Vanilla Panna Cotta with Roasted Strawberry Topping

Ingredients

• 1.5 cups Whole Milk (preferably high‑quality, 3.5% fat)
• 0.5 cup Granulated Sugar (fine granulated)
• 1 packet Unflavored Gelatin (about 7 g; powder form)
• 1 cup Heavy Cream (35 % fat, chilled)
• 2 teaspoons Vanilla Bean Paste (contains vanilla seeds for specks)
• 2 lb Fresh Strawberries (hulled, quartered; can use frozen thawed)
• 0.25 cup Granulated Sugar (for topping) (same granulated sugar)
• 1 teaspoon Vanilla Extract (for strawberry topping)

Instructions

1. Gather Ingredients & Equipment

   Measure out milk, sugar, gelatin, cream, vanilla paste, and strawberries. Set out all cookware and utensils.

   Time: PT5M

2. Heat Milk and Sugar

   In a medium saucepan combine 1½ cups whole milk and ½ cup sugar. Place over medium‑low heat and stir until sugar dissolves. Heat until the mixture reaches about 140 °F (60 °C) – it should feel warm, not boiling.

   Time: PT5M

   Temperature: 140°F

3. Hydrate Gelatin

   Sprinkle the packet of unflavored gelatin over 2‑3 Tbsp cold water in a small bowl. Let sit 2 minutes to bloom.

   Time: PT2M

4. Dissolve Gelatin in Milk

   Add the bloomed gelatin to the warm milk mixture. Whisk continuously until completely dissolved, about 2 minutes.

   Time: PT2M

5. Add Cream and Vanilla

   Remove the saucepan from heat. Stir in 1 cup heavy cream and 2 tsp vanilla bean paste until fully incorporated.

   Time: PT2M

6. Portion Into Ramekins

   Using a ladle or pour spout, divide the custard evenly among 6 ramekins or glasses.

   Time: PT3M

7. Chill Panna Cotta

   Cover the ramekins and refrigerate for at least 6 hours, preferably overnight, until set.

   Time: PT6H

   Temperature: 4°F

8. Preheat Oven for Strawberries

   Preheat the oven to 425 °F (220 °C).

   Time: PT5M

   Temperature: 425°F

9. Prepare Strawberry Topping

   In a large bowl toss the hulled strawberries (quartered) with ¼ cup sugar and 1 tsp vanilla extract.

   Time: PT2M

10. Roast Strawberries

    Spread the strawberries in a single layer on a baking sheet. Roast for 20‑25 minutes, stirring once halfway through, until they are bubbling and caramelized.

    Time: PT25M

    Temperature: 425°F

11. Cool Topping

    Transfer the roasted strawberries to a heat‑proof container and let cool to room temperature before refrigerating briefly if needed.

    Time: PT10M

12. Unmold Panna Cotta (optional)

    Run a thin knife around the edge of each ramekin, dip the ramekin briefly in hot water, then invert onto a plate and gently tap to release.

    Time: PT5M

13. Serve

    Spoon the roasted strawberry mixture over each panna cotta (or serve on the side). Garnish with a few whole strawberry pieces if desired.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

20 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, unsweetened soy milk (will change flavor)
• Instead of Granulated Sugar: cane sugar, coconut sugar
• Instead of Unflavored Gelatin: agar‑agar (use 1 tsp, texture will be firmer)
• Instead of Heavy Cream: half‑and‑half plus 2 Tbsp melted butter
• Instead of Vanilla Bean Paste: vanilla extract (1 tsp)
• Instead of Fresh Strawberries: frozen strawberries
• Instead of Granulated Sugar (for topping): cane sugar
• Instead of Vanilla Extract: vanilla bean paste (½ tsp)

Equipment Needed

• Medium saucepan
• Whisk
• Instant‑read thermometer (optional) (optional)
• Small bowl for gelatin
• Measuring cups and spoons
• Ladle or pour spout
• Ramekins or serving glasses (6)
• Baking sheet
• Oven
• Cooling rack (optional)
• Thin offset knife
• Spatula
• Serving plates

Critical Steps — Do Not Skip

• Heat milk to 140 °F without boiling
• Fully dissolve gelatin in the warm milk
• Chill panna cotta at least 6 hours before unmolding
• Use a thin knife and a quick hot‑water dip to release the custard from ramekins

Chef Tips from the Video

• Use high‑quality whole milk and heavy cream for the richest flavor
• Vanilla bean paste gives beautiful specks; if using extract, add a pinch of vanilla bean seeds for visual appeal
• For a glossy finish, drizzle a tiny amount of aged balsamic vinegar over the roasted strawberries just before serving

Troubleshooting

Storage

Refrigerator: Store uncovered panna cotta and strawberry topping separately in airtight containers for up to 3 days.

Freezer: Not recommended – texture may become grainy.

Room temperature: Serve at room temperature; do not leave out longer than 2 hours.

Make-Ahead Tips

• Panna cotta can be made 2 days ahead; keep refrigerated
• Roasted strawberry topping can be prepared up to 3 days ahead and stored in the fridge
• Both components taste better after the flavors meld overnight