Strawberries panna cotta
  • 30 mins (plus 4 hours rest)

  • Medium difficulty

  • 4 serves



500g FRESH CREAM (=17,64oz=2 ⅛ cups)

100g STRAWBERRIES (=3,53oz=⅔ cup)

70g SUGAR (=2,47oz=⅓ cup)

8g GELATINE LEAVES (=4 leaves) 

2 tsp RUM (6g=0,2oz)


Soak the gelatine leaves in cold water for minimum 10 minutes. 

I usually prepare panna cotta using my Kenwood Cooking Chef but you can decide to proceed with a pot on the stove. If you are using a Kenwood Cooking Chef, pour sugar and cream in the bowl (if not, pour them in a small pot). Proceed with flexible beater at maximum temperature (140°C=284°F) and stir speed 1 (if on the stove, use the smaller fire at high flame and keep stirring). As soon as it starts boiling (about 5 minutes), bring back the temperature to 0° (if on the stove, turn the fire off). Let it cool down until it reaches 30°C/86°F.

Wash and gently dry the strawberries. Blend them with rum liquor, then sieve the juice to remove the small seeds (this is optional and I sometimes avoid doing it, but it is just a matter of laziness! I suggest you to do it as it is a fast operation). Add to the mixture. 

Squeeze the gelatine leaves and let them melt in a small pot at low fire (do not exceed 30°C/86°F). Add to the mixture. 

Pour the mixture in greased little moulds or in jars (it depends if you want to serve the jars or the more traditional dish with the turned upside-down panna cotta; jars do not need to be greased; if you are using a mould, I suggest you to grease it with a cooking spray). Let the mould/jars cool down before storing them in the fridge. Let everything set in fridge for minimum 4 hours (one entire night would be even better).

You can decide to finish your strawberries panna cotta with any topping, but it is tasty enough without anything on top!

And if you have the chance to pick some wild strawberries, you can opt for the wild strawberries panna cotta!