Panna cotta, a beloved Italian dessert, is the epitome of indulgence and simplicity combined. With its delicate, creamy texture and customizable flavors, this dessert has won the hearts of food lovers around the world. But what if we told you that this luxurious treat can also be a breeze to make, even for beginner cooks? If you’ve ever found yourself captivated by panna cotta’s smooth, melt-in-your-mouth consistency, then this recipe with a vibrant strawberry sauce topping is a must-try.
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Panna Cotta with Strawberry Sauce: A Creamy, Refreshing Dessert
Smooth, creamy, and topped with vibrant strawberry sauce—this Panna Cotta with Strawberry Sauce is the perfect balance of rich and refreshing! 🍓✨ Easy to make and utterly delicious, this dessert is perfect for impressing guests or treating yourself to something special. Whether it’s a summer gathering or a cozy evening, this silky dessert will always hit the spot. Ready for a spoonful of heaven? 😋🍰 #PannaCotta #StrawberrySauce #CreamyDelight #EasyDesserts #SummerTreats #HomemadeGoodness #DessertPerfection #FreshFlavors #SimpleAndDelicious #ImpressYourGuests
- Total Time: 2 hours 15 minutes (includes setting time)
- Yield: 12 servings 1x
Ingredients
For the Panna Cotta:
- 1.5 cups heavy cream
- 2 to 3 teaspoons unflavored gelatin (adjust based on whether you plan to serve it molded or in cups)
- 2/3 cups granulated sugar
- 1 tablespoon vanilla extract (or vanilla paste if you want to include those beautiful vanilla seeds)
- 2.5 cups sour cream
For the Strawberry Sauce:
- 2 cups fresh or frozen strawberries
- 1/2 to 2/3 cup granulated sugar (depending on how sweet you want the sauce)
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
1. Prepare the Gelatin:
- Start by sprinkling 2 teaspoons (or 3 teaspoons for unmolded panna cotta) of unflavored gelatin over 1.5 cups of heavy cream in a small saucepan. Stir to combine and allow the gelatin to bloom or hydrate for about 5 minutes.
2. Dissolve the Gelatin:
- After the gelatin has bloomed, heat the mixture gently over low to medium heat, stirring occasionally. Keep a close eye on it and make sure it doesn’t reach a full boil—just heat it until it’s nearly boiling, which will help dissolve the gelatin.
3. Add the Sweetness:
- Once the gelatin has dissolved, stir in 2/3 cup of granulated sugar and 1 tablespoon of vanilla extract (or vanilla paste). Stir until the sugar has fully dissolved into the mixture, creating a smooth, fragrant base.
4. Incorporate the Sour Cream:
- Gradually add 2.5 cups of sour cream to the mixture, one cup at a time, whisking well between each addition. The sour cream should blend smoothly into the creamy base. Be quick here, as the gelatin may start to set up as it cools.
5. Adjust the Mixture (if needed):
- If the mixture begins to set too quickly, don’t worry! Simply microwave it in 5-second intervals, stirring after each, until the mixture becomes smooth again and easy to pour.
6. Divide into Dessert Cups or Wine Glasses:
- For individual servings, pour the panna cotta mixture into 40 2-ounce dessert cups using a 1/4 cup measuring cup. Gently press one raspberry into the center of each, and tap the cup on the table to cover the raspberry and smooth the top. Leave about 1/3 of the cup empty for the strawberry sauce later. If you’re serving the panna cotta in wine glasses, alternate pouring the panna cotta and dropping two raspberries between each layer for a beautiful effect.
7. Unmold Option:
- Alternatively, pour the panna cotta into ramekins and press a couple of raspberries into the middle. Tap the ramekins to level the mixture. Once set, you can unmold these by running warm water around the outside of the glass or ramekin for a few seconds and gently inverting them onto a serving plate.
8. Set the Panna Cotta:
- Allow the panna cotta to set in the fridge for at least 2 hours or until firm. The longer it sets, the firmer it will become, so feel free to make this ahead of time!
Making the Strawberry Sauce
While your panna cotta is chilling, you can whip up the delicious strawberry sauce that will crown your dessert.
1. Cook the Strawberries:
- In a saucepan, combine 2 cups of chopped strawberries, 1/2 cup of sugar, and 2 teaspoons of lemon juice. Set the pan over medium heat and stir occasionally. Allow the berries to break down and release their juices, cooking for about 5 minutes until they soften.
2. Prepare the Cornstarch Slurry:
- In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Stir well until you have a smooth paste.
3. Thicken the Sauce:
- Slowly pour the cornstarch mixture into the simmering strawberry sauce, stirring constantly to avoid lumps. Allow the sauce to cook for another minute until it thickens. Mash the strawberries with a spoon or use an immersion blender to puree the sauce for a smoother texture.
4. Cool the Sauce:
- Once the sauce has thickened, remove it from the heat and let it cool completely before serving. You can refrigerate it if you need to prepare it in advance.
How to Serve Panna Cotta
Once your panna cotta has set and the strawberry sauce has cooled, it’s time to assemble your dessert.
- For Dessert Cups or Wine Glasses:
Spoon or pour the strawberry sauce over the panna cotta just before serving. For an extra touch, you can garnish with additional fresh raspberries or a mint leaf. - For Unmolded Panna Cotta:
Gently unmold the panna cotta onto a plate and pour the strawberry sauce around it, making sure the berries and sauce cover the creamy base.
Notes
- Gelatin Troubleshooting:
If you’ve never worked with gelatin before, don’t worry! The key is to let it bloom (hydrate) before you heat it. If the panna cotta mixture starts to set too quickly, just reheat it in small intervals in the microwave until it becomes smooth again. - Sour Cream Substitutes:
If you don’t have sour cream, you can use full-fat Greek yogurt as a substitute. It will give a similar tangy flavor and creamy texture. - Strawberry Sauce Variations:
Feel free to experiment with different fruit for the topping. Fresh raspberries, blueberries, or blackberries also pair wonderfully with panna cotta. If you want a more rustic, chunky sauce, skip the cornstarch and just puree the berries with sugar.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
This panna cotta with strawberry sauce recipe takes the classic dessert to the next level by pairing it with a fresh berry topping that balances out the richness of the creamy panna cotta. The best part? It’s incredibly easy to make, even for those who have little to no experience in the kitchen. It requires only a few ingredients, minimal cooking, and a bit of patience while the panna cotta sets. Whether you’re preparing it for a dinner party, a family gathering, or simply to treat yourself, this dessert will impress both in taste and presentation.
For beginner cooks, this panna cotta recipe offers a wonderful opportunity to practice some fundamental kitchen skills, such as whisking, stirring, and working with gelatin. The addition of the strawberry sauce is the perfect way to showcase your creativity without needing a lot of experience in flavor balancing. So, let’s dive into this delectable treat and break down the process to make it as easy and enjoyable as possible!
Ingredients and Preparation
For this panna cotta recipe, you’ll need:
For the Panna Cotta:
- 1.5 cups heavy cream
- 2 to 3 teaspoons unflavored gelatin (adjust based on whether you plan to serve it molded or in cups)
- 2/3 cups granulated sugar
- 1 tablespoon vanilla extract (or vanilla paste if you want to include those beautiful vanilla seeds)
- 2.5 cups sour cream
For the Strawberry Sauce:
- 2 cups fresh or frozen strawberries
- 1/2 to 2/3 cup granulated sugar (depending on how sweet you want the sauce)
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Note: Feel free to use fresh or frozen strawberries for the sauce. Both work wonderfully. The amount of sugar can be adjusted to your taste preference. For those looking for a healthier alternative, you can use a sugar substitute or honey instead of granulated sugar.
Step-by-Step Instructions
1. Prepare the Gelatin:
- Start by sprinkling 2 teaspoons (or 3 teaspoons for unmolded panna cotta) of unflavored gelatin over 1.5 cups of heavy cream in a small saucepan. Stir to combine and allow the gelatin to bloom or hydrate for about 5 minutes.
2. Dissolve the Gelatin:
- After the gelatin has bloomed, heat the mixture gently over low to medium heat, stirring occasionally. Keep a close eye on it and make sure it doesn’t reach a full boil—just heat it until it’s nearly boiling, which will help dissolve the gelatin.
3. Add the Sweetness:
- Once the gelatin has dissolved, stir in 2/3 cup of granulated sugar and 1 tablespoon of vanilla extract (or vanilla paste). Stir until the sugar has fully dissolved into the mixture, creating a smooth, fragrant base.
4. Incorporate the Sour Cream:
- Gradually add 2.5 cups of sour cream to the mixture, one cup at a time, whisking well between each addition. The sour cream should blend smoothly into the creamy base. Be quick here, as the gelatin may start to set up as it cools.
5. Adjust the Mixture (if needed):
- If the mixture begins to set too quickly, don’t worry! Simply microwave it in 5-second intervals, stirring after each, until the mixture becomes smooth again and easy to pour.
6. Divide into Dessert Cups or Wine Glasses:
- For individual servings, pour the panna cotta mixture into 40 2-ounce dessert cups using a 1/4 cup measuring cup. Gently press one raspberry into the center of each, and tap the cup on the table to cover the raspberry and smooth the top. Leave about 1/3 of the cup empty for the strawberry sauce later. If you’re serving the panna cotta in wine glasses, alternate pouring the panna cotta and dropping two raspberries between each layer for a beautiful effect.
7. Unmold Option:
- Alternatively, pour the panna cotta into ramekins and press a couple of raspberries into the middle. Tap the ramekins to level the mixture. Once set, you can unmold these by running warm water around the outside of the glass or ramekin for a few seconds and gently inverting them onto a serving plate.
8. Set the Panna Cotta:
- Allow the panna cotta to set in the fridge for at least 2 hours or until firm. The longer it sets, the firmer it will become, so feel free to make this ahead of time!
Making the Strawberry Sauce
While your panna cotta is chilling, you can whip up the delicious strawberry sauce that will crown your dessert.
1. Cook the Strawberries:
- In a saucepan, combine 2 cups of chopped strawberries, 1/2 cup of sugar, and 2 teaspoons of lemon juice. Set the pan over medium heat and stir occasionally. Allow the berries to break down and release their juices, cooking for about 5 minutes until they soften.
2. Prepare the Cornstarch Slurry:
- In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Stir well until you have a smooth paste.
3. Thicken the Sauce:
- Slowly pour the cornstarch mixture into the simmering strawberry sauce, stirring constantly to avoid lumps. Allow the sauce to cook for another minute until it thickens. Mash the strawberries with a spoon or use an immersion blender to puree the sauce for a smoother texture.
4. Cool the Sauce:
- Once the sauce has thickened, remove it from the heat and let it cool completely before serving. You can refrigerate it if you need to prepare it in advance.
How to Serve Panna Cotta
Once your panna cotta has set and the strawberry sauce has cooled, it’s time to assemble your dessert.
- For Dessert Cups or Wine Glasses:
Spoon or pour the strawberry sauce over the panna cotta just before serving. For an extra touch, you can garnish with additional fresh raspberries or a mint leaf. - For Unmolded Panna Cotta:
Gently unmold the panna cotta onto a plate and pour the strawberry sauce around it, making sure the berries and sauce cover the creamy base.
Beginner Tips and Notes
- Gelatin Troubleshooting:
If you’ve never worked with gelatin before, don’t worry! The key is to let it bloom (hydrate) before you heat it. If the panna cotta mixture starts to set too quickly, just reheat it in small intervals in the microwave until it becomes smooth again. - Sour Cream Substitutes:
If you don’t have sour cream, you can use full-fat Greek yogurt as a substitute. It will give a similar tangy flavor and creamy texture. - Strawberry Sauce Variations:
Feel free to experiment with different fruit for the topping. Fresh raspberries, blueberries, or blackberries also pair wonderfully with panna cotta. If you want a more rustic, chunky sauce, skip the cornstarch and just puree the berries with sugar.

Serving Suggestions
While panna cotta with strawberry sauce is delicious on its own, you can elevate it with some complementary sides or toppings:
- Serve it with a crispy biscuit or shortbread cookies for some added texture.
- A dollop of whipped cream or a sprinkle of grated chocolate can add an extra layer of richness.
- Pair with a light, refreshing salad to balance out the richness of the dessert.
Storage Tips
- How to Store Leftovers:
If you have any leftover panna cotta, cover it tightly and store it in the fridge for up to 3 days. The strawberry sauce can also be stored in an airtight container in the fridge for up to 4 days. - Freezing Panna Cotta:
Panna cotta can be frozen, but the texture may change slightly upon thawing. If you plan to freeze it, be sure to do so before adding the strawberry sauce.
Conclusion: A Dessert to Impress
This panna cotta with strawberry sauce is a dessert that will not only impress your guests but also make you feel like a kitchen pro. It’s a perfect example of how a few simple ingredients, when combined thoughtfully, can create something truly extraordinary. Whether you’re a beginner cook or a seasoned home chef, this panna cotta recipe is a wonderful addition to your repertoire.
So, what are you waiting for? Try this recipe and share your experience with us in the comments below! We’d love to hear how it turned out and any twists you might have added. Happy cooking, and even happier eating!