Strawberry Panna Cotta

Panna Cotta is a custard-like dessert where the cream is cooked with sugar and then add the bloomed gelatin to the mixture. It has a sweet, silky, creamy texture with a hint of freshness from the strawberry sauce. A perfect dessert to enjoy on all occasions.

Strawberry Panna Cotta

Servings 4 cups
Prep Time 15 minutes


  • Small Container (For Gelatine)
  • Pot/Saucepan
  • Hand whisk
  • Spatula
  • Glass
  • Induction


Panna cotta:

  • 200 ml Milk
  • 200 ml Whipping Cream
  • 5 gm Gelatin Powder
  • 10 gm Hot Water
  • 50 gm Castor Sugar
  • 1 tsp Vanilla Extract

Strawberry sauce:

  • 300 gm Fresh Strawberry
  • 2 tbsp Water
  • 2 tbsp Castor Sugar
  • 2 tsp Gelatine
  • 1 tbsp Hot Water


Preparing panna cotta:

  • Prepare 4 glasses to serve your panna cotta in later.
  • Dissolve the gelatin in hot water and let it swell for about 5 to 10 minutes.
  • In a medium saucepan, bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil). When the sugar has dissolved remove from heat and add vanilla extract. Let it cool for 5 minutes before adding the gelatin.
  • Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses and refrigerate until it sets, for about 2 hours.

Preparing strawberry sauce:

  • To prepare the sauce wash the strawberries, drain well and remove leaves. Cut strawberries in quarters.
  • Bloom the gelatin in hot water. Set aside.
  • In a small saucepan, put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately.
  • Add in gelatine and stir until it melts. You can add in a bit of red food colouring if you think the strawberry sauce colour is too pale.
  • Then, pour into a blender or food processor and blend the mixture to make a smooth sauce. Pass it through a strainer to remove the seeds. Cover and let it cool to room temperature for about 45 minutes.
  • Lastly, pour the strawberry sauce over the panna cotta and put the fresh strawberries on top. It is ready to serve!


*Add in 2 drops of red food colouring if needed*
*For whipping cream I use Emborg brand*
Course: Dessert
Keyword: Bakery, homemade

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