The panna cotta (which is nothing more than "cooked cream" in Italian), is typical of the Italian Piedmont. It is one of those desserts that always go well and that everyone tends to like.

One of the advantages it has is that it does not need an oven , a saucepan and a little heat do wonders for this dessert that has a thousand and one versions. Its texture is similar to flan, but here we don't use eggs or an oven as I told you before, so the preparation process is quite simplified.

Today we are going to prepare vanilla panna cotta , and we are going to serve it accompanied by a strawberry sauce, taking advantage of the fact that we still have them in season. In addition to giving desserts an incredible flavor, they give it a beautiful color, so we have to take advantage of it.

Panna cotta keep perfect for a couple of days in the fridge if you cover them tightly, so you can make them when you have time and enjoy them whenever you feel like it.


Le Creuset iron saucepan , Miyabi damascus steel knife and Le Creuset ceramic mini cocottes



  • 1/2 liter of liquid cream
  • 60g sugar
  • 1 teaspoon of pure vanilla extract
  • 4 sheets of gelatin

For the strawberry sauce:

  • 300 g of crushed strawberries
  • 60g icing sugar



  1. In a bowl, hydrate the gelatin sheets in cold water. Reserve 5 minutes.
  2. In a Le Creuset saucepan, place the cream, sugar and vanilla, and heat over medium heat until hot and the sugar has dissolved. It doesn't need to come to a boil.
  3. When the cream is hot, remove from the heat. Add the gelatin sheets, well drained of water, and stir until they dissolve in the cream.
  4. Pour the preparation over the mini Le Creuset cocottes , and let cool in the fridge for at least 2 hours.
  5. Meanwhile, chop the strawberries and mash them. Pass through a fine strainer and add the sifted icing sugar. With the help of some rods, mix well. Reserve in the fridge.
  6. When the panna cotta has set and has a good consistency, serve with some whole strawberries and the strawberry sauce on top. Delicious taste of spring!


Le Creuset iron saucepan and Le Creuset ceramic mini cocottes


Author of the recipe: Lola from Loleta Life, Market & Cooking


MONICA M. said:

Annie, puedes usar agar agar como gelificante natural. Se vende en povo o en copos y es un alga. Lo que hay que ir probando la cantidad, porque es más cara pero suele bastar con menos cantidad. Yo también probaré a hacerla en cuanto pueda. Saludos.

Annie said:

Me parece una receta muy apetitosa y vistosa, pero el tema de la gelatina no me convence, me parece mucha química.
No habría otra fórmula para obtener el mismo resultado?

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