Servings: 4 servings
Calories: 287.8kcal
Ingredients
- 1 cup heavy cream ~232 g
- 1 cup strawberry puree ~240 g, from about 360 g strawberries
- 4 tbsp granulated sugar ~50 g, more to taste
- 1 ½ tsp lemon juice more to taste
- 1 envelope powdered gelatin ¼ oz / 7 g
- 3 tbsp cold water for blooming the gelatin, ~44 g
- 1 tsp vanilla extract
- 1 pinch salt to taste
Instructions
- Bloom the gelatin. Sprinkle the gelatin evenly over the cold water in a small bowl, give it a quick stir, then let it sit for 5–10 minutes until it absorbs the water and looks like wet, wrinkled sand.1 envelope powdered gelatin, 3 tbsp cold water
- Make the strawberry puree. For frozen strawberries, cook them with a splash of water in a small saucepan over low heat until soft and broken down, then blend smooth and pass through a fine mesh sieve. For fresh, just wash, hull, blend, and strain. You want about 1 cup of smooth puree — no seeds, no pulp.1 cup strawberry puree
- Heat the puree. Bring the strawberry puree to a gentle boil in a small saucepan, then stir in the sugar, vanilla, and salt until the sugar dissolves. Take it off the heat.4 tbsp granulated sugar, 1 tsp vanilla extract, 1 pinch salt
- Add the gelatin. Scrape in the bloomed gelatin and stir until it's completely melted and the mixture looks smooth — no visible specks or strands.
- Add the cream and lemon juice. Pour in the cold cream and stir, then add the lemon juice and stir again. Adding the cream cold cools the mixture down fast so you can get it into the fridge sooner.1 cup heavy cream, 1 ½ tsp lemon juice
- Taste test. Taste the mixture and dial in the final flavor — strawberries vary a lot, so adjust sugar, salt, or lemon until it tastes the way you want.
- Blend and strain. Blend briefly with an immersion blender, then pass the mixture through a fine mesh sieve into a measuring cup or pitcher. This catches any unmelted gelatin specks or leftover strawberry pulp and gives you that silky, properly smooth panna cotta texture.
- Pour into molds. Divide between 4 small ramekins, glasses, or silicone molds (around 1/2 cup each), or 3 larger vessels if you want bigger portions.
- Chill. Let them cool on the counter for 15–20 minutes, then cover and refrigerate for 6–8 hours, ideally overnight.
- Serve. Eat straight from the glass with a spoon, or unmold onto a plate. Top with whatever you like — fresh strawberries, a strawberry compote, white chocolate ganache, or just as-is.
Notes
Yields 4 servings of ~ 1/2 cup (small ramekin or glass). For a looser, more classic panna cotta texture, add ¼ cup whole milk along with the cream.
Macros calculated on heavy cream at ~36% fat, using ~360 g of whole strawberries (some pulp/seeds are lost in straining, so real per-serving values will be slightly lower).
Nutrition
Calories: 287.8kcal | Carbohydrates: 21.3g | Protein: 3.3g | Fat: 21.3g | Fiber: 1.8g
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