Healthy Strawberry Panna Cotta Recipe

Traditional Italian strawberry panna cotta is made with fresh strawberries, cream, sugar, and vanilla. Ideal for spring!

– 2 cups fresh strawberries, chopped – 3 Tbsp water – 2 tsp powdered gelatin (note: this is slightly less than one full packet) – 1 cup heavy cream – 1 cup whole milk – 3 tbsp granulated sugar – pinch salt – 1 tsp vanilla bean paste



Arrange your containers on a baking sheet or tray for easy fridge storage. Any small container will work, but I used 4 6-ounce rammekins. 

Step 1

Step 2

Depending on container size, expect 4-6 serves. Brush the insides of panna cotta containers with vegetable oil to unmold.

Step 3

Cook the chopped strawberries in a saucepan over medium heat for 10 minutes to break down the fruit and reduce the fluids to make strawberry puree.

Step 4

Strain the strawberries through a fine metal strainer and reserve 1/2 cup of thin puree. Add 3 tablespoons water to a medium bowl. 

Step 5

Sprinkle gelatin over water and let sit for 5-10 minutes while making the panna cotta. Pour cream, milk, and sugar into a saucepan. 

Step 6

Stir to dissolve sugar over low/medium heat until barely simmering. Remove from heat and cool for a few minutes. 

Step 7

Mix in strawberry puree and vanilla bean paste. The mixture should be warm. Put the warm cream through a wire strainer into the gelatin basin.

Step 8

Fully dissolve gelatin by mixing well. Carefully place the panna cotta mixture in your containers in the fridge to set. Chill for 4 hours or overnight.

Step 9

The panna cottas can be served as is or unmolded by running a thin, sharp knife around the containers. 

Step 10

When inverted, tap the bottom to release. If panna cotta containers won't come out, gently soak them in a small bowl of very hot tap water for 5-10 seconds.

Step 11

 Run a knife along the edge again and invert to release. Add berries to panna cotta.

Also See

Easy Rosemary and Olive No Knead Focaccia Bread Recipe