The roasted strawberry topping is essentially a delicious jam that’s made in the oven. Roasting intensifies the strawberry flavor and creates a decadent syrup that is bursting with flavor.
What You’ll Need for This Recipe
Vanilla Bean Paste: I love seeing the specks of vanilla but you can definitely use an equal amount of vanilla extract or infuse the beans of a vanilla pod into your milk.
Gelatine: Use unflavored gelatine and remember to sprinkle it out over the surface or your water when you hydrate it, don’t dump out a big pile.
How to Make Panna Cotta
1. Pour the milk and sugar into a medium pot then whisk together and place over medium-low heat making sure to stir frequently.
2. While the milk is heating sprinkle the gelatine onto the cool water, then set aside.
3. Once the milk has heated to about 140F (hot to the touch), whisk in the hydrated gelatine until dissolved THEN remove from heat.
4. Whisk in the cream and vanilla.
5. Pour the mixture into six ramekins or glasses. If you want to use ramekins and un-mold the panna cotta before serving see my notes below in the frequently asked questions. Chill for at least 6 hours.
6. To make the roasted strawberries Preheat the oven to 425F then mix halved or quartered strawberries in a bowl with sugar and vanilla. Transfer to a baking dish and bake for 20-25 minutes stirring halfway through.
7. Your strawberries are done when the juices are bubbling. Transfer to a bowl, cover and chill.
8. Just before serving spoon the strawberries and juices onto your panna cotta.
Pro Tips for this Recipe
- Use high-quality milk if possible. The richness and flavor of the milk will shine in this dessert. If you only splurge on one dairy product, choose the cream.
- Use homogenized cream and milk. Cream top milk will leave fat residue on top of the panna cotta.
- Roasted strawberries are at their best with in-season fruit, but it’s a great way to use less tasty or out-of-season berries as roasting concentrates their flavor.
- This recipe is basically foolproof ESPECIALLY if you serve it in a glass. Inverting it onto a plate from a ramekin can be a little tricky.
- If you’re making this on a hot day and don’t feel like turning the oven on you can thin out some strawberry jam by warming it in the microwave with a bit of water. You could also make a strawberry reduction with the same ingredients on the stove.
Frequently Asked Questions
What is panna cotta made of?
Panna cotta is a silky combination of milk, cream, gelatine, vanilla, and sugar. You can serve it plain or top with fruit.
Is it like Flan?
Panna cotta is similar to flan but contains NO eggs. It is also looser and more delicate in texture and less sweet.
How long does it last?
If covered in the refrigerator your panna cotta will last three days. Spoon fruit on just before serving for best results.
How do you get it out of the ramekins?
Dip the ramekin in a bowl of hot water then place the plate upside down over the ramekin. Turn upside down and it should come out. If it’s stuck you can tap the top or run a knife along the edge to help release it.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Panna Cotta recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Panna Cotta
Equipment
- Roasting pan
- 6 Ramekins or glasses
- Medium pot
Ingredients
For the Base
- 1½ cups whole milk 360mL
- ½ cup sugar 100g
- 1/4 oz unflavored gelatin 1 packet, 7g
- ¼ cup cold water 60mL
- 1 cup heavy whipping cream 240mL
- 2 teaspoons vanilla bean paste or ½ vanilla bean scraped
For the Roasted Strawberries
- 1 pound fresh strawberries hulled and cut in half or quartered
- 1 teaspoon vanilla bean paste or extract 5mL
- ¼ cup sugar 50g
Instructions
For Panna Cotta:
- Combine milk and sugar in a medium saucepan over medium-low heat, stirring frequently. As the milk is heating, sprinkle the gelatin evenly over the surface of the cold water. Set aside to hydrate.
- When the milk mixture is hot to the touch or 140' F, whisk in the hydrated gelatin until fully dissolved. Remove from the heat. Stir in the heavy cream and vanilla bean. Divide the mixture among 6 heat-proof ramekins or small glasses. Place in the fridge to chill for at least 6 hours or overnight. (Cover loosely with plastic wrap, if desired.)
For the Roasted Strawberries
- Preheat oven to 425F. In a large bowl, toss together strawberries, sugar, and vanilla. Transfer to a 13x9-inch baking dish and spread out in a single layer.
- Roast for 20-25 minutes, stirring halfway through, until juices are bubbling vigorously throughout pan. Transfer berries and all syrup to a heat-proof bowl and let cool completely. Top pana cotta with roasted strawberries just before serving.
