Easy Vanilla Panna Cotta with Fresh Strawberries

Easy to make, silky smooth, creamy Vanilla Panna Cotta, topped with sliced fresh strawberries is the ultimate decadent dessert. A classic Italian dish, this recipe is made with sweetened heavy cream, a bit of sour cream, and thickened with unflavored gelatin.

Not only is panna cotta an amazing dessert, but it can also be made in advance, served molded or unmolded, is practically foolproof, has endless flavor variations, and has many topping possibilities. 

This is a sweetly romantic dessert of pure deliciousness that is the perfect ending for Valentine’s Day, Easter, and Mother’s Day meals, as well as any other special occasion or dinner party. But the best part is because it’s so simple to make, this family-friendly favorite is also the ideal anytime dessert!

Melt in your mouth Panna Cotta is similar in texture to creme brulee or flan. Topped with fresh strawberry sauce, it’s an impressive and elegant dessert and is as pretty as it is delicious. Check out the easy step-by-step instructions below.

Here’s what you will need:

• Heavy whipping cream – makes this super simple dessert extra rich and creamy.
• Granulated sugar – sweetens the cream and strawberries.
• Kosher salt – enhances all of the flavors and brings them together.
• Unflavored powdered gelatin – serves as a thickener, and gives this dessert its velvety smoothness. Knox is a common brand, and you can usually find it in the baking section of your grocery store next to the Jello and cake mixes.
• Sour cream – adds richness and depth with a hint of tanginess.
• Vanilla extract – enhances the flavor of the other ingredients and adds the vanilla flavor. Vanilla paste or a vanilla bean can be substituted.
• Fresh strawberries – and cream make a perfect marriage. They also add a pop of color and their own deliciousness to the mix.
• Lemon juice – adds a lovely hint of lemon essence to the macerated strawberries.

Here’s how to make this recipe:

1. Heat the cream, sugar, and salt In a large saucepan over medium heat, and constantly stir until the sugar dissolves. This should take about four minutes. Don’t let the mixture come to a boil. When the sugar has dissolved, remove the pan from the heat and set it aside.

2. Place a cup of water in the microwave and heat it for two minutes or until it comes to a boil. Add the powdered gelatin and stir with a fork or small whisk for four minutes or until completely dissolved.

3. When the gelatin is dissolved, add it to the warm cream mixture and mix well. Set aside and let cool.
4. When the cream mixture has cooled, add the sour cream and vanilla extract and whisk until smooth and creamy with no lumps.

5. Divide the mixture evenly into eight dishes or ramekins. Cover with plastic wrap and refrigerate for a minimum of four hours. 

6. Hull and slice the strawberries. Add to a small bowl along with the sugar and lemon juice and stir well. Allow the berries to macerate for at least 30 minutes.

7. Before serving, top the panna cotta with a heaping tablespoon of the strawberries and serve cold.

Frequently asked questions:

Sharon’s tips: 

• This dessert is a calorie splurge. Please don’t try to save calories by using regular milk or low-fat sour cream. It will not be nearly as flavorful and may not set up correctly. If you want to save calories, the best way is to cut down on the portion size.
• If you want to keep the mixture from running down the sides of your clear glass dishes, it works better to use a measuring cup or a small pitcher with a spout to pour it instead of using a ladle or spoon.
• Do not add the strawberry topping until right before you are ready to serve the dessert.
• While you can make this dessert days ahead of when you want to serve it, the macerated strawberries are best used within several hours of when it’s made. So, only make as much as you will use at a time.
• If you decide to put your panna cotta in a mold, plan to leave it in the refrigerator to completely firm up for 24 hours before trying to unmold it. Also, lightly spray your ramekins or molds with cooking spray, and then wipe out any excess before adding the cream mixture. To unmold, run a sharp thin knife blade around the top sides of the ramekin to loosen it a bit, and then place it in a bowl of warm water up to the rim for three to four seconds. Top it with a plate and flip over to unmold.

More dessert recipes:

If you like recipes like this, you might also like these popular dishes:

• Chocolate Cherry Valentine Tort
• Chocolate Cherry Brownie Parfait
• Strawberry Shortcake
• Chocolate Ganache Tart with Raspberry Sauce
• Strawberry Trifle
• Chocolate Cherry Dump Cake
• Old-Fashioned Strawberry Pie

If you need more menu ideas or recipes, check out all of my dessert recipes here.

★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!

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