Strawberry Blueberry Panna Cotta
Strawberry Blueberry Panna Cotta is a layered, Italian no-bake dessert served with summer berries. A perfect patriotic 4th of July recipe.
Friends, this Strawberry Blueberry Panna Cotta recipe has a warm and creamy vanilla flavor, with the freshest summer berries.
It’s easy to make ahead for the 4th of July or Memorial Day! If you’re looking for a simple and easy 15 minute dessert for the same day, try our patriotic Panna Cotta recipe.
Strawberry Blueberry Panna Cotta
If you’ve been following my blog for years, I’m sure you are familiar with my love for fresh berries, and how frequently we use them in our recipes. Having grown up in southern Oregon, berries were plentiful, and a staple in the summertime. [Want to make a savory panna cotta? Try this Panna Cotta Basil Appetizer! or this Savory Panna Cotta with Crab and Dill – so good!]
Fresh summer berries in Strawberry Blueberry Panna Cotta
Today, use fresh berries in this Strawberry Blueberry Panna Cotta recipe! We prepared it in three layers–a delicious cream layer, the strawberry compote, and then topped with fresh blueberries. Pull out this premade dessert from the fridge on the 4th of July and show a little love for your county :)
Strawberry Blueberry Panna Cotta Ingredients
Let’s get started with these easy ingredients:
For the panna cotta:
- Unflavored powdered gelatin
- Whipping cream
- Granulated sugar + salt
- Vanilla extract
- Buttermilk
- Full-fat sour cream
- Fresh blueberries
For the berry compote:
- Fresh strawberries
- Granulated sugar
- Lemon juice
- Pinch of salt
What is panna cotta made of?
A typical recipe of panna cotta is like a very basic pudding recipe, prepared using cream and milk, and thickened with gelatin.
What does panna cotta taste like?
If you love custard, then you will love panna cotta. It’s creamy and sweet, and you can add different flavors and fruit to the recipe.
How do you make strawberry blueberry panna cotta?
- In a small bowl, pour a fourth cup of cold water. Sprinkle the gelatin over the top and let it stand.
- In a saucepan over medium-high heat, add cream, sugar, salt, and vanilla and stir. Bring the cream mixture just to a simmer, whisking occasionally. Add in the gelatin and stir until it dissolves.
- Remove from the heat and let cool, and then pour in the buttermilk and sour cream and whisk together.
- Divide the cream mixture between six to eight small clear jars and chill in the refrigerator uncovered.
How to make the compote:
- Place one cup of sliced strawberries in a medium saucepan with the sugar, lemon juice and salt. Cook and stir over medium-high heat until the berries start to break down.
- Turn the heat down to low and continue cooking and stirring, pressing the berries as you stir. You can use a potato masher or the back of a spoon to mash the berries.
- Add the remaining one cup of sliced berries and cook for another minute. Remove from heat and let cool in the pan.
Tips and Substitutions:
- Panna cotta can be covered with plastic wrap and refrigerated for up to three days.
- If the panna cotta curdles, then you have used too much heat. Gelatin does not dissolve well at low temperatures, so make sure and use a warm mixture to dissolve the gelatin quickly.
- Change up the blueberries and strawberries for a mix of berries.
- Swap out the berries for mango, bananas, kiwi, or orange.
- Use fresh mint sprigs instead of basil.
- Want to make a Summer Cherry Compote Recipe? This would be fantastic with this panna cotta recipe!
How do you serve panna cotta?
Make in little glass jars so you can see the layers. Serve with little spoons.
Top with a sprig of fresh basil for garnish.
Fresh picked strawberries
We visited our old hometown and drove by all of our previous homes a few weeks ago. One thing we loved was picking warm, fresh strawberries at our friend Jeannie’s side yard. And then eating them with homemade ice cream. So good.
Home is like having your heart in one place and soul in another. You can actually feel at home in two places!
This recipe tastes amazing, especially when berries are in season, so bring on summer berries and sweet “home” memories!
ENJOY!
More favorite summer recipes to try for 4th of July:
Epic July 4th Charcuterie Board
4th of July Blueberry Caprese Skewers
Strawberry Blueberry Chocolate Pavlova
Red, White, and Blue Cheesecake Cake
Get the Recipe:
Strawberry Blueberry Panna Cotta
Ingredients
For the panna cotta:
- 2 ½ tsp unflavoured powdered gelatin, 1 pkg
- 1 ¼ cups whipping cream
- ⅓ cup granulated sugar plus 1 Tbsp
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 ¼ cups buttermilk
- 1 cup full-fat sour cream
- 1 cup blueberries
- Fresh basil sprigs
For the berry compote:
- 2 cups sliced, fresh strawberries, divided
- ½ cup granulated sugar
- 1 Tbsp fresh lemon juice
- Pinch salt
Instructions
To make the panna cotta:
- In a small bowl, pour 1/4 cup cold water. Sprinkle the gelatin over the top and let it stand for 10 minutes.
- In a saucepan over medium-high heat, add cream, sugar, salt, and vanilla and stir. Bring the cream mixture just to a simmer, whisking occasionally. Add in the gelatin and stir until it dissolves.
- Remove from the heat and let cool for 5 minutes. Pour in the buttermilk and sour cream and whisk.
- Divide the cream mixture between 6-8 small clear jars and chill in the refrigerator uncovered for 3- 4 hours.
To make the berry compote:
- Place 1 cup of sliced strawberries in a medium saucepan with the sugar, lemon juice and salt. Cook and stir over medium-high heat until the berries start to break down, about 10 minutes.
- Turn the heat down to to low and continue cooking and stirring for 15-20 minutes, pressing the berries as you stir and mashing them. You can use a potato masher or the back of a spoon.
- Add the remaining 1 cup of sliced berries and cook for another minute. Remove from heat and let cool in the pan.
- Optional for making the compote ahead: Store in an airtight container in the refrigerator until ready to serve.
- When ready to make the dessert, remove the small jars of panna cotta from the fridge and divide the berry compote among the jars. Divide the 1 cup of blueberries into 6-8 jars and sprinkle on top. Garnish with a little sprig of fresh basil and serve with small spoons.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
