Vanilla Panna Cotta topped with Strawberry Gelée is an elegant dessert! If you dare, tilt your serving glasses while layering for a gorgeous presentation.
Luscious and smooth, this easy panna cotta recipe topped with strawberry gelee was a spectacular dessert for the eyes and palate. I chose a lovely strawberry topping, but, alternatively, serving with a side of strawberry sauce would have been just as nice.
Vanilla Panna Cotta Recipe
On this second attempt, seven years after my first, I angled the glass serving dishes as I placed them on a tea towel-lined muffin tin. I wasn’t sure how I’d move these precariously perched glasses and tin into the refrigerator, but thankfully, I did.
This extra step was so the panna cotta layer chilled and solidified on an angle. Once that layer was firm, I turned the glasses upright before adding the strawberry gelee!
A Daring Bakers Remake
My first go-round of this Vanilla Panna Cotta was in 2011 as part of the Daring Bakers group. Mallory from A Sofa in the Kitchen challenged everyone to make Panna Cotta from a Giada De Laurentis recipe.
With that batch, my strawberry gelee was more red than pink; it all depends on the color of your berries. I ended up making a triple batch of the gelee but still didn’t have enough to fill all the angled voids created from chilling the panna cotta on an incline. Feel free to make layers flat and parallel, but I think you’ll still want a double batch of the jellied topping.
You Might Need:
More Jellied Recipes:
- 1 cup whole milk
- 1 tablespoon (1/4 ounce) unflavored powdered gelatin
- 1 vanilla bean, split
- 3 cups heavy cream
- 1/3 cup honey
- 1 tablespoon sugar
- Pinch of salt
Strawberry Gelee (doubling recommended)*:
- 1 cup strawberries
- 2 tablespoons water
- 1/4 cup sugar
- 1 1/2 teaspoons (1/8 ounce) unflavored powdered gelatin
Pour the milk into a saucepan and sprinkle gelatin evenly and thinly over the milk. Let stand for 5 minutes to soften the gelatin.
Place over medium heat on the stove. Add vanilla bean. Heat this mixture until it is hot, but not boiling, about five minutes, whisking occasionally.
Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes. Remove vanilla bean.
Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into glasses or ramekins. If you'd like an angled version, place a towel across a muffin tin and set the glasses in the tin at a slight angle before pouring.
Refrigerate at least 6 hours or overnight before adding gelee.
To make gelee, sprinkle gelatin over water.
Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.
Remove from heat, strain and allow to cool (close to room temp, again, if you're planning on layering on pouring on top of your Panna Cotta, a hot mixture will melt your chilled Panna Cotta). Divide the gelee between the vanilla panna cottas.
Chill until gelee gels. Serve with fresh berries, if desired.
Servings will vary depending on the size of your serving dishes.
*Triple the gelee if you want the angled presentation.
Amount Per Serving: Calories: 409 Total Fat: 33g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 104mg Sodium: 59mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 0g Sugar: 25g Sugar Alcohols: 0g Protein: 6g