Panna Cotta with Strawberries

Panna Cotta with Strawberries

The perfect dessert for hot August nights.

Roma August 28 2018


Serves 12

  • 1 envelop (1 tbsp.) unflavored gelatin
  • ½ c milk
  • 4 c heavy cream
  • 1 c sugar, divided
  • 1 (2-inch) piece of vanilla bean, split lengthwise
  • 3 tbsp. light rum
  • 4 c strawberries


  • Sprinkle gelatin over the milk and let stand 5 minutes to soften.
  • Combine cream and ¾ c sugar. Using tip of a sharp knife, scrape the seeds from the vanilla bean into the cream, then add the pod.
  • Place over medium heat and stir until the cream is just starting to simmer.
  • Remove from heat, add gelatin mixture, and stir to dissolve completely,
  • Cool for 10 minutes.
  • Remove vanilla pod.
  • Stir in the rum.
  • Divide mixture among ½ c ramekins and cover with plastic wrap.
  • Chill until set (about 8 hours).

1 Hour Before Serving:

  • Combine ½ of the berries with remaining ¼ c sugar and crush with a fork.
  • Slice remaining strawberries and add to bowl. Toss to combine.
  • Taste and add sugar if needed. Cover and chill until serving.
  • To unmold, set each ramekin in enough water to reach halfway up its sides. Let stand 20 seconds, remove from water, wipe dry, then place a serving plate on top and invert.
  • Shake ramekin gently until custard comes loose— you may need to run a small knife around edges of the cup.
  • Spoon berries around the cream and serve.
  • Enjoy!


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