine-mesh sieve before chilling.
- Get Creative with Variations: Out of strawberries? This vanilla panacotta is incredible with other toppings. A panna cotta with raspberry sauce is a fantastic alternative. You can even experiment with other berries.
Frequently Asked Questions (FAQ)
Can I make this panna cotta ahead of time?
Absolutely! Panna cotta is the perfect make-ahead dessert. You can prepare it up to 3 days in advance. Just keep it covered in the refrigerator until you’re ready to serve.
What can I substitute for heavy cream?
For the richest flavor and texture, heavy cream is best. However, you can substitute half of the cream with half-and-half for a lighter version. For a tangier flavor, some recipes for **Greek Yogurt Panna Cotta** replace a portion of the cream with full-fat Greek yogurt, but this will alter the classic silky texture.
Why didn’t my panna cotta set?
The most common reasons are either not using enough gelatin or boiling the cream mixture after the gelatin was added, which deactivates it. Also, ensure your gelatin was properly “bloomed” in cool liquid before heating.
Can I use frozen strawberries?
Yes, frozen strawberries work perfectly for the gelée. Simply thaw them before simmering them with the sugar. The flavor will be just as delicious.
Silky Vanilla Panna Cotta with Stunning Strawberry Gelée
Indulge in this elegant Panna Cotta with Strawberry, a classic Italian dessert featuring a smooth, creamy vanilla base and a vibrant, fruity gelée topping. This show-stopping treat is perfect for any occasion, and its beautiful layered presentation lends itself to creative jelly cake designs. This no-bake recipe is easy to make ahead, guaranteeing a flawless finale to your meal.
Print Pin RateServings: 8 servings
Calories: 410kcal
Ingredients
For the Panna Cotta
- 1 cup whole milk
- 1 tablespoon unflavored powdered gelatin one ¼-ounce packet
- 1 vanilla bean split lengthwise
- 3 cups heavy cream
- 1/3 cup honey
- 1 tablespoon granulated sugar
- pinch salt
For the Strawberry Gelée
- 1 cup fresh strawberries hulled and sliced
- 2 tablespoons water
- 1/4 cup granulated sugar
- 1.5 teaspoons unflavored powdered gelatin about half a packet
Instructions
- Begin by preparing the panna cotta base. Pour the whole milk into a small saucepan and sprinkle the unflavored powdered gelatin evenly across the surface. Allow the gelatin to sit undisturbed for 5 minutes to bloom and soften.
- Place the saucepan over medium heat. Add the split vanilla bean to the milk mixture. Gently heat until the mixture is hot to the touch but not boiling, which should take about 5 minutes. Whisk occasionally to help dissolve the gelatin.
- Stir in the heavy cream, honey, granulated sugar, and a pinch of salt. Continue heating over medium heat, stirring frequently, until the sugar and honey are completely dissolved, about 5-7 minutes. Be careful not to let the mixture boil. Once dissolved, remove the saucepan from the heat and take out the vanilla bean pod.
- Let the panna cotta mixture cool for a few minutes. Carefully pour the mixture into your desired serving glasses or ramekins. For a dynamic, angled presentation, line a muffin tin with a tea towel and nestle the glasses into the cups at an angle before pouring.
- Transfer the panna cotta to the refrigerator and chill until fully set, which will take at least 6 hours or preferably overnight. The panna cotta should be firm to the touch before you add the next layer.
- Prepare the strawberry gelée by sprinkling the gelatin over 2 tablespoons of water in a small bowl. Let it sit for 5 minutes to bloom.
- Combine the fresh strawberries and sugar in a small saucepan. Simmer over medium heat until the sugar has completely dissolved and the strawberries have softened. Remove from the heat and immediately stir in the bloomed gelatin mixture until it is fully dissolved.
- Strain the strawberry mixture through a fine-mesh sieve to remove seeds and solids for a smooth gelée. Allow the mixture to cool to room temperature; pouring a hot gelée over the chilled panna cotta will cause it to melt.
- Once the gelée is cool, carefully pour it over the set vanilla panna cotta. If you created an angled base, make sure to place the glasses upright before adding the strawberry layer.
- Return the desserts to the refrigerator and chill until the strawberry gelée is firm, about 2-3 hours. Garnish with fresh berries before serving, if desired.
Equipment
- Saucepan
- Muffin Tin
- Fine-Mesh Sieve
Notes
For the angled presentation, consider doubling or tripling the strawberry gelée recipe to achieve a visually balanced look. You can also make this dessert with horizontal layers for a simpler yet equally beautiful result. Ensure the gelatin is bloomed in cool liquid and never boiled, as this can prevent it from setting properly. This dessert is best enjoyed within 4 days.
Nutrition
Calories: 410kcal | Carbohydrates: 26g | Protein: 5g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 105mg | Sodium: 60mg | Potassium: 155mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1290IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 0.4mg
