Vanilla Panna Cotta with Strawberry Compote
Prep Time
5 minutes
Cook Time
5 minutes
6 servings


Panna Cotta
1 pkg (7 g) unflavoured gelatin powder
1/2 cup (125 ml) whole milk, divided
2 cups (500 ml) 35% whipping cream
1/4 cup (60 ml) sugar
1 tbsp (15 ml) vanilla extract
Strawberry Compote
2 cups (500 ml) sliced strawberries
1/3 cup (75 ml) sugar
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) cornstarch
3 tbsp (45 ml) water


Panna Cotta
  1. Sprinkle the gelatin over half the milk; let stand for 5 minutes or until gelatin has softened.
  2. Meanwhile, heat cream, remaining milk and sugar in a saucepan set over medium heat until the mixture starts to simmer around the edges of the pan.
  3. Stir in gelatin mixture; whisk until dissolved. Stir in vanilla. Strain through fine-mesh sieve. Cool slightly.
  4. Divide the mixture among 6 dessert glasses. Cover with plastic wrap and refrigerate for 6 hours or until set. Before serving, top with Strawberry Compote.
Strawberry Compote
  1. Add strawberries, sugar and lemon juice to a heavy-bottomed saucepan set over medium-high heat. Bring to a boil, stirring often. Simmer for 2 to 3 minutes.
  2. Whisk water with cornstarch until smooth and stir into strawberry mixture. Cook, stirring occasionally, for 1 to 2 minutes or until thickened. Cool completely.
  1. Panna cottas can be made up to 3 days in advance and kept chilled until ready to serve.
  2. Strawberry Compote can be made up to 1 to 2 days in advanced and kept chilled until ready to serve.