Panna Cotta with Strawberry Coulis: An Easy & Elegant Italian Dessert Recipe
Prepare to discover your new favorite Italian dessert: Panna Cotta! Forget Tiramisu for a moment, and let me introduce you to the smooth, velvety bliss of this exquisite sweet. With just one bite of Panna Cotta, you’ll experience a delicious, creamy, custardy pudding that literally melts in your mouth, leaving a sensation of delicate sweetness and lightness. This elegant dessert is not only a joy to savor but also surprisingly simple to prepare, making it a perfect choice for any home cook.
Despite its undeniable charm and ease of preparation, Panna Cotta is an Italian gem that’s rarely found on American restaurant menus. This is truly a missed opportunity, especially when you consider how incredibly easy it is to make, particularly this recipe for Panna Cotta with Strawberry Coulis. An added bonus that makes it ideal for entertaining is that it can be prepared entirely ahead of time, allowing you to focus on your guests while a luxurious dessert patiently chills in the refrigerator.
Understanding Panna Cotta: The “Cooked Cream” Delight
The name “Panna Cotta” directly translates to “cooked cream” in Italian, perfectly describing its simple yet profound essence. Hailing from the northern Italian region of Piedmont, where dairy products like cream and milk are fundamental to the local cuisine, Panna Cotta is a testament to the region’s rich culinary traditions. This chilled dessert is crafted by gently heating cream with sugar, then thickening it with gelatin. Once the mixture is perfectly smooth, it’s poured into individual ramekins or decorative molds to firm up in the refrigerator. After several hours of chilling, the Panna Cotta is typically inverted and unmolded onto a plate, revealing a luscious, perfectly creamy pudding. It’s most commonly adorned with a vibrant berry coulis or a sweet fruit sauce, often garnished with fresh fruit and delicate mint leaves for a touch of elegance.
Beyond traditional unmolding, Panna Cotta offers creative presentation possibilities. It can also be beautifully served in clear glasses, either straight or at an artistic angle. As demonstrated below, chilling Panna Cotta in a glass creates a striking visual effect, especially when layered with a colorful coulis. The distinct layers and vibrant hues make for an impressive and sophisticated presentation that is sure to captivate your guests.
Beyond Vanilla: Exploring Panna Cotta Flavor Variations
While a classic vanilla base is undeniably wonderful, Panna Cotta is incredibly versatile and can be infused with a myriad of flavors. Imagine a rich coffee-flavored Panna Cotta to finish a meal, a zesty lemon version, or a decadent caramel or chocolate rendition. The possibilities are endless. However, Panna Cotta truly shines in its simplest form when no additional flavorings are added to the cream itself, allowing the natural richness of the dairy to be the star. In such cases, it pairs exquisitely with ripe red fruits, often referred to as ‘Frutti di Bosco’ (fruits of the forest), such as strawberries, raspberries, or cherries. During the summer months, fresh peaches also make a delightful accompaniment, offering a burst of seasonal sweetness. For those seeking an extra layer of complexity and warmth, some Italian recipes incorporate a touch of Marsala wine or rum, adding a subtle alcoholic note that beautifully complements the creamy base. It’s certainly a variation worth exploring!
Regardless of how it’s flavored or garnished, Panna Cotta remains a refreshing and light dessert, embodying the Italian preference for fruity and often less intensely sweet endings to a meal. Its delicate texture and clean taste make it a perfect palate cleanser.
A Brief History of Panna Cotta
It’s an interesting fact that Panna Cotta only began appearing in Italian cookbooks after 1960 and didn’t become widely recognized in the United States until the 1990s. This relatively recent emergence often leads people to mistakenly believe that Panna Cotta is a complicated, high-end dessert requiring extensive culinary skill. On the contrary, this perception couldn’t be further from the truth! Panna Cotta is remarkably simple and foolproof to make, comparable in ease to preparing any dessert that utilizes gelatin as a thickening agent. In fact, its simplicity and delicious outcome are part of its enduring appeal.
Essential Ingredients for Perfect Panna Cotta
- Milk and Cream
- Gelatin
- Sugar
- Flavorings (vanilla, fruit, chocolate, caramel, marsala, etc.)
That’s truly all you need for a delicious Panna Cotta!
Mastering the Art of Panna Cotta Preparation
Creating delicious Panna Cotta involves a few key steps that ensure its signature smooth and wobbly texture:
- First, unflavored granulated gelatin is gently dissolved in cold milk. This crucial step, known as “blooming” the gelatin, ensures it softens properly before being fully integrated into the mixture.
- This bloomed gelatin-milk mixture is then carefully added to a warm blend of cream and sugar. The key here is to warm, not boil, the cream and sugar. Boiling can negatively affect the cream’s texture and the gelatin’s setting properties.
- Once thoroughly combined and smooth, the creamy mixture is poured into your chosen vessels—be they ramekins, molds, or clear glasses—and then allowed to chill and firm for several hours, ideally overnight, in the refrigerator.
- For best results, use unflavored, plain granulated gelatin, which typically comes in small packets and is readily available in the baking aisle of most grocery stores. Avoid gelatin sheets unless you are experienced in converting recipes, as the ratio can differ significantly.
- Dietary Alternatives: For vegetarian diets, ‘agar-agar’ can be used as a plant-based substitute for animal-derived gelatin. Similarly, if you prefer dairy-free options, almond milk or coconut milk can replace traditional milk and cream, offering a delicious alternative flavor profile.
- Texture Tip: If you desire a slightly firmer Panna Cotta that still retains its characteristic wobble and smoothness, you can add a touch more gelatin than the recipe suggests. This provides extra assurance for a perfect set.
- Creative Finishing: Panna Cotta is a canvas for culinary creativity! Garnish it with fresh berries, a tangy lemon curd with delicate lemon slices, aromatic sprigs of mint, crunchy chopped nuts, rich grated chocolate, or a decadent drizzle of chocolate or caramel sauce.
Recommended Tools for Your Panna Cotta Journey:
Clear Stemless Wine Glasses
A Culinary Journey: The Best Panna Cotta Experience in Bologna
My quest for the perfect Panna Cotta once led me to the vibrant culinary heart of Bologna, Italy. It was there, in a bustling ristorante highly recommended by the locals – and you always want to eat where the locals eat! – that I had the absolute best Panna Cotta of my life. The experience was truly unforgettable, a testament to the simple elegance and profound deliciousness of this classic Italian dessert.
“Clavature” is nestled on a very narrow street in Bologna, a hidden gem waiting to be discovered.
This charming establishment features a welcoming entrance to its indoor dining area and kitchen, complemented by a small, inviting outdoor seating space perfect for enjoying meals ‘al fresco’!
The outdoor dining area exudes a lovely, relaxed ambiance, far from being stuffy or overly formal.
Terra cotta painted walls, adorned with intricate ironwork on the windows and planters overflowing with colorful flowers and lush greenery, provide a picturesque backdrop for the brightly colored table linens. It’s a truly enchanting setting.
Even in the middle of the week, the restaurant was alive with activity, bustling with a delightful mix of hungry locals and curious tourists, all eager to sample authentic Italian cuisine.
And of course, no lunch in Italy is complete without a glass of exquisite Italian wine – a definite must-do!
Love strawberries? Here are some more delicious recipes:
Strawberry Spinach Salad
Strawberry Layer Cake with Italian Buttercream Frosting
Nutella Panini with Bananas and Strawberries
Strawberry, Banana, and Pineapple Smoothie
Strawberry Cake with Sweet Mascarpone Cheese Frosting
PIN FOR LATER!
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Panna Cotta with Strawberry Coulis (Fragole)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 19 reviews
Author: Roz | La Bella Vita Cucina
Prep Time: 20 minutes
Additional Time: 4 hours
Cook Time: 0 hours
Total Time: 4 hours 20 minutes
Yield: 4 – 6 servings 1x
Cuisine: Italian
Description
This Panna Cotta recipe delivers a wonderfully creamy, subtly sweet pudding or custard, beautifully crowned with a fresh strawberry puree and garnished with vibrant fresh berries. When presented artfully in an angled glass, it transforms into an exquisite and visually stunning conclusion to any meal.
Ingredients
Units
Scale
Vanilla Layer:
- 1–1/2 cups whole milk
- 1 (1/4 oz.) packet of unflavored gelatin powder, or 1 Tbsp.
- 6 Tbsp. sugar
- 1 Tbsp. pure vanilla extract or 1 vanilla bean, split open
- 2–1/2 cups heavy cream
- oil for coating ramekins (not necessary if using glasses)
Strawberry Coulis Layer
- 3/4 cup water
- 1 (1/4 oz.) packet of unflavored gelatin powder
- 2 cups fresh strawberry puree — needs 1-1/2 – 2 lbs. of strawberries ** see how to make the coulis puree below in instructions
- 2/3 cup of sugar
Garnish
- Fresh berries
- Sprigs of Mint
Instructions
- Prepare the Gelatin: In a small bowl, pour the milk and sprinkle the gelatin powder evenly over the surface. Stir thoroughly to combine, then set aside for 10 minutes to allow the gelatin to soften and bloom.
- Prepare Ramekins/Ice Bath: If you plan to unmold the Panna Cotta, lightly brush the insides of 8 (one-half cup capacity) ramekins with a neutral oil and set them aside. For cooling, half-fill a large bowl with ice and add enough water to create an effective ice bath, then set it aside.
- Heat the Cream Mixture: In a small saucepan, combine the heavy cream, sugar, and pure vanilla extract (or the split vanilla bean). Bring this mixture to a gentle simmer over medium heat, stirring occasionally. Once it reaches a simmer, remove the saucepan from the heat.
- Combine and Cool: Whisk the softened gelatin/milk mixture into the warm cream mixture until fully dissolved and smooth. If using a vanilla bean, scrape the tiny vanilla seeds from the pod into the mixture for maximum flavor, then discard the spent pod.
- Chill the Panna Cotta Base: Place the saucepan containing the Panna Cotta mixture into the prepared ice bath, ensuring the top of the saucepan is well above the water level. Whisk continuously until the mixture becomes lukewarm. Test by rubbing a small amount between your fingers: there should be no noticeable grit from undissolved sugar or gelatin.
- Pour and Chill (Ramekins or Glasses):
- If using ramekins: Carefully pour the mixture into the oiled ramekins. Chill in the refrigerator for at least 4 hours, or preferably overnight, until firm. For longer storage (beyond 24 hours), cover them with plastic wrap, pressing it gently against the Panna Cotta surface to prevent a skin from forming. Be aware that chilling for much longer than 24 hours may result in a firmer texture.
- If using clear glasses (for an angled presentation): Pour the mixture into the glasses, leaving approximately 1 inch from the brim. For the elegant angled effect, refer to the “Notes” section below on how to properly position the glasses. Chill for a minimum of 4 hours, or overnight, to ensure a firm set before proceeding with the coulis layer.
- Unmolding (for Ramekins only): Approximately 10 minutes before serving, run a thin-bladed knife carefully around the inside edge of each ramekin. Briefly dip the bottom of each ramekin into a bowl of hot tap water. Then, gently invert and unmold each Panna Cotta onto individual serving plates. If it doesn’t release immediately, lightly tap the ramekin on the countertop to loosen it. If still stubborn, return it to the hot water bath for another five seconds and repeat. Skip this step if serving directly in clear glasses.
For the Strawberry Coulis Puree:
- Prepare Strawberry Puree: Puree the fresh strawberries using either a hand-held blender or a food processor until completely smooth. For an extra refined texture, press the pureed strawberries through a fine-mesh strainer to remove any seeds. Pour the strained strawberry juice into a glass measuring cup with a pouring spout.
- Bloom Gelatin for Coulis: In 3/4 cup of water, sprinkle the remaining packet of unflavored gelatin powder over the top and stir thoroughly. Set aside for 10 minutes to allow the gelatin to thicken.
- Warm Gelatin Mixture: Gently heat the gelatin/water mixture in a microwave or on a stovetop, ensuring it does NOT boil. The goal is just to dissolve the gelatin.
- Combine Coulis Ingredients: Stir the warmed gelatin mixture well again, then add it to the strawberry puree.
- Sweeten and Cool: Add the sugar to the strawberry and gelatin mixture. Stir thoroughly until the sugar is fully dissolved. Allow the coulis to cool completely before proceeding with assembly.
Assembly:
There are several delightful ways to serve your homemade Panna Cotta:
Traditionally, Panna Cotta is served in small ramekin bowls, with the luscious fruit puree simply poured over the top of the unmolded dessert.
Alternatively, as showcased in this recipe for a stunning visual effect, it can be served in clear glasses tilted diagonally on their sides. For this elegant presentation method, first pour the vanilla cream mixture into each glass, leaving approximately 1 full inch of space from the brim of the glass. Chill these glasses for a minimum of 4 hours, or ideally overnight, until the creamy pudding layer is nicely firm. Once set, keep the glasses at the same diagonal angle and slowly pour the cooled strawberry coulis on top, filling the remaining space. Return the glasses, now containing both vanilla cream and strawberry coulis layers, to the refrigerator overnight to fully set. Garnish generously with fresh berries and delicate sprigs of mint before serving.
Notes
To achieve the stylish angled presentation in glasses, a simple trick is to use a muffin pan. Place a paper towel into each muffin slot to provide cushioning and stability for the glasses. Then, place a glass on top of each paper towel, carefully tilting each glass to your desired diagonal angle. The paper towels prevent the glasses from sliding straight upwards, securing their position while the Panna Cotta sets.
Nutrition
- Serving Size: 6 oz.