Creamy Stawberry Panna Cotta

This classic, cool dessert can be enjoyed simply with strawberries or elevated by the addition of dried lavender or rosemary for a fresh summer flavour.

Prep Time

10 min

Cook Time

Cook: 5 min, Chill: 3 hrs

Total Time

3 hrs 15 min


  • large bowl
  • saucepan
  • mortar and pestle


  • 1 envelope (7 g) unflavoured gelatin (1 tbsp/15 mL)
  • 1/4 cup (60 mL) cool water
  • 2 cups (500 mL) 35% whipping cream
  • 1 cup (250 mL) 2% milk
  • 1/4 cup (60 mL) granulated sugar
  • Half a vanilla bean or 1 tsp (5 mL) vanilla extract


  • 1 tbsp (15 mL) granulated sugar
  • Pinch of dried, food-grade lavender or rosemary
  • 1 1/2 cups (375 mL) small fresh ripe strawberries



  1. In a large bowl, sprinkle gelatin over water; let stand for 5 minutes to soften.
  2. In a saucepan, combine cream, milk and sugar. Scrape the seeds out of the vanilla bean and add seeds and bean to saucepan. Bring to a simmer over medium heat, stirring often. Remove vanilla bean and pour cream mixture over gelatin. Stir well until gelatin is dissolved and smooth. Pour into six 1/2-cup (125 mL) jars, glasses or dessert dishes. Cover with plastic wrap and refrigerate for about 3 hours or until set.
  3. Topping: Meanwhile, using a mortar and pestle, grind sugar and lavender or rosemary together. Stir into strawberries and mash together using a potato masher or fork. Spoon on top of each panna cotta to serve.


Panna Cotta and Topping can be made separately and refrigerated up to 2 days ahead.