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.
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Servings: 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