Description
This classic Italian panna cotta recipe features a creamy vanilla custard made from heavy cream, whole milk, and gelatin, sweetened naturally with honey or maple syrup. Topped with sweet macerated strawberries, this elegant dessert is silky smooth and perfect for any occasion.
Ingredients
Scale
Panna Cotta Base
- 2 tablespoons water
- 1 tablespoon unflavored powdered gelatin
- 2 cups heavy cream
- 1 cup whole milk
- ¼ cup honey or maple syrup
- 1½ teaspoons vanilla extract
- Pinch of kosher salt
Strawberry Topping
- 10 to 12 strawberries, thinly sliced
- 2 tablespoons honey or maple syrup
Instructions
- Bloom Gelatin: In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of water and let it sit for about 5 minutes to bloom and soften.
- Heat Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, whole milk, and ¼ cup honey or maple syrup. Stir gently until the mixture is warm and the sweetener has dissolved, but do not let it boil.
- Add Gelatin and Vanilla: Remove the cream mixture from heat and whisk in the bloomed gelatin until fully dissolved. Stir in the vanilla extract and a pinch of kosher salt.
- Pour into Molds: Divide the mixture evenly among 6 ramekins or serving glasses. Allow to cool slightly before covering with plastic wrap and refrigerate until set, at least 4 hours or preferably overnight.
- Prepare Strawberry Topping: While the panna cotta sets, combine the thinly sliced strawberries with 2 tablespoons of honey or maple syrup in a bowl. Let them macerate at room temperature to release their juices and develop sweetness.
- Serve: Once the panna cotta has fully set and is firm to the touch, spoon the macerated strawberries and their juices over the top of each serving just before serving. Enjoy chilled.
Notes
- This panna cotta recipe is the best Italian dessert made with a luscious vanilla custard topped with sweet macerated strawberries.
- For best texture, avoid boiling the cream mixture to preserve the delicate flavors and ensure smooth gelatin setting.
- You can substitute honey with maple syrup for a different but equally delicious sweetness.
- Refrigerate the panna cotta for at least 4 hours to allow proper setting, but overnight setting yields the best texture.
- Use fresh strawberries for topping to complement the creamy custard with bright, natural sweetness.
- Watch the preparation video for a visual guide and tips on perfecting the texture.
Nutrition
- Serving Size: 1 serving
- Calories: 372 kcal
- Sugar: 23 g
- Sodium: 41 mg
- Fat: 30 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.4 g
- Protein: 5 g
- Cholesterol: 95 mg
