Strawberry Panna Cotta with Mint and Honey

Strawberry mint panna cotta in glasses on wooden board.

5 from 1 vote

Strawberry Panna Cotta with Mint and Honey

This Strawberry Panna Cotta is the best gluten free summer dessert! It's made with fresh strawberries, mint, and lightly drizzled with honey.

Prep Time15

Cook Time15

Chilling Time:2 30

Total Time2 30

Course: Dessert

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: panna cotta with strawberries, strawberry mint panna cotta, gluten free panna cotta

Servings:

Calories: 527kcal

Author: Christine Rooney

Ingredients

¼ cup cold water
2 ¼ tsp. unflavored gelatin equals 1 packet
2 cups heavy whipping cream equals 1 pint
¼ cup sugar
1 tsp. pure vanilla extract
3 cups fresh strawberries washed and trimmed
2 Tbsp. lemon juice
⅓ cup fresh mint minced
2 Tbsp. honey or sweetener of choice

US Customary - Metric

Instructions

For The Panna Cotta:

Pour ¼ cup of cold water into a small mixing bowl. Sprinkle 1 packet 2 ¼ tsp. of unflavored gelatin over the cold water. Allow the gelatin to sit for 10 minutes at room temperature until it blooms. The mixture will become gel-like.
Place a sauce pan onto the stove top. Add 2 cups of heavy whipping cream, ¼ cup sugar, and 1 tsp. pure vanilla extract to the sauce pan. Heat the mixture to just below a boil, stirring until the sugar has dissolved.
Add the gelatin mixture to the sauce pan and continue to stir as it simmers just under a boil. Stir until the gelatin has dissolved. Remove the sauce pan from the heat and set aside.
Pour the cooked cream mixture into 4 small glasses (or serving dishes of choice). Allow the heavy cream mixture to come to room temperature (this takes about 30 minutes).
Once the cream mixture has reached room temperature, transfer the glasses to the refrigerator and allow to set for at least 2 hours or up to 24 hours.

For The Strawberry Topping:

Wash and trim 3 cups of fresh strawberries. Cut the strawberries into quarters or halves, depending on the size of the berries. Add the juice of ½ lemon (about 2 Tbsp.) to the strawberries and toss to coat.
Squeeze 2 Tbsp. of fresh lemon juice, being careful to remove any seeds before adding it to the strawberries.
Mince ⅓ cup of fresh mint leaves.
Place the chopped strawberries in a large mixing bowl and add 2 Tbsp. lemon juice and the minced mint. Toss until the berries are completely coated in the lemon juice and mint.
Place the bowl of strawberries in the fridge until the panna cotta has set.
To Serve: Once the panna cotta is set, spoon a generous amount of the strawberry mint mixture over the top of each one. Drizzle each panna cotta with 1 tsp. (or more) of honey and garnish with a sprig of mint.

Notes

Fresh raspberries, blackberries, blueberries, or berries of choice may be used in place of or in addition to strawberries.

Frozen strawberries may be used in place of fresh, but should be thawed before use. Keep in mind that frozen strawberries differ in texture than fresh ones.

Maple syrup, agave nectar, or brown rice syrup may be used in place of honey. Adjust the amount of sweetener used to drizzle over the panna cotta according to your desired level of sweetness.

Nutrition