My name is Anna and I live in New York City. I am a registered nurse and passionate about health and wellness. I am the author of the blog: Be Healthy, Be Well, Be Inspired where I write about holistic health. I am a lifelong learner and when I am not working, I am taking e-courses and webinars, learning about photography, blogging, and exploring the city.

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Panna Cotta Recipe

Strawberry Panna Cotta Recipe

Preparation Time: 25 Minutes

Servings: 6


Panna Cotta:

Vegetable oil ·

2 tablespoons plus 1 teaspoon water ·

2 teaspoons (1 pkt.) unflavored gelatin (use 1½ teaspoon if you prefer a softer texture) ·

1 cup plain whole-milk yogurt or buttermilk

2 cups whipping cream

½ teaspoon vanilla extract

½ cup sugar


  • 2 pints strawberries, hulled, thinly sliced ·
  • 3 tablespoons balsamic vinegar ·
  • 1 tablespoon sugar ·
  • Optional: ½ teaspoon freshly ground black pepper
  • Cooking Directions

For Panna Cotta:

  • Lightly oil custard cups ·
  • Pour water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. ·         Mix yogurt, 1-cup cream and vanilla in a large bowl.
  • Heat remaining 1 cup cream and sugar in a small saucepan over medium heat, stirring until sugar is dissolved and cream comes to a simmer. Remove from heat.
  • Add gelatin mixture to pan, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl.
  • Divide mixture among six ¾-cup ramekins. Refrigerate dessert uncovered until cold, then cover and refrigerate overnight or at least 4 hours.

For strawberries:

  • Toss strawberries, vinegar, sugar (and pepper, optional) in large bowl to combine.
  • Let stand 30 minutes, tossing occasionally.
  • To serve:   Run a small knife around the edge of each custard to loosen. Invert onto your serving plates then top with the strawberry sauce.

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