A delicious pannacotta with strawberry jelly


Pannacotta is the right recipe for those who rarely step into the kitchen. And also for those who have a sweet tooth, and want to eat something quickly…me for example 🙂

Sometimes I feel like eating something sweet so much that if I don’t, I feel like I will die.

10 minutes PREPARATION
10 minutes COOKING


  • 250 ml milk
  • 250 ml sweet cream
  • 50 gr sugar
  • 1 vanilla pod or 1 vanilla aroma teaspoon
  • 10gr + 8 gr gelatine (sheets)
  • 500 ml clear strawberry juice (you can also use syrup but you need to water it down a bit)
  • 250 gr clean strawberries


  1. First make the jelly cause it needs to sit in the fridge for a while before you add the milk mixture.
  2. Melt 10 gr of gelatine according to the instructions on the bag. Cut fresh strawberries into little pieces and leave aside.
  3. Pour the clear strawberry juice into a special bowl (you can also pour in the syrup but you need to dilute it a bit) and warm up until it begins to boil. Take it off of the burner and add the filtered gelatine then stir it until it melts completely.
  4. Put the panna cotta moulds under cold water from the tap and pour the strawberry jelly into them.
  5. Gradually add the freshly chopped strawberries piece by piece so that you fill out the gelatine.
  6. Put the moulds into the fridge until it gets firm while you are preparing the milk mixture.
  7. Melt 8 gr of gelatine according to the bag's instructions.
  8. Pour milk, sweet cream, sugar and vanilla into a special pot and heat until it reaches the boiling point, then take the pot off of the burner and add in the drained gelatine.
  9. Mix well until the gelatine melts completely. Pour the finished mixture into the same mould as the strawberry jelly, but only if the jelly gets completely firm.
  10. Put everything together in the fridge to cool down. You will get the best results if it stays there overnight.
  11. To take the panna cotta out of the mould the next day you need to put the exterior of the mould into the hot water. Then unstick the sides of the panna cotta from the mould with a levelling knife and turn the mould over (upside-down, with the open side of the mould facing the plate) and hit the bottom of the mould a few times until the panna cotta ends up on the plate.
  12. You can, but you don't have to, decorate it with mint leaves or some fresh strawberries.

And this is how I came up with this recipe…

Strawberry jelly

I made this strawberry jelly in a very unusual way. Once I made strawberry jelly with some really bad strawberries. They produced so much water during the cooking process that I was just startled. Then I decided to make jam out of them (it was excellent because we ate it right away), and I strained the strawberries  and left the excess fluid, that is the strawberry juice. And it paid off…I got a panna cotta in the strawberry jelly.

The substitute for this holy water is strawberry syrup.

Put 10 gr of gelatine in cold water and leave it be for about 10 minutes.

While the gelatine is set aside…you need to warm up the strawberry syrup (or the holy water from my bad strawberries as I did) to the boiling point and it take off the burner. Mix the gelatine into the strawberry syrup (you don’t need to put extra sugar in there because it’s already sweet enough) and stir with a spatula until it melts entirely…Then leave aside for a few minutes.

Fresh strawberries

I took fresh strawberries and cut them into little pieces for decoration. We will later put them into the jelly….to make your panna cotta look like its from a magazine :).

Before continuing with making the rest of pannacotta I prepared moulds. If you don’t have moulds use small glasses or jars. You don’t have to go through trouble of taking everything out, just dive in there and enjoy 🙂

I put the moulds quickly under cold water from the tap and filled them with 1 – 1,5 cm of strawberry jelly, give or take. I patiently put strawberry pieces into the jelly, and then put everything together in the fridge to cool down for at least an hour.

Before continuing with filling them I checked if everything was firm so that my mixtures didn’t combine and so I wouldn’t I end up with a messy pannacotta…but I would still eat that as well 🙂


I had some milk and sweet cream, and I always have vanilla pods, but if you can’t find them, vanilla extract is always easily available. And every house has sugar.

Now…if you like pannacotta with a fuller taste, that is, more fatty, then replace the milk with sweet cream.

But, before I did all of the above, I put 8 gr of gelatine in cold water and set it aside until I made the main piece.

Then, I combined the milk, sugar, sweet cream and vanilla together into one pot and put it on the burner. I let it boil for one second, but not more than that.

Put the filtered gelatine into the warm mixture of milk and sweet cream and stir until it melts completely.

I set it aside for a bit, until my strawberry jelly became totally firm. But I didn’t let the milk mixture get completely firm before pouring it.

I poured the milk mixture into the same bowl where the strawberry jelly had been and put it aside to cool.

I let it cool for as long as I could wait 🙂

I couldn’t help myself but try some before it was done…but then I had to stick the teaspoon directly into the mould. Everything was ideal after only a few hours (it’s best if you leave it to cool down overnight)…

I took the pannacottas out of the moulds by putting them into the hottest water possible for 2-3 seconds and then, with the help of a levelling knife, unstuck the edges of the pannacotta from the moulds… I hit it two-three times and the pannacotta popped out onto the plate in full glow 🙂

And voila : )

Panakota recept sa jagodama/ Pannacotta Recipe with strawberries Panakota recept sa jagodama/ Pannacotta Recipe with strawberries


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