Vanilla Panna Cotta with Fresh Strawberry Purée
This homemade vanilla panna cotta is creamy, lightly sweet, and finished with fresh strawberry purée made with lemon juice and a touch of honey. Grass-fed beef gelatin gives it its delicate set, and the four individual servings are perfect for preparing ahead.
Ingredients
For the Vanilla Panna Cotta
- 1½ cups heavy cream
- ½ cup whole milk
- 2–3 tbsp pure maple syrup to taste
- 1 tsp pure vanilla extract
- 1½ tsp grass-fed unflavored beef gelatin powder
- 3 tbsp cold water
For the Fresh Strawberry Purée
- 1 cup organic fresh strawberries washed and hulled
- 1 tsp fresh organic lemon juice
- 1–2 tsp honey to taste
- Substitute pure maple syrup for the honey optional
For Serving
- Fresh strawberry slices optional
- Fresh mint optional
Instructions
Bloom the Gelatin
- Pour the cold water into a small bowl. Sprinkle the grass-fed beef gelatin evenly over the surface and let it sit for 5–10 minutes, until the water has been absorbed and the gelatin becomes thick.
Warm the Cream Mixture
- In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Heat over medium-low heat, stirring occasionally, until the mixture is steaming but not boiling, then remove it from the heat.
Dissolve the Gelatin
- Add the bloomed gelatin to the warm cream mixture and whisk gently until completely dissolved. If needed, return the saucepan to very low heat briefly, stirring until smooth, but do not let the mixture boil.
Add the Vanilla
- Stir in the pure vanilla extract until evenly incorporated. Taste the mixture carefully and add a little more maple syrup if desired.
Cool the Mixture
- Allow the mixture to cool for about 10–15 minutes, stirring gently every few minutes to keep it uniform. Do not let it cool until it begins thickening or setting in the saucepan.
Pour into Serving Glasses
- Divide the mixture evenly among four small glasses, ramekins, or dessert cups. If the mixture has been sitting, give it a gentle stir before pouring so each serving has a consistent texture.
Refrigerate Until Set
- Refrigerate for 4–6 hours, or until fully set. Cover the cups once cool, or cover them before refrigerating without allowing the cover to touch the surface.
Mash the Strawberries
- Wash and hull the strawberries, then mash them with a fork in a small bowl until they reach your preferred consistency. Leave some small pieces for a rustic topping or mash more thoroughly for a smoother texture.
Add the Lemon Juice and Sweetener
- Mix in the lemon juice and 1 teaspoon of honey. Taste and add the remaining honey a little at a time until the sweetness is just right.
Adjust the Texture
- For a smoother topping, mash the strawberries further or blend briefly until the desired consistency is reached. Avoid blending longer than necessary.
Chill Until Ready to Serve
- Refrigerate the strawberry purée separately in a covered container until ready to use. Spoon it over the panna cotta just before serving.
Garnish and Enjoy
- Add a generous spoonful of fresh strawberry purée to each chilled panna cotta. Finish with fresh strawberry slices or a small mint leaf if desired, and serve cold.
Notes
Nutrition Information
Estimated nutrition per serving, including one-quarter of the strawberry purée made with honey:
- Calories: 390–440
- Protein: 5–7 g
- Carbohydrates: 20–26 g
- Fat: 31–36 g
- Saturated Fat: 19–23 g
- Sugar: 18–24 g
- Fiber: Approximately 1 g
Ingredient Note:
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here.