What can be better than a panna cotta? This strawberry panna cotta! Served with fresh strawberries and basil. The cherry on the cake is a few drops of balsamic vinegar reduction, taking the classic Italian dessert to the next level.
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Why will you love this strawberry panna cotta recipe?
Firstly, because it is delicious and not too sweet, this easy recipe brings a unique combination of flavors: we all agree strawberry and basil are a match made in heaven. The balsamic glaze adds complexity and the powerful umami we greatly appreciate in our meals.
In addition, there is no baking involved, which makes it the perfect treat for the summer days. And you can prepare this panna cotta in less than 15 minutes. The best part is that you can make this custard-like texture dessert up to three days before serving!
Due to its delicate pink color, this dessert is perfect for Galantine’s Day, Valentine’s Day, Mother’s Day, a date night, an afternoon with girlfriends, a baby shower, and a bridal shower.
What is panna cotta?
Panna cotta is an Italian Piedmont region dessert made with heavy cream and simple ingredients. The literal translation of the phrase panna cotta is cooked cream.
And that’s what it’s all about: the whipping cream (which in Venezuela we call chantilly) is cooked without letting it boil, mixed with sugar, hydrated flavorless gelatin, and infused with vanilla, resulting in a creamy dessert.
That is the classic vanilla panna cotta, a simple dessert with a velvety texture that goes very well when you serve it with fruit. Italians love to have it with chocolate.
Ingredients
To make this panna cotta, you will need a handful of ingredients:
- Fresh strawberries
- Sugar or Monk fruit (if you prefer a sugar-free version)
- Whole milk
- Unflavored granulated gelatin
- Heavy whipping cream
- Vanilla extract
- Fresh basil leaves
- Balsamic vinegar reduction
How do I make strawberry panna cotta with basil and balsamic reduction?
Making this strawberry panna cotta is very simple:
- Prepare the strawberry puree. Rinse the strawberries and cut them into small cubes. Put them in a pot or small saucepan with the sugar. Cook over low heat until the sugar completely dissolves. Process with an immersion blender until a puree or sauce forms. Reserve.
- Hydrate the gelatin. You can work with gelatin sheets. I find it easier to make this dessert with unflavored granulated or powdered gelatin. Sprinkle gelatin over a small bowl with milk, stir, and let rest for 3-4 minutes until the gelatin dissolves.
- Cook the heavy cream. In a pot over medium heat, cook the heavy cream until it is hot and tiny bubbles form around the edge of the pot. It is important to stir to prevent it from sticking to the bottom and also to prevent it from reaching the boiling point. Once you remove the cream from the heat, add the vanilla extract. This will prevent it from evaporating when cooking.
- Mix and strain. Combine the gelatin mixture with the strawberry puree in a medium bowl until a uniform mixture is formed. Strain the gelatin and strawberry mixture over the cooked cream and stir well. Serve the panna cotta mixture in individual containers, including Martini and wine glasses.
- Refrigerate. To set, this panna cotta requires at least four hours of refrigeration. I like to leave it in the fridge overnight. This is the perfect make-ahead dessert.
- Serve. Before serving, dice a few strawberries and cut fresh basil leaves into chiffonade. Put everything in a bowl and stir. Decorate your panna cotta with this strawberry salad and drizzle with a few drops of balsamic glaze.
Can I make this recipe with frozen strawberries?
There is nothing like the fresh strawberry flavor, especially in strawberry season. But yes, you can make this panna cotta with frozen strawberries. However, when serving it, fresh strawberries and basil are better.
I recommend serving the panna cotta with a strawberry coulis if you only have frozen strawberries.
Substitutes & Variations
- You can replace vanilla extract with vanilla bean. In this case, cut the vanilla pod lengthwise with a paring knife, scrape the seeds, and infuse the heavy cream with both the pod and seeds. Once the heavy cream is cooked, strain it.
- You can serve this panna cotta with a fresh strawberry sauce (coulis) instead of chopped strawberries with basil.
- You can replace the strawberries with other fresh berries, including blackberries and raspberries, and garnish your panna cotta with more berries and a sprig of mint. If you make a coulis, do it with the same berries than the panna cotta.
How do I store this panna cotta, and how long does it last?
Suppose you refrigerate it in ramekins, flan bowls, or Martini glasses. You must cover them with plastic wrap. In that case, these panna cottas can last up to five days in the refrigerator, but ensure you’re storing the pana cotta alone, without fresh fruit or any sauce on top. Always garnish it at serving time for best results.
Other recipes with strawberries
Don’t miss my other recipes with strawberries:
- Strawberry skewers with mozzarella and basil
- Strawberry bruschetta with goat cheese and basil
- Frozen strawberry daiquiri
- Strawberries with goat cheese mousse
- Chocolate covered strawberries
- Strawberry basil mojito
- Sugar-free, gluten-free waffles with strawberries
Strawberry Panna Cotta Recipe with Basil and Balsamic Glaze
What follows is my recipe. I hope you like it as much as we do.
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Strawberry Panna Cotta with Basil and Balsamic Vinegar Reduction
Ingredients
For the panna cotta
- 2 cups heavy whipping cream
- 2 cups strawberries rinsed and cut into pieces
- 5 tablespoons sugar or monk fruit, if you prefer a sugar-free dessert
- ½ cup milk
- 2 teaspoons unflavored gelatin powder 1 sachet
- 1 teaspoon vanilla extract
For the garnish
- 1 cup fresh strawberries cut into small dices
- 6 fresh basil leaves cut into chiffonade
- 2 teaspoons balsamic vinegar reduction
Instructions
- Put the strawberries and sugar in a small pot over medium-low heat and cook until the sugar completely dissolves about 5 minutes. Process with an immersion blender until a puree or sauce forms. Reserve.
- In a small bowl, add the milk and gelatin to hydrate it. Stir and let sit for 3-4 minutes.
- In a pot or medium saucepan over medium heat, cook the heavy cream until it is hot and tiny bubbles form around the edge of the pot, about 10 minutes. It is important to stir to prevent it from sticking to the bottom and also to prevent it from boiling.
- Remove the cream from the heat, add the vanilla extract, and stir.
- Combine the strawberries with the gelatin with milk mixture and stir—strain to rule out any gelatin lumps or strawberry seeds.
- Add the gelatin and strawberry mixture to the cream and stir well until everything is incorporated.
- Distribute the mixture into 4 ramekins or glasses and refrigerate for at least 4 hours before serving.
- Just before serving, in a bowl, mix the strawberries for the garnish with the basil and stir.
- Decorate each panna cotta with fresh strawberries, basil, and a trickle of balsamic vinegar reduction.
Nutrition
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