Panna Cotta with Slow-Roasted Strawberries

By Naperville Magazine
August 2026 View more Recipe

By Kelli Ra Anderson

Using just five simple ingredients, this beloved Italian dessert is wonderfully light, refreshing, and silky-smooth. Unlike a custard, which is baked and thickened with eggs, panna cotta derives its gentle wobble from the addition of gelatin and a few patient hours in the refrigerator. The result is worthy of a hot summer day.

What makes this version even more memorable is an intensely flavored, slow-roasted strawberry topping. Baked in the oven at 250 degrees for about two hours, this slow roasting process concentrates the berries’ flavor, deepens the color, and develops a tangy-sweet syrup that pairs so beautifully with this treat.

Best of all, its components can be made several days in advance, making it a perfect choice during the last lazy days of summer.

INGREDIENTS

4 cups heavy cream
2 teaspoons packaged gelatin
½ cup sugar
2 teaspoons vanilla bean paste or extract
Pinch of salt
2 pounds fresh strawberries
½ cup sugar

PRO TIP: Clumps can form in panna cotta using the traditional method of blooming or hydrating the gelatin in cold water in a separate dish. For a silkier texture, first mix the gelatin thoroughly with the other dry ingredients before adding liquid ingredients. This “bulking” process uniformly hydrates each particle for a much smoother result.

DIRECTIONS

1. In a medium saucepan, combine ½ cup sugar, pinch of salt, and gelatin. Whisk thoroughly to combine.

2. Pour in 2 cups of the heavy cream, whisk, and let the mixture rest for 5 minutes to hydrate the gelatin.

3. Add the vanilla and heat the mixture over medium heat, stirring until it reaches 150 to 160 degrees (about 5 minutes).

4. Remove from the heat and let cool until it reaches 105 to 110 degrees (about 15 minutes).

5. Add the remaining cream, stir, and pour into ramekins or wine glasses. (About 4-to-5-ounce portions.)

6. Cover with plastic wrap (or a baking sheet works well) and let chill in the refrigerator for a minimum of 6 hours, overnight, or up to 3 days.

7. For the topping, wash the berries and remove the stems. Cut the berries in half and toss to coat with ½ cup sugar. Spread them out in a single layer in a roasting pan or glass baking dish. Roast at 250 degrees for 2 hours, stirring halfway through.

8. Check for doneness. If the juices are still liquid, return to the oven for another 15 minutes, stir, and repeat until the juices have begun to thicken slightly. Remove from the oven and let it cool completely.

9. Top the panna cotta with the strawberries and serve in the ramekins. (Or, to turn them out onto a plate, run a thin knife around the ramekin sides and dip the base into hot water for 2 to 3 seconds, then cover the ramekin with the serving dish and flip.)

Photos: Kellira Media