Strawberry Panna Cotta
Silky Italian cream set with gelatin and topped with macerated strawberries — no oven, no chilling overnight. Ready to eat in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 387
- Protein
- 4g
Ingredients
- 2 cups heavy cream
- ¾ cup whole milk
- ⅓ cup granulated sugar
- 1.5 tsp vanilla extract
- 2 tsp gelatin powder (unflavored)
- 1 lb fresh strawberries
- 2 tbsp honey
Instructions
- 1
Heat cream and milk in a small saucepan over medium until it steams — do not boil. Remove from heat.
- 2
Stir in sugar and vanilla until sugar dissolves completely, about 1 minute.
- 3
Sprinkle gelatin over 3 tablespoons cold water. Let sit 1 minute, then stir into the hot cream mixture until fully dissolved.
- 4
Pour into four serving glasses or bowls. Refrigerate until set and chilled, 12–15 minutes.
- 5
While panna cotta chills, slice strawberries and toss with honey. Let macerate for 5 minutes.
- 6
Top each panna cotta with strawberries and their juice. Serve cold.
Tools you’ll need
- small saucepan
- whisk or spoon
- four serving glasses or bowls (8–10 oz each)
- cutting board and knife
- refrigerator
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