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+ servings

Panna Cotta

You'll love this smooth vanilla panna cotta topped with roasted strawberries just bursting with flavor. It's an easy dessert that definitely punches above it's weight.
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 295kcal


  • Roasting pan
  • 6 Ramekins or glasses
  • Medium pot


For the Base

  • 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


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.



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 pana 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.
Use the roasted strawberries as a topping for ice cream or a twist on strawberry shortcake.


Serving: 1cup | Calories: 295kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 42mg | Potassium: 226mg | Fiber: 2g | Sugar: 32g | Vitamin A: 691IU | Vitamin C: 45mg | Calcium: 107mg | Iron: 1mg