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Never Say Never to Dolce

A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

Manuela’s Sweet Temptations

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

The Complete Italian Cookbook: Essential Regional Cooking of Italy

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Traditional Panna Cotta with Strawberry Sauce

Panna cotta is a creamy, delicate, and lusciously smooth pure goodness, Served in an eye-catching glass with a sweet and summery strawberry sauce

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Here is the best easy recipe for this classic Italian dessert: luscious and smooth panna cotta, served with sunshine-sweet strawberry sauce.
 
Let’s face it. When the weather warms up, who wants to spend too much time in the kitchen baking and sweating next to a hot oven.
But there is no reason to give up making amazing desserts just because of the heat.
I am NOT going to … no matter what the thermometer reads!

Panna cotta is laughably easy and fast to whip up.

It’s a traditional, classic Italian dessert. And as the name suggests (“cooked cream”) it just involves bringing to a slow boil a mixture of heavy cream, milk, and a couple of other ingredients. No baking in the oven!
The only problem I have with this dessert is that I need to be a bit patient before tasting it… And we all know patience is not my forte, especially when we are talking about a mouthwatering and rich dessert like this one. Panna cotta needs at least two to three hours (or longer) in the refrigerator to set and chill. No going around that! But trust me, it’s worth the wait:)

How to Make the Perfect Angled Panna Cotta

One of my favorite ways to serve this traditional panna cotta is in an angled glass.

It’s such an easy trick, but it gives this classic Italian dessert a beautiful, elegant presentation that looks like it came straight from a restaurant.

Simply place each serving glass at an angle by resting it in the cups of a muffin tin or against a folded kitchen towel. Carefully pour in the warm panna cotta mixture, then leave the glasses in that tilted position until they cool to room temperature. Once cooled, transfer them to the refrigerator—still tilted—until the panna cotta is completely set. Before serving, stand the glasses upright and spoon the fresh strawberry sauce into the empty side for a stunning two-tone dessert that’s perfect for entertaining.

 

Serving Suggestions

This creamy vanilla panna cotta is best served well chilled with plenty of fresh strawberry sauce spooned over the top. Garnish with fresh strawberries, a few mint leaves, or even a little lemon zest for an extra burst of freshness. It’s the perfect make-ahead Italian dessert for summer dinners, holiday celebrations, dinner parties, or any special occasion when you want an elegant dessert without turning on the oven.

Every silky, creamy bite pairs beautifully with the bright, sweet-tart strawberry sauce.

Storage Tips

Store the panna cotta covered in the refrigerator for up to 3 days. For the freshest flavor, keep the strawberry sauce in a separate airtight container and spoon it over each serving just before enjoying.

This helps preserve the silky texture of the panna cotta while keeping the sauce bright and vibrant. Because it’s made ahead of time, this easy panna cotta recipe is the perfect stress-free dessert to prepare the day before guests arrive

 

Other Italian dessert recipes you might like:

Traditional Panna Cotta with Strawberry Sauce

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Panna cotta is a creamy, delicate, and lusciously smooth pure goodness, Served in an eye-catching glass with a sweet and summery strawberry sauce

Servings:

4

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Prep Time

10 min

Cook Time

2 min

Resting Time

Total Time

3 hr, 12 min

Ingredients

  • 1/4 cup ( 60 ml ) milk
  • 1 envelope (0.25 oz = 6 gr) powder gelatin – unflavored (6 gr)
  • 2 cups (475 ml) heavy whipping cream
  • 1/2 cup (100 gr) sugar
  • 1/2 tablespoon vanilla extract
  • 8 oz (225 gr) (organic) strawberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

  1. In a small bowl, add the milk and sprinkle with the gelatin powder. Stir and let stand for about 5 minutes while you do the following steps.
  2. In a large pan mix the heavy cream with half a cup of sugar. Bring to a slow boil over medium heat. Don’t let the cream boil. As soon as the first bubble appears on the side, and it looks like it starts to boil, remove it from the heat. Stir in the vanilla extract and gelatin/milk mixture, and whisk until blended.
  3. Pour the cream evenly into 4 ramekins or cups. If you’d like you can set the cup on top of the muffin mold on a tilt to give it a nice look. Cool to room temperature and then refrigerate for at least 3 hours or longer.
  4. Before serving prepare the strawberry sauce: puree the strawberries with the sugar and lemon juice in a blender. You can eliminate the seeds, by passing the puree through a sieve. Or use it as it is if it doesn’t bother you. Top each cup with some of the strawberry sauce, and fresh berries if you like. Store in the refrigerator. Enjoy 🙂

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