Strawberry Panna Cotta
Strawberry Panna Cotta
This strawberry panna cotta recipe is my take on a classic Italian panna cotta.
By roasting the strawberries first, this really intensifies the strawberry flavor and brings out the sweetness in the dessert, meaning there’s very little actual sugar in the rest of the dessert.
You could enjoy the panna cotta by itself, but I’ve finished mine with a crumble topping to add a bit of crunch!
Remember one of my number one rules – using a vanilla pod or vanilla bean paste will give you a much more natural flavour than vanilla extract! Try to avoid this where possible.
Looking for more individual dessert recipes? Try my Passion Fruit Soufflé and my Crème Brûlée.
Ingredients
Method
Pre-heat the oven to 200C/390F Non-Fan Assisted.
Remove the stems from the fresh strawberries, and slice them into quarters.
Spread them evenly onto a baking tray lined with baking paper and add a pinch of sugar over the top. Quickly massage the sugar into the strawberries to coat them.
Place the tray into the oven and bake them for around 40 minutes, or until they are juicy and have just slightly caramelised/coloured on the edges (keep an eye on them). Remove them from the oven and scoop them into a bowl. Drain off a little bit of the roasted strawberry liquid as we will use this as a strawberry sauce to serve, about 1/4 cup. Allow the strawberries to cool at room temperature for 30 minutes.
Once cooled, add them into tall jug and use a hand blender to briefly blend them till smooth, then pass the mixture through a sieve over a bowl and then weigh 285g of it. This is your roasted strawberry puree. Set this to one side.
Very lightly grease your dariole molds (with a tiny bit of a flavourless oil), and set them to one side on a tray (it should make 4-5 depending on the size of your molds).
Into a medium bowl filled with cold water, add the gelatin sheets and allow them to soak for 5 minutes.
Meanwhile, into a medium saucepan, add the cream, milk, sugar and the beans scraped from a fresh vanilla pod. Heat this over medium heat until it is steaming, stirring occasionally. Remove the pan from the heat.
Squeeze the water out of the gelatin sheets, and immediately add them to the hot cream. Whisk to dissolve the gelatin sheets.
Pour the entire mixture over the bowl of strawberry puree and blend again until smooth.
Take a large bowl of ice water and place the bowl of panna cotta mixture over the top. Stir it occasionally until it cools to a temperature of around 20C/70F. This will help to cool the mixture, and prevent the vanilla seeds from sinking to the bottom of your molds.
Pour the cooled mixture into the dariole molds and then set these in the fridge for 4-6 hours.
Into a medium bowl, add all of the ingredients, and rub the mixture between your hands until it resembles a crumble like consistency.
Spread the mixture onto a tray lined with a silicon mat and place it into the freezer while you pre-heat your oven to 175C/345F.
Place the chilled mixture into the oven and bake for 12 minutes, giving it a quick stir after 7 minutes. It should be a light golden colour once baked. Set it to one side to cool completely.
Remove the panna cottas from the fridge and get yourself a small bowl of hot water.
Dip the panna cottas in the bowl of hot water, right to the rim of the mold, for about 5 seconds, then remove them. If you tilt the mold you should see it sliding around just ever so slightly which means the edges have melted enough for you to de-mold. If not, place it back in for a few more seconds.
Dry the bottom of the mold so you don't drip water everywhere, place a plate on top, and quickly flip the panna cotta over, and remove the mold! It should come out smoothly!
Add some crumble around the outside, and then some freshly chopped strawberries on top. Finish with a spoonful of the strawberry sauce drizzled over and serve.
Ingredients
Directions
Pre-heat the oven to 200C/390F Non-Fan Assisted.
Remove the stems from the fresh strawberries, and slice them into quarters.
Spread them evenly onto a baking tray lined with baking paper and add a pinch of sugar over the top. Quickly massage the sugar into the strawberries to coat them.
Place the tray into the oven and bake them for around 40 minutes, or until they are juicy and have just slightly caramelised/coloured on the edges (keep an eye on them). Remove them from the oven and scoop them into a bowl. Drain off a little bit of the roasted strawberry liquid as we will use this as a strawberry sauce to serve, about 1/4 cup. Allow the strawberries to cool at room temperature for 30 minutes.
Once cooled, add them into tall jug and use a hand blender to briefly blend them till smooth, then pass the mixture through a sieve over a bowl and then weigh 285g of it. This is your roasted strawberry puree. Set this to one side.
Very lightly grease your dariole molds (with a tiny bit of a flavourless oil), and set them to one side on a tray (it should make 4-5 depending on the size of your molds).
Into a medium bowl filled with cold water, add the gelatin sheets and allow them to soak for 5 minutes.
Meanwhile, into a medium saucepan, add the cream, milk, sugar and the beans scraped from a fresh vanilla pod. Heat this over medium heat until it is steaming, stirring occasionally. Remove the pan from the heat.
Squeeze the water out of the gelatin sheets, and immediately add them to the hot cream. Whisk to dissolve the gelatin sheets.
Pour the entire mixture over the bowl of strawberry puree and blend again until smooth.
Take a large bowl of ice water and place the bowl of panna cotta mixture over the top. Stir it occasionally until it cools to a temperature of around 20C/70F. This will help to cool the mixture, and prevent the vanilla seeds from sinking to the bottom of your molds.
Pour the cooled mixture into the dariole molds and then set these in the fridge for 4-6 hours.
Into a medium bowl, add all of the ingredients, and rub the mixture between your hands until it resembles a crumble like consistency.
Spread the mixture onto a tray lined with a silicon mat and place it into the freezer while you pre-heat your oven to 175C/345F.
Place the chilled mixture into the oven and bake for 12 minutes, giving it a quick stir after 7 minutes. It should be a light golden colour once baked. Set it to one side to cool completely.
Remove the panna cottas from the fridge and get yourself a small bowl of hot water.
Dip the panna cottas in the bowl of hot water, right to the rim of the mold, for about 5 seconds, then remove them. If you tilt the mold you should see it sliding around just ever so slightly which means the edges have melted enough for you to de-mold. If not, place it back in for a few more seconds.
Dry the bottom of the mold so you don't drip water everywhere, place a plate on top, and quickly flip the panna cotta over, and remove the mold! It should come out smoothly!
Add some crumble around the outside, and then some freshly chopped strawberries on top. Finish with a spoonful of the strawberry sauce drizzled over and serve.
Hello there!
Thank you for your content and recipes. I’d like to ask you – Did you use 2g gelatin sheets?
All gelatin sheets weights are adjusted so regardless of the bloom 1 sheet is the same! So use any grade gelatin leaf 🙂
Hi, Matt!
About the oven, when you say no fan assisted , do you mean no convection? Why?
Thank you 😊
Yes no convection! It is just what I usually use but just lower the temp by 20c if you need to add the fan
Delicious and attractive
If I don’t gelatin sheets , can I use getting powder instead? If I can, how much to use?
I use roughly 1 sheet for every 3g of powder (200 Bloom) – but I haven’t tested it yet i’m afraid!
Hi, could you tell me how much of powdered gelatine would i use in place of the sheets? (Sheet gelatine is just not easily available in my country)
Thank you!
I use roughly 1 sheet for every 3g of powder (200 Bloom) – but I haven’t tested it yet i’m afraid!
Can I use gelatine powder? If so, how much?
I use roughly 1 sheet for every 3g of powder (200 Bloom) – but I haven’t tested it yet i’m afraid!
Can i use gelatin powder instead of
Sheets?
I use roughly 1 sheet for every 3g of powder (200 Bloom) – but I haven’t tested it yet i’m afraid!
I do really enjoy your recipes but I did find this a bit too much gelatin.
Oh no! I found the texture nice a soft. You can lower it no problem!
So good 👍
Hi posted on your insta too. I tried this and it came out perfect!! TYSM. I will be posting mine on my insta page with credits to you:). I wanted to ask if we can make the crumble a day ahead? Have you tried that? Store airtight at room temp? thanks!
ah amazing! And yes absolutely fine to make ahead!
Hi Matt. Can I use frozen strawberries and skip the roasting part?
As long as you cook them down in the pan so they are soft and not frozen it should be fine!
Hi Matt. Just curious , can this be made with frozen strawberries as well ?
As long as you cook them down in the pan so they are soft and not frozen it should be fine!
Hi Matt,
Thanks for all your recipes and Facebook videos : )
I was wondering how long can we keep the panna cotta in the fridge ? You mention to let them rest 4-6 hours, but can i bake them the day before and leave them in the fridge ?
Thank for the follow up !
Yeh that is totally fine!
Hi Matt
Here is Australia we have 2 lengths of the gelatine leaves ,short and long
so assume you are using the long ones so I double the short ones ?
Oh never heard of that?? How short are the short ones??