Strawberry Panna Cotta Recipe

This strawberry panna cotta recipe is a delicious combination of creamy base & intensely fruity roasted strawberries. It's the perfect make ahead dessert.

Course Dessert

Cuisine Italian

Keyword Strawberry Panna Cotta

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 374kcal

Author Isabel Laessig

Ingredients

For the Buttermilk Panna Cotta

2 tablespoon water
¼ oz gelatin unflavored
1 cup half-and-half not fat-free or reduced fat
¾ cup sugar
1 teaspoon vanilla extract
1 pinch salt
2 cups buttermilk at room temperature

For the Roasted Strawberries

2 pints Strawberries washed, hulled and chopped - See note #1
¼ cup sugar
1 Vanilla bean split and seeds removed

For the Basil-Infused Whipped Cream

12 leaves basil
1 cup whipping cream
2 tablespoons sugar
¼ teaspoon vanilla extract

For the Toasted Pistachios

½ cup pistachios shelled

Instructions

To make the Buttermilk Panna Cotta:

In a small bowl, add the water and sprinkle with unflavored gelatin. Let stand for 5 minutes.
While gelatin is dissolving, heat half-and-half, sugar, vanilla, and salt in a medium saucepan over medium-low heat. Stir constantly until sugar dissolves, about five minutes.
Reduce heat to low and stir in gelatin and buttermilk. Carefully pour mixture through a fine sieve into eight 6-ounce ramekins. Cover and chill for at least four hours or overnight (can be made to this point up to one day in advance). Top with roasted strawberries, basil-infused whipped cream, cinnamon (optional) and toasted pistachios (recipes follow).

To make the Roasted Strawberries:

Preheat the oven to 450F. In a small mixing bowl, stir sugar and vanilla seeds to combine. Place the strawberries on a baking pan and toss with the sugar. Roast in the oven for 20 minutes. Cool to room temperature.

To make the Basil-Infused Whipping Cream:

Wrap basil leaves in a paper towel and gently bruise by rolling over them with a rolling pin. In a medium saucepan, over low heat, heat whipping cream. Stir in basil leaves. Remove from heat, cover and steep for 30 minutes then place in refrigerator to chill completely. Place a medium mixing bowl and beaters in freezer. Pour whipping cream mixture through a fine sieve into chilled mixing bowl and beat just until soft peaks form. Add sugar and vanilla and beat until stiff peaks form. Cover and store in refrigerator for up to two hours.

To make the Toasted Pistachios:

Preheat oven to 325F. Spread pistachios in a single layer on a baking sheet. Bake 5 to 10 minutes until light brown and fragrant, stirring occasionally to ensure even toasting. Cool then chop.
To serve, top panna cotta with a layer of roasted strawberries, a dollop whipped cream, cinnamon (optional) and toasted pistachios.

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