Creamy Vanilla Panna Cotta with Strawberries Recipe

If you’re looking for a dessert that feels fancy but is super simple to make, then you need to try this Creamy Vanilla Panna Cotta with Strawberries Recipe. I absolutely love how silky smooth the panna cotta turns out, and those sweet, macerated strawberries on top add the perfect pop of freshness and flavor. Whether it’s a special occasion or just a treat for yourself after a long day, this recipe is fan-freaking-tastic and always impresses without any stress in the kitchen.

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Ingredients You’ll Need

The success of this Creamy Vanilla Panna Cotta with Strawberries Recipe comes down to using high-quality ingredients that blend beautifully for that luscious custard feel. Here’s what you’ll want to grab before you start:

• Water: Just a little to bloom the gelatin properly; don’t skip this step for perfect texture.
• Unflavored powdered gelatin: This is what transforms the cream into that delicate set without being rubbery.
• Heavy cream: The richness here is key for that creamy mouthfeel you’ll crave.
• Whole milk: Adds softness and tempers the richness of the cream.
• Honey or maple syrup: I prefer honey for its floral notes, but maple syrup works well too—this sweetens naturally without overpowering.
• Vanilla extract: Use pure vanilla if you have it—it’s the soul of this dessert.
• Kosher salt: Just a pinch enhances all the flavors, balancing sweetness.
• Strawberries: Fresh and thinly sliced, these will make the topping juicy and vibrant.

Variations

One of the reasons I keep coming back to this Creamy Vanilla Panna Cotta with Strawberries Recipe is how easy it is to tweak. You can make it fit seasonal ingredients, dietary needs, or just your mood in the kitchen!

• Fruit Swaps: I’ve swapped strawberries for raspberries or blueberries depending on what’s fresh—I like how it adds a new zing while keeping things simple.
• Sweetener Options: Using maple syrup instead of honey adds a lovely autumnal twist that my family loves during cooler months.
• Dairy-Free Version: I experimented once with coconut cream instead of heavy cream and almond milk for a vegan-friendly panna cotta; it’s a bit different but still delicious.
• Flavor Infusions: Try adding a splash of almond extract or some lemon zest with the vanilla for an extra fragrant dessert.

How to Make Creamy Vanilla Panna Cotta with Strawberries Recipe

Step 1: Bloom the Gelatin

The first thing I do is sprinkle the powdered gelatin evenly over 2 tablespoons of cold water. Let it sit undisturbed for about 5 minutes while it absorbs the liquid and blooms. This step is super important — if you skip it or rush it, your panna cotta might not set properly.

Step 2: Heat the Cream Mixture

While the gelatin blooms, pour 2 cups of heavy cream and 1 cup of whole milk into a small saucepan. Add ¼ cup of honey (or maple syrup), the vanilla extract, and a pinch of kosher salt. Heat everything gently over medium heat — you want it warm and steamy but definitely not boiling. Stir to dissolve the honey and coax out those vanilla aromas.

Step 3: Combine Gelatin and Cream

When the cream is warm and the gelatin has bloomed, stir the gelatin into the cream mixture until it dissolves completely. This is a moment where patience pays off — keep stirring gently until you no longer see any grains of gelatin.

Step 4: Pour and Chill

Pour the mixture into lightly greased ramekins or glasses. Let them cool a few minutes at room temperature before covering with plastic wrap and placing in the fridge for at least 6 hours, preferably overnight. Trust me, the longer it chills, the better that creamy texture will be.

Step 5: Macerate Strawberries

While the panna cotta sets, toss the thinly sliced strawberries with 2 tablespoons of honey or maple syrup. Let them sit at room temp for about 30 minutes — this simple maceration process softens the berries and brings out their natural sweetness, making each bite irresistible.

Step 6: Serve and Enjoy!

Once the panna cotta is set firm but still creamy, spoon the macerated strawberries over the top and serve chilled. I love how the juicy berries contrast with the delicate vanilla custard. You’re in for such a treat!

How to Serve Creamy Vanilla Panna Cotta with Strawberries Recipe

Garnishes

I like keeping it simple here—just the macerated strawberries on top are enough. But if I’m feeling fancy, a small mint leaf or a light dusting of powdered sugar adds a pretty touch without overpowering the delicate dessert.

Side Dishes

This panna cotta pairs wonderfully with a crisp biscotti or a small piece of almond shortbread on the side—something crunchy to contrast the creamy custard is always a winner in my book.

Creative Ways to Present

For birthdays or dinner parties, I love serving this in clear glasses to show off the layers, then topping with edible flowers and sliced strawberries fanned out on top. It feels like dessert art, and guests always ask how I did it!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare in my house!), keep them covered tightly with plastic wrap in the fridge for up to 3 days. I recommend keeping the strawberries separate until serving to avoid sogginess.

Freezing

I’ve tried freezing panna cotta before, but it changes the texture a bit—becomes a little grainy when thawed. I usually recommend enjoying it fresh for the best creamy experience.

Reheating

This dessert is best served chilled, so reheating isn’t really necessary. If you want to soften it slightly after taking it out of the fridge, just let it sit at room temperature for about 15 minutes.

FAQs

Final Thoughts

This Creamy Vanilla Panna Cotta with Strawberries Recipe has become one of my go-to desserts whenever I want something that feels indulgent but isn’t complicated. I love how it’s elegant enough for dinner parties, yet so approachable that you can whip it up on a weeknight. Give it a try—you’ll be amazed how such a simple mix of cream, vanilla, and gelatin can create a dessert that’s creamy, dreamy, and utterly satisfying. Trust me, your taste buds (and your guests) will thank you!

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