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Panna Cotta with Strawberries

Author
Cookinero 4 Mar 2025
5610
Panna Cotta with Strawberries

When the panna cotta recipe appeared, they didn’t know about agar-agar or gelatin. To make the dessert gelatinous, they used a decoction of fish bones at home. The best restaurants in the world today offer this simple and delicate dessert. Some serve the dish with exotic fruits and berries, others with edible gold. The classic panna cotta recipe involves 2 components: the base itself and a fruit and berry sauce. Traditionally, this is a strawberry sauce based on berry puree.

How to cook Panna Cotta with Strawberries

Step 1

Panna Cotta with Strawberries

Prepare the base. Pour the cream and milk into a thick-bottomed saucepan. Heat, but do not boil. Turn off the stove and pour in the sugar. Stir until the crystals are completely dissolved.

Step 2

Panna Cotta with Strawberries

Make panna cotta. Combine the milk and cream mixture with gelatin and mix again until smooth. Pour the resulting liquid into bowls and refrigerate for 120 minutes.

Step 3

Panna Cotta with Strawberries

Cook the sauce. Place the strawberries in a saucepan, pour in the juice released during defrosting, sprinkle with sugar. Using a blender, turn the berries into a puree. Cook over medium heat for 5 minutes, then increase the heat, bring to a boil and cook for another 3 minutes. Stir the sauce while cooking so that it does not burn. Cool the finished strawberry sauce.

Step 4

Assemble the dessert. Take the panna cotta bowls out of the fridge. Spoon the strawberry sauce over the top.

Panna Cotta with Strawberries - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute gelatin with an equal amount of agar-agar for a vegetarian version. Note that agar-agar sets firmer and faster, so adjust the quantity or set time if needed.
Panna cotta can be stored in the fridge for up to 3 days. Keep it covered to prevent it from absorbing other odors.
Absolutely! Fresh strawberries work well. Just add a splash of water or lemon juice if needed to help them break down into a saucy consistency.
For a dairy-free version, substitute the cream and milk with coconut milk or almond milk. The texture will be slightly different but still delicious.
Yes, panna cotta is an excellent make-ahead dessert. Prepare it 1-2 days in advance and add the strawberry sauce just before serving for the best texture.
You can mash the strawberries with a fork or potato masher for a chunkier sauce, or press them through a sieve for a smoother consistency.
Freezing is not recommended, as it can alter the creamy texture. For best results, refrigerate and consume within a few days.
To adjust portions, simply scale the ingredients proportionally. Use smaller or larger molds as needed, keeping an eye on set time, which may vary slightly.

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