• Desserts

Panna Cotta with Strawberry Compote



For the Panna Cotta:

  • 2 cups (500g) of heavy cream
  • 1/3 cup (80g) of sugar
  • 2 sheets of gelatin (about 8g)
  • 1 tablespoon of vanilla extract

For the Strawberry Compote:

  • 7 oz (200g) of strawberries
  • 1/3 cup (about 100ml) of water
  • 1 sheet of gelatin


Panna Cotta:

  1. Base Preparation: Soak the gelatin sheets in cold water. Bring the cream, sugar, and vanilla to a boil. Remove from heat and add the squeezed-out gelatin, stirring until fully dissolved.
  2. Resting: Strain and pour into glasses. Allow to cool, then refrigerate until fully set.

Strawberry Compote:

  1. Compote Preparation: Cut the strawberries into small pieces and place them in a saucepan with the water. Heat without bringing to a boil. Add the previously softened and squeezed gelatin sheet. Stir until dissolved.
  2. Finishing: Let the compote cool and then gently pour it over the set panna cotta. Refrigerate until it is thoroughly chilled.
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