We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

Panna Cotta with Balsamic Strawberries

Panna Cotta with Balsamic Strawberries

Adapted from Barefoot Contessa at Home cookbook

Yield: 8 servings 1x
Prep: 6 hours 10 minsCook: 5 minsTotal: 6 hours 15 minutes


For the Panna Cotta

3 tablespoons cold water

1 packet unflavored gelatin powder

3 cups heavy cream

2 cups plain whole-milk yogurt (non-fat greek yogurt may also be substituted if whole-milk yogurt can’t be found at your market)

1 ½ teaspoons vanilla extract

1 vanilla bean

¾ cup sugar

For the Balsamic Strawberries

4 pints (8 cups) sliced fresh strawberries

5 tablespoons balsamic vinegar

2 tablespoons sugar

½ teaspoon freshly cracked black pepper

Freshly grated lemon zest, for garnish


To Prepare the Panna Cotta

In a small bowl, add 3 tablespoons cold water. Sprinkle the gelatin powder on the water, and stir to combine. Let sit for 10 minutes to allow the gelatin to fully dissolve.

In the meantime, in a medium bowl, whisk together half (1½ cups) of the heavy cream, the yogurt and the vanilla extract – mixing well to combine. Remove the seeds from the vanilla bean (cut the bean lengthwise with a sharp knife and then use the tip of the knife to scrape the seeds out of the bean); add vanilla seeds to the cream mixture.

In a small pan, heat the other 1½ cups of heavy cream and the sugar over medium heat. When the mixture comes to a simmer, remove from the heat and stir in the dissolved gelatin. Stir until completely dissolved. Add the hot cream-gelatin mixture to the cold cream mixture and mix well.

Pour the mixture into ramekins or custard cups (or a single, wide flat bowl will also work if you do not have ramekins) and chill until cold. Once the panna cottas are completely chilled, cover with plastic wrap and refrigerate overnight (or at least another 6 hours).

To Prepare the Balsamic Strawberries

Approximately half an hour before serving the panna cotta, in a bowl, combine the sliced strawberries, balsamic vinegar, sugar and black pepper. Let the mixture sit at room temperature to allow the flavors to combine.

To Serve

To serve the panna cotta, run the tip of a sharp knife around the custard in the ramekin and dip the bottom in a shallow pan of hot water to loosen the custard from the bottom of the dish. Place a dessert plate tightly over the ramekin and carefully invert the dessert so that the custard comes out of the ramekin. (Shake the ramekin gently if necessary to get the panna cotta out.)

Serve each panna cotta with the balsamic strawberries and a sprinkling of grated lemon zest on top.

Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Cuisine: Italian Method: no-bake