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Strawberries & Cream Panna Cotta

Saura Madani
Mascarpone Panna Cotta with Macerated Strawberries
Servings 2 ramekins


Mascarpone Panna Cotta

  • 5 oz. cream
  • 3/4 tsp gelatin powder
  • 1 Tbsp cold water
  • 1 oz. sugar
  • 5 oz. mascarpone

Macerated Strawberries

  • 4 oz strawberries, quartered
  • 1 Tbsp sugar
  • 1 Tbsp lemon juice


  • Sprinkle gelatin powder over cold water in a small bowl, set aside.
    In a medium bowl, place mascarpone, set aside. Combine cream and sugar in a small sauce pot. Heat on medium high, stir to dissolve the sugar. Once cream is hot, stir in bloomed gelatin. Pour cream mixture over mascarpone and gently whisk to incorporate. Do not whisk too much as you do not want to incorporate air and make bubbles. Evenly divide mixture between 2 ramekins.Place ramekins in the refrigerator to set up, about 2-3 hours.
  • While the panna cotta is setting up, place quartered strawberries in a small bowl. Sprinkle over sugar and lemon juice. Toss to coat strawberries. Place in the refrigerator until ready to serve.
    To serve, spoon strawberries over panna cotta. Enjoy!