Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Honey Vanilla Panna Cotta with Macerated Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 56 reviews

A creamy and elegant Italian dessert, this Panna Cotta is made from a delicate blend of cream, milk, and gelatin, sweetened with honey or maple syrup and infused with vanilla. Topped with macerated fresh strawberries, it offers a refreshing contrast and a perfect balance of sweetness and texture. This no-bake dessert requires chilling to set and is ideal for a sophisticated yet simple dessert option.

  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings

Ingredients

Panna Cotta

  • 2 tablespoons water
  • 1 tablespoon unflavored powdered gelatin
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¼ cup honey or maple syrup
  • 1 ½ teaspoons vanilla extract
  • pinch of kosher salt

Macerated Strawberries

  • 10 to 12 strawberries, thinly sliced
  • 2 tablespoons honey or maple syrup

Instructions

  1. Bloom gelatin: Place the water in a small, wide dish or bowl. Sprinkle the gelatin evenly on top and let it dissolve without stirring for 5 minutes until it blooms.
  2. Warm cream: In a pot over medium-high heat, combine heavy cream, whole milk, and honey (or maple syrup). Heat the mixture, stirring occasionally, until small bubbles form at the edges just before boiling. Remove from heat and stir in vanilla extract and a pinch of kosher salt.
  3. Stir in gelatin: Add the bloomed gelatin to the warm cream mixture. Whisk thoroughly until the gelatin has fully dissolved with no lumps remaining.
  4. Pour and chill: Carefully pour the cream mixture into six 4-ounce ramekins. Cover each ramekin with plastic wrap and refrigerate for at least 4 to 6 hours or overnight until set.
  5. Macerate strawberries: In a mixing bowl, combine the thinly sliced strawberries with 2 tablespoons of honey or maple syrup. Stir gently, cover, and refrigerate for 30 minutes to an hour to allow the strawberries to release their natural juices.
  6. Invert panna cotta: Remove the ramekins from the fridge. Run a small knife around each panna cotta’s edges to loosen it. Optionally, dip the bottom of the ramekin into hot tap water for a few seconds to help release it. Invert each ramekin onto a dessert plate and gently tap to unmold.
  7. Top with strawberries: Spoon the macerated strawberries and their juices over each panna cotta before serving.

Notes

  • Ensure the cream mixture is not boiling when adding gelatin to preserve its smooth texture.
  • Use wide shallow dishes for blooming gelatin as it blooms more effectively.
  • Refrigerate the macerated strawberries for at least 30 minutes; longer maceration intensifies flavor and juiciness.
  • For a dairy-free version, substitute heavy cream and milk with full-fat coconut milk and adjust sweetness accordingly.
  • The panna cotta can be made a day ahead and kept refrigerated covered with plastic wrap.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/honey-vanilla-panna-cotta-with-macerated-strawberries-recipe/