Panna Cotta with Balsamic Strawberries Recipe

Name: Panna Cotta with Balsamic Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 packet (1 teaspoon) unflavored gelatin powder; 1 1/2 tablespoons cold water; 1 1/2 cups heavy cream, divided; 1 cup plain whole-milk yogurt; 1 teaspoon pure vanilla extract; 1/2 vanilla bean, split and seeds scraped; 1/3 cup sugar, plus 1 tablespoon; 2 pints (4 cups) sliced fresh strawberries; 2 1/2 tablespoons balsamic vinegar; 1 tablespoon sugar; 1/4 teaspoon freshly ground black pepper; Freshly grated lemon zest, for serving

Servings: persons

1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar, plus 1 tablespoon
2 pints (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Freshly grated lemon zest, for serving

1
In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water.
2
Stir and set aside for 10 minutes to allow the gelatin to dissolve.
3
Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds.
4
Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat.
5
Off the heat, add the softened gelatin to the hot cream and stir to dissolve.
6
Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine.
7
Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold.
8
When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
9
Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving.
10
Set aside at room temperature.
11
To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water.
12
Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries.
13
Dust lightly with freshly grated lemon zest and serve.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 packet (1 teaspoon) unflavored gelatin powder, 1 1/2 tablespoons cold water, 1 1/2 cups heavy cream, divided, 1 cup plain whole-milk yogurt, and more.

Yes, Panna Cotta with Balsamic Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Panna Cotta with Balsamic Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions