Strawberries and Cream Panna Cotta

Remember that one time you made the cutest dessert and everyone raved about the flavor and presentation? Not yet? Well, with this recipe and dessert stand combo I think that might change very soon! I have to start off with our chic dessert stand. I can’t get over the perfect touch of glam with the jewel-trimmed edge. A classic white finish is tailored perfectly to any color scheme you’re envisioning. Our 12 inch Jeweled Trim Modern Metal Cake Stand is sure to impress and showcase any tasty treat to its fullest.

Single Tier White Modern Cake Stand

Our two-toned panna cotta is flavored with fresh strawberry purée and an amaretto cream. The fresh strawberries used in this recipe give that perfect taste of freshness next to the smooth, satisfying cream. I really love the flavor of the almond extract paired with the strawberries but feel free to substitute with vanilla extract too. You can't go wrong with either! 

Strawberries and Cream Panna Cotta

Prep Time: 45 minutes (not including chill time) 
Cook Time: 10 minutes 
Serves 12 shot glass-sized servings

Strawberry Panna Cotta

  • 2 Tablespoons milk
  • 1 package unflavored powder gelatin
  • 1 cup strawberries
  • 1 Tablespoon lemon juice
  • 1 cup whipping cream
  • ¼ cup sugar

 Amaretto Cream Panna Cotta

  • 2 Tablespoons milk
  • 1 package unflavored powder gelatin
  • 1 cup whipping cream
  • ¼ cup sugar
  • 1 teaspoon almond extract (or vanilla extract based on preference)
  • Sparkly sprinkles
  • 12 shot glasses or other small serving cups

Directions

  1. For the strawberry layer: In a small bowl add the milk and gelatin. Stir to combine and set aside.
  2. In a food processor, pulse strawberries and lemon juice until pureed. Strain through a fine mesh strainer to remove the seeds. Set aside. 
  3. In a small sauce pan over medium heat, stir in whipping cream and sugar until combined. Cook, stirring frequently, until the edges of the pan start to bubble. Remove from heat and whisk in the gelatin until dissolved. Add the strawberry puree and whisk until combined. Cool for 10 minutes while preparing the serving glasses.
  4. In a 12-cavity muffin tin add a tissue or half of a paper towel to each tin (this will cushion the glasses while they're placed on an angle) and place each shot glass on a roughly 45-degree angle in each tin.
  5. With a spoon or a turkey baster (Yes, I know it sounds silly but a turkey baster will be less of a mess and keep the glass clean) add enough filling so it comes almost to the top of the rim on the angle. Carefully place in the refrigerator to set up. If using small glasses, they should set up in about 45 minutes.
  6. After the glasses have been chilling for 20 minutes, start on the amaretto cream layer. In a small bowl add the milk and gelatin. Stir to combine and set aside.
  7. In a small sauce pan over medium heat, stir in the whipping cream, sugar and almond/vanilla extract until combined. Cook, stirring frequently, until the edges of the pan start to bubble. Remove from heat and whisk in the gelatin until dissolved. Cool for 10 minutes.
  8. Once the strawberry layer is set, remove the glasses from the refrigerator and stand them up right. With a spoon or turkey baster, fill each glass with the cream until it is level with the top of the strawberry layer.
  9. Place in the refrigerator until set; about 45 minutes to an hour.
  10. Before you’re about to serve, place a little water in a shallow dish. Pour the sprinkles in another shallow dish. Dip the rim of each glass in the water and then into the sprinkles for a fun sparkly addition to finish the presentation.

Enjoy!

Jessica