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3 glasses with Panna Cotta topped with strawberry sauce on a wooden tray.
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5 from 5 votes

Strawberry Panna Cotta

This Strawberry Panna Cotta is my favorite no-bake dessert! Made with a creamy Greek yogurt and heavy cream base and aromatic strawberry sauce, it will be a refreshing Summer treat!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 4 people
Calories: 459kcal

Ingredients

Ingredients for Panna Cotta:

  • 1 cup heavy cream
  • cup sugar
  • teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 envelope unflavored gelatin
  • 2 cups Greek yogurt

Ingredients for Strawberry Sauce:

  • 3 cups fresh strawberries
  • 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

Serving: 1g | Calories: 459kcal | Carbohydrates: 61.5g | Protein: 7.3g | Fat: 21.7g | Saturated Fat: 13.7g | Trans Fat: 0.7g | Cholesterol: 70.9mg | Sodium: 659.6mg | Fiber: 1.4g | Sugar: 45.8g