Preppy Kitchen











List of ingredients

  • 1½ cups whole milk 360mL
  • ½ cup sugar 100g
  • 1/4 oz unflavored gelatin 1 packet, 7g
  • ¼ cup cold water 60mL
  • 1 cup heavy whipping cream 240mL
  • 2 teaspoons vanilla bean paste or ½ vanilla bean scraped
  • 1 pound fresh strawberries hulled and cut in half or quartered
  • 1 teaspoon vanilla bean paste or extract 5mL
  • ¼ cup sugar 50g

Cooking Instructions

Step 1
In a medium pot, pour the milk and sugar, whisk together, and cook over medium-low heat by stirring frequently.
Step 2
Sprinkle the gelatine over a cool water, then set it aside.
Step 3
When the milk has reached around 140 degrees Fahrenheit (hot to the touch), whisk in the hydrated gelatine until fully dissolved, then remove from heat.
Step 4
Whisk in the cream and vanilla.
Step 5
Fill six ramekins or glasses with the mixture. Refrigerate for at least 6 hours.
Step 6
To make the roasted strawberries, preheat the oven to  425°F and add the halved or quartered strawberries, sugar, and vanilla in a mixing bowl. Bake for 20-25 minutes and make sure to stir halfway through.
Step 7
When the juices from your strawberries start to bubble, they're ready. Cover and cool the mixture in a bowl.
Step 8
Spoon the strawberries and juices onto the panna cotta just before serving.

Nutrition (per serving)

Protein 3g

Carbohydrates 35g

Fat 17g

Cholesterol 60mg

Sodium 42mg

Recipe Notes

  • Whenever possible, use high-quality milk as this recipe relies heavily on the richness and flavor of the milk.
  • Use milk and cream that has been homogenised.
  • Roasted strawberries are best when made with in-season fruit, but since roasting concentrates the flavour, it's also a great way to use less tasty or out-of-season berries.
  • Serve the roasted strawberries as an ice cream topping or a variation on strawberry shortcake.

Farm to Table does not own any of the recipes set out in this website. All credit and ownership for such recipes remains with the creator of such recipes. 

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