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Strawberry Panna Cotta

  • Yield: 6 servings


  • 2 tsp unflavored gelatin
  • 2 Tbsp cold water
  • 1 pound fresh strawberries, trimmed and quartered
  • 1/2 cup sugar
  • pinch of salt
  • 1/2 cup milk
  • 1 cup heavy cream
  • 1 tsp lemon juice
  • berries, for serving


  1. Sprinkle gelatin over cold water in a small bowl, and let stand for 5 minutes. Combine strawberries, sugar, and salt in a medium saucepan over medium heat. Cook, mashing the berries with a spoon, until broken down and syrupy, about 8 minutes. Strain through a fine mesh strainer into a bowl, pressing firmly on solids.
  2. Return berry puree to saucepan; add milk and bring to a low simmer (look for small bubbles along the edge of the pan). Add the gelatin mixture and stir for 1 minute, until completely dissolved. Remove from heat and let stand for 5 minutes. Whisk in heavy cream and lemon juice until smooth.
  3. Place six 4-ounce ramekins on a level tray. To avoid air bubbles on the surface, pour mixture through a fine mesh strainer into ramekins. Cover with plastic and carefully transfer to the refrigerator. Chill until firm, at least 4 hours or overnight. Serve topped with fresh berries.


Adapted from Real Simple


  • Calories: 220
  • Carbohydrates: 24