Strawberry Panna Cotta with Basil is the perfect summertime dessert! You can make it ahead of time and there’s something so refreshing about having a chilled, creamy dessert on a hot summer night.
I also find that guests really love the unexpected flavor combination between the strawberries and basil. It’s definitely a conversation starter. This rich and summery dessert would be the perfect finish to my Pan Seared Salmon with Buerre Blanc Sauce
HOW TO MAKE STRAWBERRY PANNA COTTA WITH BASIL
(FULL RECIPE VIDEO IS IN THE RECIPE CARD BELOW)
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Here’s How to Make the Perfect Summer Panna Cotta:
Step 1: Prep the Strawberries
First, quarter the strawberries and add those to a blender.
Then add the sugar and water and blend up the strawberries until they are smooth and pureed and then set them aside.
What is Panna Cotta made of?
Panna Cotta is an Italian-style dessert, much like pudding, made with gelatin and thick cream. In fact, the exact translation for Panna Cotta is “cooked cream”.
Step 2: Make the Gelatin Mixture
To a large pot, add milk, heavy cream and sugar. Simmer until the sugar has dissolved and the mixture is hot, but not boiling.
After the sugar has dissolved, turn off the flame and add the powdered gelatin and stir until it has dissolved.
Now, add in the strawberry puree and stir that into the gelatin mixture.
Step 3: Strain and Divide the Panna Cotta
Now that the panna cotta is mixed well, pour the mixture through a fine mesh sieve to extract any bits of undissolved gelatin.
Tip: Pouring the mixture through the sieve and into a four-cup measuring pitcher makes for easy distribution into smaller serving glasses. No spills that way!
Carefully pour the mixture into the serving glasses. Be sure to leave a little space at the top to allow room for the strawberry and basil topping.
Step 4: Let the Panna Cotta Set
The Panna Cotta should set for at least four hours, but overnight is best.
Tip: Jumbo muffin tins are super handy for transporting your panna cottas to the refrigerator. The individual wells stabilize the glasses while carrying them and it allows you to carry four glasses to the fridge at one time!
Step 5: Garnish and Serve
The great thing about this dessert is there is very little “busy” time right before serving. You can enjoy your meal with friends, then quickly dice up the fresh strawberries and chiffonade the basil for the topping.
How do you Chiffonade?
A Chiffonade cut is only slightly different from Julienned. To chiffonade, roll the leaves tightly and thinly slice across the roll. Julienned is a matchstick cut.
Top each glass with 1-2 tablsepoons of the strawberry basil mixture and they are ready to go! Your guests will just love these.
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- ¾ cup milk
- ¾ cup heavy cream
- 3 tbsp sugar
- 1 ½ tsp unflavored powdered gelatin
- 1 ½ cup strawberries, chopped
- 2 tsp sugar
- 3 tbsp water
- ½ cup fresh strawberries, diced
- 2 tbsp fresh basil, chiffonade
- Add strawberries, sugar and water to a blender. Blend until pureed. Set aside.
- Place milk, cream and sugar in a sauce pan. Simmer until sugar dissolves. Allow to cool slightly. Add gelatin. Stir to dissolve. Add strawberry puree. Stir to combine.
- Strain mixture through a fine mesh sieve, into a 4-cup Pyrex pitcher.
- Pour mixture into 6 oz. glasses. Refrigerate at least 4 hours to set.
- Before serving, toss diced strawberries with basil. Top each panna cotta with 2 tbsp of the strawberry basil mixture.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 251 Total Fat: 17g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 54mg Sodium: 39mg Carbohydrates: 22g Fiber: 2g Sugar: 17g Protein: 4g