Strawberry Panna Cotta – a delicious recipe with COTTA, strawberries, condensed milk, Carnation, vanilla, TOPPING. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PANNA COTTA: Puree strawberries in food processor or blender. Strain mixture to remove seeds. Reserve.
2
Combine sweetened condensed milk and evaporated milk in a medium saucepan. Sprinkle gelatin over and let it sit until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil). Remove from heat.
3
Whisk in strawberries and vanilla.
4
Divide mixture among 6 ramekins or custard cups. Refrigerate until set at least 3 hours or overnight.
5
TOPPING: Combine ingredients for topping. Let stand at room temperature for 30 minutes.
6
Run a sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water to loosen, Invert onto plate. Spoon topping over and serve.
136
kcal
Calories
2
g
Fat
28
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: PANNA COTTA, 2 cups strawberries, 1 (300 ml) can eagle brand sweetened condensed milk (regular, or low-fat), 1/2 cup Carnation Evaporated Milk (regular, 2% or fat-free), and more.
Yes, Strawberry Panna Cotta 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.
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