Strawberry panna cotta is one of those desserts that looks like it came straight from a restaurant pastry kitchen, yet it’s surprisingly straightforward to make at home. A few staple ingredients—cream, milk, sugar, gelatine, and berries—come together to create a silky, spoonable custard crowned with a glossy berry coulis.

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Ingredient Breakdown

The backbone of this dessert is the combination of cream and milk. Cream brings lush richness and that unmistakable velvety mouthfeel, while milk lightens the texture so each bite feels smooth rather than overly heavy. Using both in tandem gives the panna cotta enough body to hold its shape while still delivering that delicate, signature wobble when the glass is gently nudged.

Gelatine and cold water work together to set the panna cotta properly. Blooming the gelatine—sprinkling it over cold water and letting it swell—ensures the granules hydrate fully. This step prevents undissolved specks and avoids a rubbery or uneven set. When the bloomed gelatine is whisked into the warm milk mixture, it melts away seamlessly, giving you a custard that’s softly structured, not bouncy.

Sugar and vanilla play supporting but essential roles. The sugar sweetens the base just enough to highlight the dairy and complement the berry topping, without tipping into cloying territory. Vanilla, whether in extract form or scraped from a whole pod, adds aroma and depth. It makes the panna cotta taste like a true dessert rather than plain sweetened cream, adding that subtle bakery-style sophistication.

The berry element comes from strawberries or a mix of frozen berries combined with sugar to create a simple coulis. Fresh berries bring vivid, bright flavor when they’re in season, but frozen berries offer a reliable, convenient option that still yields a deeply fruity sauce. As they simmer with sugar, the berries break down, releasing juice and concentrating their flavor. Blending creates a smooth coulis, while leaving it slightly chunky adds a more rustic texture—either way, it provides the perfect tangy counterpoint to the rich panna cotta.

Step-by-Step Preparation Guide

The process begins before any cooking even starts: chilling the glasses. Setting six serving glasses in the fridge ensures they’re nice and cold when the panna cotta mixture is poured in. This helps the custard cool more evenly, minimizes condensation on the glass, and encourages a smooth surface as it firms up.

Next comes the dairy base. Milk, sugar, and vanilla are gently warmed together in a small saucepan over medium heat. The goal is to dissolve the sugar completely and coax out the vanilla’s fragrance, not to boil the mixture. Stirring often and removing the pan from the heat just before it simmers prevents scorching and keeps the milk from forming a skin. If using a vanilla pod, this is the point where it’s removed and discarded after infusing its flavor.

In a separate small bowl, the gelatine is sprinkled over cold water and left to bloom until it swells and looks spongy. This hydrated gelatine is then added to the hot milk mixture off the heat. Whisking steadily ensures it dissolves fully and evenly, so there are no lumps and no risk of grainy patches in the final dessert.

Once the gelatine is thoroughly incorporated, the cold cream is slowly poured into the warm mixture while stirring continuously. This gradual addition helps temper the cream and evens out the temperature, reducing the chance of separation later on. The mixture becomes smooth, pale, and velvety. Allowing it to sit for a few minutes to cool slightly helps it settle and further reduces the risk of a visible cream line forming in the glasses.

With the base ready, the chilled glasses are retrieved from the fridge. The panna cotta mixture is poured carefully into each glass, dividing it evenly. Pouring slowly and close to the surface helps minimize bubbles. The filled glasses are then returned to the fridge and left undisturbed for at least five hours, though an overnight chill delivers the most refined texture and a beautiful, gentle wobble.

While the panna cotta sets, the berry coulis is prepared. Strawberries or mixed berries are combined with sugar in a small saucepan and brought to a gentle simmer. As they cook for about five minutes, the berries soften and release their juices, and the sugar dissolves into a glossy syrup. Once removed from the heat and cooled, the mixture can be stored in the refrigerator. It may be left slightly chunky for a more rustic topping or blended to a smooth, pourable sauce.

The final assembly happens just before serving. Once the panna cotta is firm yet still delicately jiggly, a spoonful or two of the chilled berry coulis is spooned over each portion, allowing it to spread naturally across the surface. A scattering of fresh berries on top or alongside the glass adds color and freshness, completing the dessert with an understated but polished presentation.

Recipe Tips

Choosing the right gelatine type and strength, and how to avoid a dessert that’s too firm or too soft:
Use standard powdered gelatine and measure accurately for the best texture. Too much will make the panna cotta overly bouncy, while too little yields a dessert that struggles to hold its shape. If experimenting with different gelatine brands or strengths, small test batches can help you fine-tune the ideal amount.

Preventing separation lines or layers by cooling the mixture just enough before pouring into glasses:
Let the panna cotta mixture cool for a few minutes after adding the cream. If it’s too hot, the cream can rise and form a visible layer. If it cools too long and starts to thicken, it may set unevenly. A lukewarm, still-liquid base usually sets into a uniform, seamless custard.

Adjusting sweetness and tartness between the panna cotta and coulis for perfect balance in every bite:
Keep the panna cotta gently sweet and let the coulis bring a bit of brightness and tartness. If your berries are very sweet, reduce the sugar in the coulis slightly. If they’re quite tangy, a touch more sugar can help. Tastings at each step ensure the flavors complement rather than compete.

Making components ahead: how far in advance to prepare panna cotta and berry coulis for stress-free entertaining:
The panna cotta can be prepared a day in advance, giving it plenty of time to set. The berry coulis can also be made a day or two ahead and stored in the fridge. Assemble the dessert just before serving so the coulis stays glossy and fresh-looking on top.

Unmolding versus serving in glasses, and simple tricks if you want to turn the panna cotta out onto plates:
Serving in glasses is the easiest option, but if you prefer unmolded panna cotta, lightly oil the molds before pouring in the mixture. To unmold, dip the base briefly in warm water, run a thin knife around the edge, and invert onto a plate. Add coulis and berries around the panna cotta for a dramatic plated dessert.

What to serve With this recipe

This panna cotta pairs beautifully with light, crisp accompaniments. A few butter biscuits, delicate shortbread fingers, or almond tuiles add welcome crunch alongside the silky custard. Their subtle sweetness and texture contrast make each spoonful feel more interesting and complete.

Thoughtful beverage pairings can turn a simple dessert into a memorable finale. A small espresso or cup of strong coffee cuts through the creaminess and highlights the fruit. For something more indulgent, a dessert wine or a chilled glass of sparkling wine plays nicely with the berry notes and the panna cotta’s richness. Even a glass of sparkling water with a twist of lemon offers a clean, refreshing counterpart.

Presentation adds another layer of enjoyment. A few mint leaves, a dusting of finely grated dark chocolate, or an extra drizzle of berry coulis on the plate can instantly create a restaurant-style effect. These small touches give the dessert a professional look without adding much extra effort.

As for occasions, this strawberry panna cotta adapts gracefully. It’s romantic enough for date nights, impressive yet manageable for dinner parties, and light enough to serve after a multi-course holiday meal. Its make-ahead nature also makes it ideal for summer gatherings, when a cool, creamy dessert topped with bright berries is exactly what everyone wants.

frequently Asked Questions

Can leaf gelatine be used instead of powdered, and how to convert between the two?
Leaf gelatine can be used in place of powdered, but it must be soaked in cold water, squeezed out, and then melted into the warm dairy base. Check the packaging for strength and conversion guidelines, as different brands may require a different number of sheets to match one tablespoon of powdered gelatine.

How to adjust the setting level if the panna cotta turns out too firm or too loose?
If the panna cotta sets too firmly, reduce the gelatine slightly in the next batch. If it’s too soft and struggles to hold its shape, increase the gelatine by a small amount. Keeping notes on the exact quantities makes it easier to dial in your preferred texture.

Whether other fruits can replace strawberries in the coulis and any changes needed for cooking time or sweetness:
Raspberries, mixed berries, or even stone fruits like peaches and apricots can stand in for strawberries. Softer fruits may cook down a little faster, while very tart fruits may require extra sugar. Taste as you go and adjust sweetness to keep the coulis balanced.

How long panna cotta can safely stay in the fridge and still taste fresh:
Properly covered panna cotta keeps well in the refrigerator for up to two or three days. Over time, it may lose a bit of its silky texture or absorb fridge odors, so storing it in airtight containers and serving within this window yields the best experience.

What to do if the gelatine doesn’t fully dissolve or small lumps appear in the mixture:
If you notice undissolved gelatine or tiny lumps, gently reheat the mixture over low heat while whisking constantly until smooth. Avoid boiling, as this can weaken gelatine’s setting power. Straining the mixture through a fine sieve before pouring into glasses can also catch any remaining specks.

Creative Variations

This dessert invites subtle experimentation. Adding citrus zest—like lemon or orange—into the milk as it warms infuses the base with a delicate brightness. A splash of liqueur such as Grand Marnier, limoncello, or a berry liqueur can also be stirred into the mixture off the heat, giving the panna cotta a more complex flavor profile. A different extract, such as almond or rose (used sparingly), can change the character of the dessert entirely.

The coulis can easily be reimagined with different fruits. Raspberries yield a vivid, tangy sauce, while a blend of berries offers a more layered flavor. Stone fruits or cherries, simmered similarly with sugar, bring a softer, more aromatic note. Each variation changes the topping but keeps the underlying technique the same.

Layering the panna cotta and coulis can turn a simple dessert into something visually striking. Pour a thin layer of coulis into the glass and let it set slightly before adding the panna cotta mixture, or let the panna cotta set and then top with a thicker layer of coulis. Alternating bands of cream and fruit create an eye-catching dessert that looks intricate despite simple components.

Texture upgrades add another dimension. A sprinkle of toasted nuts, a few granola clusters, or shards of crushed meringue scattered over the coulis invite contrast and crunch. These garnishes play against the smooth panna cotta and soft berries, making every bite feel dynamic and well-rounded.

With a few careful steps—blooming gelatine properly, warming the dairy gently, and allowing plenty of time for chilling—basic ingredients become a refined, restaurant-style dessert. Strawberry panna cotta offers that satisfying balance of silky custard and bright fruit, all packaged in an elegant glass or on a simple plate.

Because the flavors, fruits, and garnishes are so easy to customize, this recipe can be revisited throughout the year. Swap the berries, adjust the sweetness, play with toppings, and it quickly transforms into your own signature dessert—familiar in technique, yet endlessly adaptable for any special occasion.

Ingredients

2 cups cream
1 cup milk
⅓ cup white sugar
2 tsp vanilla extract, or 1 vanilla pod
1 Tbsp gelatine powder
3 Tbsp cold water
Fresh berries, to serve (optional)

Berry Coulis

1 ½ cups strawberries or mixed frozen berries
3 Tbsp sugar

Instructions

Place 6 serving glasses in the fridge so they are well chilled before you pour in the panna cotta mixture. This helps the dessert cool evenly and set with a smooth surface.

In a small bowl, sprinkle the gelatine powder over the cold water. Leave it to stand for a few minutes until the granules absorb the liquid and swell; this blooming step ensures the gelatine will melt smoothly into the warm mixture later.

Add the milk, vanilla extract (or split vanilla pod and seeds), and sugar to a small saucepan. Set over medium heat and warm gently, stirring often, until the sugar has completely dissolved and the milk is fragrant with vanilla. The mixture should be hot but not boiling—remove the saucepan from the heat just before it reaches a simmer.

Scrape out and discard the vanilla pod if using. Add the bloomed gelatine to the hot milk mixture, whisking steadily until the gelatine has fully dissolved and no granules remain.

Slowly pour in the cold cream, stirring as you add it so the mixture becomes smooth and well combined. Let it sit for about 5 minutes to cool slightly; this brief rest helps prevent the cream and milk from separating in the glasses.

Retrieve the chilled glasses from the fridge and carefully pour the panna cotta mixture into each one, dividing it evenly. Return the glasses to the refrigerator and allow the panna cotta to chill until completely set—this will take at least 5 hours, but overnight is ideal for the best texture.

For the berry coulis, place the strawberries or frozen berries and sugar into a small saucepan. Bring to a gentle simmer over medium heat and cook for about 5 minutes, stirring occasionally, until the berries soften and release their juices and the sugar has dissolved. Remove from the heat and let the mixture cool, then transfer to a container and store in the fridge until needed. You can leave it slightly chunky or blend it for a smoother sauce.

When ready to serve, check that the panna cotta is firm and has a delicate wobble when the glass is gently moved. Spoon a layer of the chilled berry coulis over the top of each panna cotta, letting it spread naturally. Finish with a few fresh berries on top or on the side of the plate for a bright, elegant presentation.