Vanilla White Chocolate Panna Cotta with Strawberries
Indulge in the luxurious flavors of Vanilla White Chocolate Panna Cotta with Strawberries, a dessert that perfectly balances creamy decadence with fruity freshness. This no-bake treat combines a silky panna cotta infused with real vanilla bean and melted white chocolate, creating a melt-in-your-mouth experience. Topped with a vibrant homemade strawberry sauce, made from ripe, juicy strawberries with a hint of lemon, it adds a tangy-sweet flourish that elevates every bite. With just 20 minutes of prep and a few hours of chilling, this elegant dessert is surprisingly simple to make and ideal for special occasions or romantic dinners. Serve it in individual glasses for a sophisticated presentation that will wow your guests.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.33 cup Granulated sugar
- 1 Vanilla bean pod
- 2.5 teaspoons Unflavored gelatin
- 3 tablespoons Cold water
- 4 ounces White chocolate (finely chopped)
- 2 cups Fresh strawberries, hulled and diced
- 2 tablespoons Granulated sugar (for strawberry sauce)
- 1 teaspoon Fresh lemon juice
Instructions
In a small bowl, sprinkle the unflavored gelatin evenly over the cold water. Let it sit for 5 minutes to bloom.
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Split the vanilla bean pod lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan.
Place the saucepan over medium heat. Cook the mixture, stirring occasionally, until it’s just about to simmer (do not boil). Remove from heat.
Add the bloomed gelatin to the warm cream mixture and stir until fully dissolved.
Place the finely chopped white chocolate into a heatproof bowl. Pour the hot cream mixture over the chocolate. Let it sit for 2 minutes to melt, then whisk until smooth.
Remove the vanilla pod from the mixture and discard. Allow the mixture to cool slightly before pouring it into 6 serving glasses or ramekins.
Refrigerate the panna cotta for at least 4 hours or until fully set.
To make the strawberry sauce, combine the diced strawberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 5–7 minutes.
Remove the sauce from the heat and let it cool. For a smoother sauce, blend it using an immersion blender or leave it as-is for a chunky texture.
Once the panna cotta has set, spoon the cooled strawberry sauce over each serving. Garnish with extra diced strawberries or mint leaves if desired.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 31.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
