A light and refreshing dessert for any time of the yearThere are some desserts that never go out of style, simple, elegant, and always welcome at the table. Panna cotta is one of those desserts. With its silky texture and delicate flavor, it feels both comforting and a little bit special at the same time.

I first started making this strawberry panna cotta years ago, and for a while it became one of those desserts I kept returning to again and again.

It is incredibly easy to prepare, requires only a few ingredients, and the result is always impressive. When you bring it to the table in little glasses with that bright red strawberry topping, it instantly looks beautiful.What I love most about this dessert is how light it feels. Unlike heavier desserts with layers of pastry or buttercream, panna cotta is smooth and delicate.

The cream gives it richness, but the texture stays soft and refreshing, especially when served cold straight from the refrigerator.

The strawberry sauce adds the perfect contrast. Fresh strawberries cooked briefly with a little sugar create a vibrant sauce that is slightly sweet, slightly tangy, and full of natural flavor. When poured over the creamy panna cotta, the two layers balance each other beautifully.

It is also one of those desserts that works perfectly for entertaining. You can prepare everything a day ahead, keep the glasses in the refrigerator, and simply add the strawberry sauce before serving. No last minute stress, no complicated steps, just a lovely homemade dessert waiting to be enjoyed.In the warmer months this dessert feels especially appropriate. It is cool, refreshing, and not too heavy after a meal. But honestly, it is the kind of sweet treat you can enjoy any time of the year when you want something simple yet satisfying.

If you love strawberries and creamy desserts, this panna cotta is definitely one to try.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the panna cotta
200 ml milk
200 ml heavy whipping cream
5 g gelatin powder
50 g sugar
1 tsp vanilla extract

For the strawberry sauce
450 g fresh strawberries
2 tbsp water
70 g sugar

Directions

Place the gelatin in a small bowl with 2 tablespoons of cold water and let it sit for about 5 to 10 minutes until it softens.
In a medium saucepan combine the milk, cream, and sugar.

Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
Remove from the heat and stir in the vanilla extract.

Let the mixture cool for about 5 minutes, then add the softened gelatin. Stir well until the gelatin completely dissolves.
Pour the mixture into serving glasses or ramekins and refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is fully set.
To prepare the strawberry sauce, wash the strawberries, remove the stems, and cut them into quarters.
Place them in a small saucepan with the sugar and water. Cook over medium heat until the mixture just begins to simmer and the strawberries soften.
Blend the mixture until smooth, then pass it through a fine sieve to remove the seeds.
Let the sauce cool completely and refrigerate until ready to serve.
Before serving, spoon the strawberry sauce over the chilled panna cotta.