Strawberry Panna Cotta

Andi Healey
Web Manager

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Ingredients

• 300ml double cream
• 150ml whole milk
• 50g caster sugar
• 1 vanilla pod, split and seeds scraped (or 1 tsp vanilla extract)
• 3 gelatine leaves (or 1½ tsp powdered gelatine)
• 150g fresh strawberries, hulled
• 1 tbsp icing sugar
• Squeeze of lemon juice

For the Strawberry Compote (optional but gorgeous):

• 200g fresh strawberries, hulled and halved
• 2 tbsp caster sugar
• 1 tbsp water
• Squeeze of lemon juice

To Serve:

• Fresh strawberries, sliced
• Fresh mint leaves
• Edible flowers (optional but very Valentine's)

Method

Making the Strawberry Purée:

1. Blend the berries: Place the 150g strawberries in a blender with the icing sugar and a squeeze of lemon juice. Blitz until completely smooth.

2. Strain for silkiness: Push the purée through a fine sieve to remove the seeds. You want about 100ml of smooth, pink purée. Set aside.

   Making the Panna Cotta:

3. Bloom the gelatine: If using leaf gelatine, place the leaves in a small bowl of cold water and leave to soften for 5 minutes. If using powdered gelatine, sprinkle it over 3 tablespoons of cold water and let it sit.
4. Warm the cream mixture: In a saucepan, combine the cream, milk, caster sugar, and vanilla seeds (and the scraped pod if using). Heat gently, stirring occasionally, until the sugar has dissolved and the mixture is steaming but not boiling. Remove from heat.
5. Add the gelatine: Squeeze the excess water from the gelatine leaves and add them to the warm cream mixture (or add the bloomed powdered gelatine). Stir until completely dissolved. Remove the vanilla pod if you used one.
6. Add the strawberry purée: Pour in the strawberry purée and stir well. The mixture will turn a beautiful blush pink. Taste it - if you want a deeper strawberry flavour, add a touch more purée.

7. Cool slightly: Let the mixture cool for about 10 minutes, stirring occasionally to prevent a skin forming.

   Setting the Panna Cotta:

8. Lightly oil the moulds: Very lightly brush the inside of your Le Creuset ramekins with a flavourless oil (like sunflower or vegetable). Use barely any - just enough to help them turn out later. Or skip this entirely and serve them in the ramekins.

9. Pour and chill: Divide the mixture between your prepared moulds. Let them cool to room temperature, then cover with cling film and refrigerate for at least 4 hours, or preferably overnight. They need to be properly set before turning out.

   Making the Strawberry Compote (while the panna cotta chills):

10. Cook the berries: Place the halved strawberries, sugar, and water in a small saucepan. Heat gently until the sugar dissolves, then simmer for 5-7 minutes until the strawberries have softened and released their juices.
11. Add brightness: Remove from heat and add a squeeze of lemon juice. Let it cool, then refrigerate until serving. The compote will thicken as it cools.

Turning Out (The Moment of Truth):

1. The water bath method: Fill a bowl with just-boiled water. Dip each ramekin into the water for 3-4 seconds - just enough to melt the very edge of the panna cotta. Don't leave it too long or you'll melt the whole thing.
2. Loosen the edges: Run a thin, sharp knife around the inside edge of each ramekin.
3. The flip: Place a serving plate upside down on top of the ramekin. Hold them together and flip. Give the base a firm tap (or a gentle shake) and the panna cotta should slide out with a satisfying wobble.
4. Alternative serving: Honestly? These look stunning served straight in the Le Creuset ramekins. No flipping anxiety, and the ceramic keeps them perfectly chilled. Just top with the compote and fresh strawberries.

To Serve:

1. Spoon the strawberry compote around (or over) each panna cotta. Top with fresh sliced strawberries, a small mint leaf, and if you're feeling fancy, an edible flower or two. The wobble as you carry them to the table is part of the charm.

Chef's Tips

The wobble is everything: A perfect panna cotta should wobble like... well, like a very elegant jelly. If it's too firm, you've used too much gelatine. If it doesn't set, you haven't used enough.

Gelatine substitution: Vegetarian? Use agar agar instead (about 2g), but note that it sets firmer and doesn't have quite the same silky mouthfeel. Follow the packet instructions carefully.

Flavour the cream: Before adding the strawberries, you could infuse the cream with rose water (½ tsp) or a splash of Chambord for a more grown-up version.

Make ahead perfection: Panna cotta is the ultimate make-ahead dessert. Make them up to 2 days in advance and keep covered in the fridge.

Pink intensity: Want a deeper pink? Add more strawberry purée. Want it paler and more subtle? Use less. Taste as you go.

Turning out troubles: If your panna cotta won't turn out, don't panic. Pop it back in the fridge for 10 minutes, then try the water bath method again. Or just embrace the serve-in-the-ramekin approach.

Berry alternatives: Out of strawberry season? Use frozen strawberries (defrosted and drained). Or swap for raspberries for a deeper pink and more intense flavour.

The skin situation: If a skin forms while cooling, just whisk it back in before pouring into moulds.

Lactose-free version: Swap the double cream for lactose-free cream (most supermarkets stock it) and use lactose-free milk. The recipe works exactly the same way. Alternatively, use full-fat coconut cream (the thick stuff from a tin, not the drinking kind) for a subtle coconut undertone that's actually quite lovely with strawberries. You might need to adjust the sugar slightly as coconut cream is less sweet than dairy cream.

Wine Pairing

The delicate sweetness of panna cotta pairs beautifully with a lightly sweet sparkling wine. Try a Moscato d'Asti or a demi-sec Champagne. The bubbles cut through the creaminess while the wine's fruitiness complements the strawberries.

Serve in Riedel Champagne or sparkling wine glasses.

Why This Recipe Works for Valentine's Day

It's pink. It's elegant. It wobbles adorably. What more do you need?

But seriously, panna cotta is sophisticated without being fussy, and that soft pink colour is made for romance. The best part? You make it the day before, which means zero stress on Valentine's Day itself. Just turn them out (or don't), add your toppings, and accept the compliments.

There's something wonderfully intimate about a dessert this delicate. It demands a spoon, not a fork, and there's no cake crumbs to worry about getting on your outfit. Just creamy, strawberry-scented elegance that melts on your tongue.

Plus, if you serve them in the ramekins, you can pretend you meant to all along. Nobody needs to know how easy they actually were.