Vanilla Bean Panna Cotta with Strawberries Recipe

Panna cotta with strawberry sauce and strawberry slices, decorated with thyme leaves. Rustic style, selective focus.

How To Make Vanilla Bean Panna Cotta with Strawberries

Delight your taste buds with this smooth vanilla bean panna cotta, a classic Italian dessert made with sweetened cream, then topped with tart strawberries.

Preparation: 10 minutes
Cooking: 25 minutes
Chill Time: 4 hours
Total: 4 hours 35 minutes



  • 1⅓cupsfat free milk
  • 1vanilla bean,split open
  • 2tspunflavored powdered gelatin,like Knox
  • cupshalf and half cream
  • 5tbspsugar
  • pinchsalt
  • cupsfresh strawberries,hulled, halved
  • tspsugar


  1. Place the fat-free milk in a medium heavy saucepan with the seeds from the vanilla bean.

  2. Sprinkle the gelatin over the milk, then let it stand for about 10 minutes to soften the gelatin grains.

  3. Prepare an ice bath in a large plastic bowl.

  4. After 10 minutes have passed, heat the saucepan and stir over medium heat for about 3 minutes just until the gelatin dissolves but the milk does not boil.

  5. Add the half and half cream, 5 tablespoons of sugar, and salt. Whisk well and leave for about 4 to 5 minutes until the mixture is hot; do not let it come to a boil.

  6. Remove from the heat, then transfer the liquid into a clean, metal medium-sized bowl.

  7. Place the bowl in the ice bath to cool for about 10 minutes, stirring occasionally, until the mixture begins to thicken.

  8. Divide the mixture evenly, about ½ cup each, between 6 small dessert bowls or glass parfait glasses.

  9. Cover each with plastic wrap, then refrigerate for about 4 to 6 hours or overnight until firm.

  10. 1 hour before serving, combine the sugar and halved strawberries in a medium bowl, then toss to coat.

  11. Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.

  12. Spoon the fresh strawberries over the panna cotta, serve, and enjoy!

Recipe Notes

Substitute sugar with stevia to make it diabetic-friendly.


  • Calories: 285.99kcal
  • Fat: 22.23g
  • Saturated Fat: 13.77g
  • Monounsaturated Fat: 6.40g
  • Polyunsaturated Fat: 0.88g
  • Carbohydrates: 18.81g
  • Fiber: 0.76g
  • Sugar: 17.73g
  • Protein: 4.00g
  • Cholesterol: 82.61mg
  • Sodium: 384.76mg
  • Calcium: 157.56mg
  • Potassium: 195.53mg
  • Iron: 0.21mg
  • Vitamin A: 320.12µg
  • Vitamin C: 23.25mg
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