Strawberry panna cotta

Ingredients

• 3gelatine leaves
• 500 mldouble cream
• 80 gcaster sugar
• 200 gstrawberries
• 1 tspvanilla extract
• as neededneutral oil
• 3strawberries
• 500 mlpudding mould

Instructions

1. 1

   Soak the gelatine

   Put the gelatine leaves in a bowl of cold water and leave them to soften for 10 minutes.

2. 2

   Blend the berries

   Meanwhile, purée the remaining strawberries in a blender or food processor, then strain the purée to remove seeds and pieces.

3. 3

   Heat the cream

   Warm the cream, vanilla and sugar in a pan until just below boiling. Keep it gently heating for a few minutes, then remove the pan from the heat.

4. 4

   Dissolve the gelatine

   Squeeze the softened gelatine thoroughly, add it to the hot cream and stir until dissolved.

5. 5

   Mix in purée

   Add the strained strawberry purée to the cream mixture and mix until evenly combined.

6. 6

   Fill the mould

   Lightly oil the pudding mould. Pour in the strawberry and cream mixture and leave it to cool to room temperature.

7. 7

   Chill until set

   Cover the mould with cling film and refrigerate for at least 4 hours, until the panna cotta is set.

8. 8

   Prepare the topping

   Whip the cream until softly thickened. Halve the strawberries.

9. 9

   Turn out carefully

   Dip the mould in a bowl of hot water for about 20 seconds. Run a small knife around the edge, then carefully turn the panna cotta out onto a plate.

10. 10

    Add the topping

    Serve with the whipped cream and finish with the halved strawberries.

What is panna cotta?

Panna cotta is an Italian dessert whose name means “cooked cream”. Gelatine sets the sweetened cream into a smooth, delicate pudding that can be unmoulded for serving.

This version blends strawberries into the cream for a fruity flavour and pink hue. Straining the purée keeps the texture especially smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 521 calories, 3g protein, 24g carbs, 44g fat.

Most of the energy and fat in each serving come from the double cream, while the caster sugar and strawberries provide most of the carbohydrates. The cream also contributes some protein, and the fruit adds a little fibre. Serve a modest slice with extra fresh strawberries for a fruitier, more balanced plate.

The strawberry purée

Strain the blended strawberries before adding them to the cream. This removes most of the seeds and any small pieces that could interrupt the panna cotta’s silky texture.

Use ripe berries for the fullest flavour, and mix the purée in thoroughly so the colour is even throughout.

Getting the gelatine right

Soak the leaves in cold water for the full 10 minutes, then squeeze them well. This helps them soften evenly before they meet the hot cream.

Take the pan off the heat before stirring in the gelatine. Stir until no pieces remain, so the dessert sets consistently.

A gentle set

Heat the cream only until it is just below boiling, then keep it gently warm for a few minutes as directed. Avoid letting it boil, which can make the mixture harder to handle.

Cool the filled mould to room temperature before covering and chilling. Give it at least 4 hours in the fridge; it should feel set when gently nudged.

Unmoulding without damage

A thin coating of neutral oil helps the panna cotta release from the mould. Use only a little, so it does not leave an oily film on the dessert.

Briefly warming the outside of the mould loosens the edges. Run a small knife around the rim and turn it onto a plate with a steady, gentle movement.

Serving the dessert

Serve the panna cotta chilled with softly whipped cream and the halved strawberries. The fresh fruit gives a bright contrast to the creamy, lightly set pudding.

For a neat presentation, arrange the topping just before serving. A shallow plate gives the dessert room to release and makes it easier to portion.

Recipe notes & tips

• Use cold water to soften the gelatine leaves before adding them to the cream.
• Strain the strawberry purée carefully for a smoother finish.
• Stir the gelatine into the cream after taking the pan off the heat.
• Let the mixture cool to room temperature before covering the mould.
• Make sure the panna cotta has chilled for at least 4 hours before unmoulding.
• Dip the mould in hot water for about 20 seconds, not long enough to warm the whole dessert.

Variations

• Add lemon zest: Stir a little finely grated zest into the cream for a citrus note.
• Use mixed berries: Replace some of the strawberries with raspberries for a sharper fruit flavour.
• Add a berry sauce: Spoon extra strained strawberry purée around the pudding when serving.
• Serve with biscuits: Add crisp shortbread on the side for a contrasting texture.
• Finish with mint: Add a few small mint leaves beside the strawberries for a fresh garnish.

Common mistakes to avoid

• Boiling the cream: Keep it just below boiling, as the method specifies.
• Leaving gelatine lumps: Stir the squeezed leaves into the hot cream until fully dissolved.
• Skipping the sieve: Strain the purée to keep seeds and fruit pieces out of the smooth pudding.
• Unmoulding too soon: Chill for at least 4 hours so the panna cotta has time to set.
• Heating the mould too long: Limit the hot-water dip to about 20 seconds to avoid softening the dessert.

How to store

Keep the panna cotta covered in the fridge and eat it within 2 days for the best texture. Store the whipped cream and fresh strawberry topping separately, and serve the dessert chilled rather than reheating it.

Frequently asked questions