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Vanilla Panna Cotta with Balsamic Strawberries|Panning The Globe

Vanilla Panna Cotta with Balsamic Strawberries

  • Author: Lisa
  • Total Time: 24 hours 2 mins
  • Yield: 8-10 1x


The perfect make-ahead dessert for a special dinner. Creamy vanilla panna cotta with tangy balsamic strawberries


Units Scale

Equipment: You'll need 8-10 (6-8-ounce) ramekins for molding the panna cottas (or if you prefer, you can use large glasses for molding and serving the panna cottas)

For The Panna Cotta

  • 1 tablespoon unflavored gelatin powder (1 packet plus 1 teaspoon)
  • 3 cups heavy cream, divided
  • 2 cups plain whole milk yogurt
  • 1 1/2 teaspoons pure vanilla extract
  • 1 vanilla Bean, sliced down the middle
  • 3/4 cup sugar

For The Balsamic Strawberries

  • 4 pints fresh strawberries (8 cups)
  • 5 tablespoons balsamic Vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon fresh ground black pepper

Optional Garnish

  • Fresh mint or basil sprigs


  1. Put 4 tablespoons cold water into a small bowl. Sprinkle gelatin on top and stir to combine. In a large bowl whisk together 1½ cups of the cream with the yogurt (2 cups) and vanilla extract (1½ teaspoons). With a small sharp knife, scrape out the seeds from the vanilla bean halves and add them to the mixture.
  2. In a small pot, heat the remaining 1½ cups of cream with the sugar (3/4 cup), over medium heat, stirring, until it just starts to simmer and the sugar melts. Remove it from the heat, add the gelatin and stir to dissolve. Pour the hot cream-gelatin mixture into the cold mixture and whisk to combine. Ladle about 4 ounces of the mixture into each ramekin or glass. Let them cool slightly, then put them into the fridge, uncovered, until fully cooled. Cover with plastic wrap and refrigerate overnight or for up to two days.
  3. Thinly slice the strawberries (1/4-inch slices). You can slice them and keep them in the fridge up to four hours before serving. A half hour to an hour before serving put the strawberries into a large bowl with the balsamic vinegar (5 tablespoons), sugar (2 tablespoons), and black pepper (1/2 teaspoon). Toss gently and leave them to macerate, at room temperature, for at least 30 minutes and up to an hour. Un-mold the panna cottas by running a small knife around the inside of each ramekin a few times to loosen them. Tilt them onto individual dessert plates. Top them with macerated strawberries and spoon any remaining balsamic sauce on top. Add mint or basil sprigs to garnish, if you like. If you're serving these in glasses, just add the macerated strawberries on top and garnish before serving.


Make ahead strategies: Panna cotta can be made, poured into ramekins, covered and stored in the fridge for up to two days. Strawberries can be sliced up to 4 hours ahead.

[This post first appeared on Panning The Globe in December 2013. It was updated in February 2020 with new photos, added nutritional information, clarifying details in the written post and clearer instructions in the recipe.]

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

  • Prep Time: 24 hours
  • Cook Time: 2 mins
  • Category: Dessert
  • Method: simmer
  • Cuisine: Italian

Keywords: panna cotta, vanilla panna cotta,