Strawberry Panna Cotta Recipe

4.80 from 5 reviews

Strawberry Panna Cotta Recipe

Strawberry Panna Cotta looks fancy but is truly easy to make. No baking, and practically no cooking is required. Make this treat when you have an abundance of seasonal strawberries.

Prep Time30

Chilling Time6

Total Time6 30

Servings:6 servings

Ingredients

1 oz freeze dried strawberries (1.5 cups)
4 oz rose wine (1/2 cup (or use water))
1 Packet unflavored gelatin powder (2 1/2 tsp, 7g)
16 oz fresh strawberries (hulled and chopped)
12 oz heavy cream (1 1/2 cups)
5 oz granulated sugar (2/3 cup)

Topping

8 oz fresh strawberries (hulled and chopped into small dice)
1 oz granulated sugar (2 tablespoons)

Instructions

Set 6 stemless wine glasses or ramekins coated with pan spray on a sheet pan lined with a paper towels (this will keep them from sliding around).
Use a food processor to grind the freeze dried strawberries into a powder. Transfer the powder to a small bowl and set aside. In a small bowl sprinkle the gelatin over the rose wine (or water) and leave it to bloom.
Puree and strain the fresh strawberries. You should get 2 cups of puree. Stir the strawberry powder into the puree.
Heat the cream and sugar over low heat until the cream is scalding hot and the sugar is melted. Do not allow the cream to come to a full boil.
Immediately stir the bloomed gelatin into the hot cream. Stir for about a minute until the gelatin is melted. Pour the cream into the strawberry puree and mix to combine.
Divide the mixture evenly between the glasses or ramekins. Place the sheet pan in the refrigerator and chill for at least 6 hours or over night. The Panna Cotta can be made 2-3 days ahead.
For the topping, combine the diced strawberries and the sugar. Set aside for 15-30 minutes. If you're serving in a glass, divide the topping over the set panna cottas and serve. If you used ramekins, run a paring knife around the sides of each panna cotta and flip each onto a small dessert plate. Top with chopped strawberries and serve.

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