Vanilla Bean Panna Cotta with Strawberries: A Spring Dessert

A gently set vanilla bean panna cotta, topped with strawberries and their juices, is a simple way to finish a spring lunch. Make it in glasses the day before, then add the fruit just before serving. There is no oven to switch on and no last-minute unmoulding.

This recipe uses a whole vanilla bean to infuse the cream, with the seeds scattered through each serving.

Vanilla bean panna cotta with strawberries

Serves: 6 small portions
Preparation: 20 minutes
Cooking: 10 minutes
Chilling: At least 6 hours, preferably overnight

Ingredients

For the panna cotta:

• 300 mL thickened cream
• 200 mL full-cream milk
• 60 g caster sugar
• 1 vanilla bean
• 1½ teaspoons powdered gelatine, approximately 4.5 g
• 2 tablespoons cold water

For the strawberries:

• 250 g strawberries, washed, hulled and sliced
• 1 tablespoon caster sugar, or less to taste
• 1 teaspoon lemon juice
• A few small mint leaves, optional

Method

1. Soften the gelatine. Place the cold water in a small bowl. Sprinkle the gelatine evenly over it and leave for 5 minutes to bloom. Check the packet instructions, as gelatine strength can vary.
2. Prepare the vanilla. Split the vanilla bean lengthways with a small knife. Scrape out the seeds and place both seeds and pod in a saucepan with the cream, milk and sugar.
3. Infuse the cream. Warm gently, stirring until the sugar dissolves and the mixture is steaming. Do not boil. Remove from the heat, cover and leave to infuse for 10 minutes.
4. Dissolve the gelatine. Remove the vanilla pod. If the cream has cooled, rewarm it gently until hot but not boiling. Add the bloomed gelatine and stir until completely dissolved.
5. Fill and chill. Divide between six small serving glasses or ramekins. Let the steam subside briefly, then cover and refrigerate promptly for at least 6 hours, preferably overnight, until set with a gentle wobble.
6. Prepare the topping. About 15 minutes before serving, toss the strawberries with the sugar and lemon juice. Leave to stand so the fruit releases some juice.
7. Serve. Spoon the strawberries and their juices over the chilled panna cotta. Add mint leaves if using.

Which vanilla beans should I use?

Use a vanilla bean that you can split and scrape easily. Madagascar vanilla beans are a good starting point for this cream-based dessert. Add both the seeds and the pod during the infusion, then remove the pod before pouring.

Tips for a smooth, gently set panna cotta

• Bloom powdered gelatine in cold water before adding it to the warm cream.
• Stir until the gelatine has fully dissolved. If you notice lumps, strain the mixture through a fine sieve before filling the glasses.
• Serve in glasses rather than turning the panna cotta out. This recipe is designed for a soft, spoonable set.
• Give it enough chilling time. A few extra hours in the fridge are better than trying to rush the setting process.

Can I make panna cotta ahead?

Yes. Prepare it the day before, cover and refrigerate, then add the strawberry topping shortly before serving. Keep the fruit separate until you are ready to serve.

Can I use frozen strawberries?

Yes, although the texture will be softer. Defrost them in the fridge and serve with a little of their juice, adding sugar and lemon to taste. Fresh strawberries give a firmer topping.

Is panna cotta vegetarian?

This version contains gelatine, so it is not vegetarian. Agar-agar behaves differently and is not a direct substitute in the same quantity; use a recipe developed specifically for it.

A simple dessert for spring entertaining

Serve these small panna cottas after a relaxed weekend lunch or as a make-ahead finish to a spring dinner. Vanilla, cream and strawberries need little decoration: a spoonful of fruit and its juices is enough.