This Strawberry Panna Cotta is my favorite no-bake dessert! Made with a creamy Greek yogurt base and aromatic berry sauce, it will be a refreshing Summer treat!
Strawberry Panna Cotta is one of these fancy desserts that seems complicated to make, but in reality, is very simple.
This recipe of Panna Cotta is a bit healthier than the classic version, as I add some Greek yogurt to the base, instead of using only heavy cream. It not only helps to reduce the calories, but also helps to make the flavor richer and deeper. Also, I don’t put a lot of sugar in the base, because most of the sweetness comes from the strawberry sauce.
Berry desserts are my favorite in the Summertime. If you like them too, check out these recipes as well: Strawberry Crumble, No Bake Strawberry Cheesecake Recipe, Strawberry Swiss Roll, Vanilla Strawberry Cake, and Easy Strawberry Pie.
How to make Panna Cotta
To start, mix 1 envelope of unflavored gelatin with 3 tbsp of water and set it aside for a few minutes.
In a saucepan, mix together 1 cup heavy cream, ⅓ cup sugar, ⅛ tsp salt, and 1 tsp vanilla extract. Cook it over medium heat for about 5 minutes until the sugar is fully dissolved. You don’t need to bring it to boil, but heat it enough to mix all the ingredients together.
Turn off the stove and add the dissolved gelatin to the mixture, whisk it until well combined.
Then, add 2 cups Greek yogurt and stir it again until the mixture is smooth consistency.
Divide the mixture between 4 glasses, cover with plastic wrap, and refrigerate for a couple of hours until it is firm.
How to make Strawberry Sauce
For the Strawberry Sauce, add 3 cups diced strawberries, ⅓ cup sugar, and ¼ cup of water to a saucepan. Bring it to boil over medium/high heat and cook for about 3-5 minutes until the berries release juices and soften up.
Then, pour the mixture into a blender and puree it until smooth.
NOTE: Make sure that your blender cup is heat proof. If it is made from plastic, I would suggest you to cool the mixture off a little bit before you pour it in.
After you blend it, pour the sauce back to the sauce pan, and continue to cook for a couple of minutes over low/medium heat. Add a teaspoon of Bourbon.
Mix 1 tbsp cornstarch with 3 tablespoons of water and add it to the sauce. Stir it well for a minute or two, then turn off the heat.
Let the sauce cool off then spoon it on top of the chilled Panna Cotta. Cover with plastic wrap and refrigerate for another couple of hours.
Tips for Best Results
- Making the base. When you heat up the heavy cream with sugar, don’t boil it. You simply need to heat it enough to dissolve the sugar.
- Bourbon. This ingredient is just to enhance the flavors. You don’t want to put too much liquor, otherwise it will overpower the original flavor. Also, if you are making this Strawberry Panna Cotta for children, feel free to skip the liquor.
- Portions. I like to make bigger portions and divide the dessert between 4 glasses. Although, you can simply split it between 6 glasses or ramekins and just keep the portions smaller.
- Serving. When serving, I like to top this dessert with freshly chopped or sliced strawberries to add more freshness and texture.
Frequently Asked Questions
You can keep it covered in the refrigerator for up to 3 days.
Yes. I usually make it a day before I plan to serve and keep it covered in the refrigerator.
This recipe tastes better with fresh berries as they are sweeter and have the right texture. If you want to use frozen ones, make sure you thaw them first and remove the excess liquid. Also, you might need to adjust the sugar amount because frozen berries might be less sweet.
No. Strawberry jello doesn’t have enough gelatin in it and too many additional sweeteners and flavors. If you use a jello, your dessert most likely will not set properly.
Yes. While this recipe is for strawberries, you can use pretty much any fruit or berries you have on hand, like raspberries, blueberries, peach, apricot, mango, cherry, etc.
Hungry for more desserts?
- Tart Lemon Curd
- Chocolate Cake from Scratch
- Chocolate Chip Blondies
- French Crepes Recipe
- Classic Tiramisu Recipe
- Classic Apple Pie Recipe
- French Vanilla Ice Cream
- Old Fashioned Apple Crisp
Strawberry Panna Cotta
Ingredients
Ingredients for Panna Cotta:
- 1 cup heavy cream
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 envelope unflavored gelatin
- 2 cups Greek yogurt
Ingredients for Strawberry Sauce:
- 3 cups fresh strawberries
- ⅓ cup sugar
- 1 teaspoon Bourbon
- 1 tablespoon cornstarch
Instructions
How to make Panna Cotta:
- To start, mix 1 envelope of unflavored gelatin with 3 tablespoons of water and set it aside for a few minutes.
- In a saucepan, mix together 1 cup heavy cream, ⅓ cup sugar, ⅛ tsp salt, and 1 tsp vanilla extract. Cook it over medium heat for about 5 minutes until the sugar is fully dissolved. You don’t need to bring it to boil, but heat it enough to mix all the ingredients together.
- Turn off the stove and add the dissolved gelatin to the mixture, whisk it until well combined.
- Add 2 cups of Greek yogurt and stir it very well until you have a smooth consistency.
- Divide the mixture between 4 glasses, cover with plastic wrap, and refrigerate for a couple of hours until it is firm.
How to make Strawberry Sauce:
- For the Strawberry Sauce, add 3 cups diced strawberries, ⅓ cup sugar, and ¼ cup of water to a saucepan. Bring it to boil over medium/high heat and cook for about 3-5 minutes until the berries release the juices and soften up.
- Pour the mixture into the blender and puree it until smooth.
- After you blend it, pour the sauce back to the sauce pan, and continue to cook for a couple of minutes over low/medium heat. Add a teaspoon of Bourbon.
- Mix 1 tbsp cornstarch with 3 tablespoons of water and add it to the sauce. Stir it well for a minute or two, then turn off the heat. Let the sauce cool off then spoon it on top of the chilled Panna Cotta.
- Cover with plastic wrap and refrigerate for another couple of hours.
- Before serving the dessert, top it with diced fresh strawberries and mint leaves
Notes
- Making the base. When you heat up the heavy cream with sugar, don’t boil it. You simply need to heat it enough to dissolve the sugar.
- Bourbon. This ingredient is just to enhance the flavors. You don’t want to put too much liquor, otherwise it will overpower the original flavor. Also, if you are making this Strawberry Panna Cotta for children, feel free to skip the liquor.
- Portions. I like to make bigger portions and divide the dessert between 4 glasses. Although, you can simply split it in between 6 glasses or ramekins and just keep the portions smaller.
- Serving. When serving, I like to top this dessert with freshly chopped or sliced strawberries to add more freshness and texture.
- Store. You can keep it covered in the refrigerator for up to 3 days.
Nutrition
Update Notes: This post was originally published in 2016, but was republished with new photos, step by step instructions, tips, and FAQs in Jul of 2021.
These look incredible, and your mint garnish is so perfect! I love that you use greek yogurt as a substitute for some of the cream – what an awesome healthy addition!
Such a pretty looking summer drink! I’ve never tried making panna cota so your recipe gives me the perfect gateway for doing so. I’m sure I’m going to love it!
Those layers are so perfect and pretty!
Wow this looks so refreshing and delicious! That strawberry sauce looks amazing!
I have never tried panna cotta, but it looks so good! Especially with the strawberry sauce!
What a lovely sounding dessert! I enjoy fruit with yogurt, and this takes it to a new level.
This is so pretty and refreshing looking for a summer dessert – or any time of the year.
Loving everything about this! Panna Cotta is one of my favorite Italian desserts. Your idea to lighten it up with greek yogurt is such a good one! That berry sauce looks so light and fresh too!
What a gorgeous, decadent dessert. I love panna cotta but I haven’t tried to make my own. This recipe has inspired me!
This is such a great way to make a decadent dessert a little lighter. Your layers are so perfect! Panna cotta is such a treat, and this looks divine!
This indeed looks very healthy and delicious. Apt as a dinner party dessert.Will try this soon.
I have YET to make panna cotta. I don’t know what is taking me so long. With strawberry season in full swing, I guess I better get in the kitchen and give this delicious recipe a try.