Sweet Cream Panna Cotta Recipe

Bloom gelatin

Sprinkle 1 3/4 tsp powdered gelatin evenly over 3 tbsp cold water in a small bowl. Let sit 5–10 minutes until softened and slightly spongy.

Heat dairy and sugar

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, 1 tsp vanilla bean paste (or extract), and 1/8 tsp kosher salt. Warm over medium-low heat, stirring occasionally, until sugar is dissolved and mixture is hot but not boiling (small bubbles at the edge), about 5–7 minutes.

Dissolve gelatin

Remove the pan from heat. Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved, about 30–60 seconds. Taste and adjust sweetness if desired. Let the mixture cool for 5 minutes.

Strain and portion

Strain the panna cotta mixture through a fine-mesh sieve into a liquid measuring cup or bowl to remove any undissolved bits. Pour the mixture into 4 (6-oz) serving ramekins or glasses, filling evenly. Let cool to room temperature, then cover each loosely with plastic wrap and refrigerate until set, at least 4 hours or up to 48 hours.

Prepare strawberries

Hull and quarter 8 oz fresh strawberries. Place half (about 4 oz) in a medium bowl for maceration and reserve the other half for a rough purée.

Macerate and mix

To the bowl of quartered berries add 2 tbsp powdered sugar, 1 tsp lemon zest, 1 tsp lemon juice, 2 tbsp heavy cream, and 1/4 tsp vanilla extract. Toss gently and let macerate in the refrigerator 15–30 minutes so juices develop.

Make strawberry purée

Place the reserved berries in a blender or food processor and pulse until slightly chunky — you want a sweet cream-style purée with some texture (or smash with a fork). Stir the purée into the macerated berries gently. Refrigerate until ready to assemble.

Make cookie crumb

Place 6 lemon sugar cookies in a sealed plastic bag and crush with a rolling pin to coarse crumbs (or pulse in a food processor). Transfer crumbs to a small bowl and stir in 1 tbsp melted unsalted butter until moistened and clumps form slightly. This will create a crunchy base/crumb for the panna cotta.

Optional garnish prep

Reserve a pinch of crumbs for sprinkling on top. Sprinkle remaining crumbs on small plates or divide between ramekins at plating time. Reserve extra lemon zest for finishing.

Unmold or serve in glasses

If panna cotta were set in ramekins and you want to unmold: dip each ramekin in a shallow bowl of hot water for 5–10 seconds, run a thin knife around the edge, and invert onto a serving plate. If served in glasses, skip unmolding.

Add cookie crumb and strawberries

Spoon a layer (about 1–2 tbsp) of the lemon cookie crumb on top or around the panna cotta. Spoon the macerated sweet cream strawberries and purée over the panna cotta (about 3–4 tbsp per serving), letting some sauce drizzle down the sides.

Garnish and serve

Finish each serving with a light sprinkle of reserved cookie crumbs, 1/2 tsp extra lemon zest, and a small mint leaf. Optionally dust the top lightly with 1 tsp lemon sugar for sparkle. Serve immediately. Panna cotta will keep refrigerated up to 48 hours, assembled components kept separate and combined just before serving.