Traditional Panna Cotta with Strawberry Sauce

Panna cotta is a creamy, delicate, and lusciously smooth pure goodness,

Served in an eye-catching glass with a sweet and summery strawberry sauce

Here is the best easy recipe for this classic Italian dessert: luscious and smooth panna cotta, served with sunshine-sweet strawberry sauce. 

Let's face it. When the weather warms up, who wants to spend too much time in the kitchen baking and sweating next to a hot oven. 

But there is no reason to give up making amazing desserts just because of the heat. 

I am NOT going to ... no matter what the thermometer reads!

Panna cotta is laughably easy and fast to whip up. 

It's a traditional, classic Italian dessert. And as the name suggests ("cooked cream") it just involves bringing to a slow boil a mixture of heavy cream, milk, and a couple of other ingredients. No baking in the oven! 

The only problem I have with this dessert is that I need to be a bit patient before tasting it... And we all know patience is not my forte, especially when we are talking about a mouthwatering and rich dessert like this one. Panna cotta needs at least two to three hours (or longer) in the refrigerator to set and chill. No going around that! But trust me, it's worth the wait:)

Other Italian dessert recipes you might like:

Authentic Italian Tiramisu

Italian Cream Stuffed Cannoncini (cream horns)
Italian Olive Oil Cake with Creme Anglaise
Berry and Ricotta Tart
Italian Almond Cookies

Italian Panna Cotta

Italian Torta Paradiso 

Italian Cream-Stuffed Bomboloni

Italian Torta della Nonna

Torta Nua  

Apple Cake (Torta di Mele)

Italian Ricotta Cake with Blueberries 

INGREDIENTS: 

YIELD: 4 servings

• 1/4 cup ( 60 ml ) milk
• 1 envelope (0.25 oz = 6 gr) powder gelatin - unflavored (6 gr)
• 2 cups (475 ml)  heavy whipping cream
• 1/2 cup (100 gr) sugar
• 1/2 tablespoon vanilla extract
2. For the strawberry sauce:

• 8 oz (225 gr)  (organic) strawberries
• 2 tablespoons  sugar
• 1 tablespoon lemon juice

PREPARATION:

TIME: 10 minutes to prepare, 3 hours or longer to chill

In a small bowl, add the milk and sprinkle with the gelatin powder. Stir and let stand for about 5 minutes while you do the next steps.

In a large pan mix the heavy cream with half cup of sugar.

Bring to a slow boil over medium heat. Don't let the cream boil. As soon as the first bubble appears on the side, and it looks like it starts to boil, remove from the heat.

Stir in the vanilla extract and gelatin/milk mixture, and whisk until blended.

Pour the cream evenly into 4 ramekins or cups. If you'd like you can set the cup on top of the muffin mold on a tilt to give it a nice look.

Cool to room temperature and then refrigerate for at least 3 hours or longer.
Before serving prepare the strawberry sauce: puree the strawberries with the sugar and lemon juice in a blender. You can eliminate the seeds, by passing the puree through a sieve. Or use it as it is if it doesn't bother you.
Top each cup with some of the strawberry sauce, and fresh berries if you like.

Store in the refrigerator.
Enjoy :)

PRINTABLE RECIPE CARD: