Panna Cotta With Fresh Strawberry Sauce

Panna Cotta With Fresh Strawberry Sauce

26
Living Well 7

"My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!"
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Ingredients

4 h 33 m servings 345 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
  2. Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
  3. To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
  4. Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

Reviews

26
  1. 33 Ratings

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Most helpful positive review

this is a good one. if you really find it quite hard to remove from the ramekins, you can also let it chill and serve in wineglass for a different look then garnish with sliced strawberries on t...

Most helpful critical review

ewwww didn't turn out the right hardness even after a few DAYS in fridge. It mushed all over the plate and had little flavour.

this is a good one. if you really find it quite hard to remove from the ramekins, you can also let it chill and serve in wineglass for a different look then garnish with sliced strawberries on t...

I'm italian, I live in italy and this is the dessert I make everytime I have no time to do something more complicate! It's very easy and everyone love it! In season I use strawberry like this re...

I spent all day in the kitchen fixing dinner for my boyfriend's birthday but I should have just made this! My strawberries were particularly juicy so I didn't add any water to the sauce. It wa...

very good! i used a little different sauce with it. i simply put some frozen strawberrys, milk, and heavy creme into a blender and liquified them. I made the Panna Cotta in wine glasses and p...

Super super easy to make. I've made it twice already, and both times it was fabulous. The second time however, I used my teflon coated muffin pan. They slid right off without having to dip it...

The dessert is really great and yummy. I follow the ingredient for pudding. For the strawberry sauce, I make it much simpler. I use about 200 grams of strawberry, mix with 2 tablespoons of sug...

Love this easy recipe! I used a whole vanilla bean instead of the vanilla extract (softened bean in the milk, then scraped out the seeds & cooked it over low heat longer). It was a hit at our...

ewwww didn't turn out the right hardness even after a few DAYS in fridge. It mushed all over the plate and had little flavour.

Like and tasty - not too sweet - an easy elegant dessert!