Valentines Day Strawberry Panna Cotta (Printable Version)

Silky vanilla cream dessert topped with fresh strawberry sauce, ideal for special occasions.

# Ingredient List:

→ Panna Cotta Base

01 - 2 cups heavy cream
02 - 1/2 cup whole milk
03 - 1/3 cup granulated sugar
04 - 1 1/2 teaspoons powdered gelatin
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Strawberry Sauce

07 - 1 cup fresh strawberries, hulled and chopped
08 - 2 tablespoons granulated sugar
09 - 1 teaspoon lemon juice

→ Garnish

10 - Fresh strawberries, sliced
11 - Mint leaves

# Directions:

01 - Sprinkle powdered gelatin over whole milk in a small bowl and let sit for 5 minutes until fully hydrated.
02 - Combine heavy cream, sugar, and salt in a saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves and cream reaches a hot but not boiling temperature.
03 - Remove saucepan from heat. Add bloomed gelatin to the hot cream mixture and whisk vigorously until completely dissolved with no lumps remaining.
04 - Stir vanilla extract into the cream mixture until evenly combined.
05 - Divide mixture equally among 4 serving glasses or ramekins. Cool to room temperature, then cover and refrigerate for at least 4 hours until firmly set.
06 - Combine chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until strawberries soften and release their juices.
07 - Mash strawberries lightly with the back of a spoon. Allow to cool completely. For smoother consistency, blend until desired texture is achieved.
08 - Spoon cooled strawberry sauce over each set panna cotta. Top with fresh strawberry slices and mint leaves if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in about 20 minutes of actual work, with most time spent waiting in the fridge.
  • The silky cream against bright, tart strawberry sauce creates this perfect balance that feels indulgent without being heavy.
02 -
  • Never skip blooming the gelatin—I tried stirring it directly into cream once and spent ten minutes whisking out lumps that never fully disappeared.
  • The moment you see the cream start to steam, remove it from heat; overheating can actually weaken the gelatin's setting power.
03 -
  • Chill your serving glasses in the freezer for 10 minutes before pouring the cream mixture—this helps it set faster and more evenly.
  • If your gelatin mixture starts to set before you've poured it all, simply reheat it gently for a few seconds until it's pourable again, then continue.
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