Strawberry Blueberry Panna Cotta is a layered, Italian no-bake dessert served with summer berries. A perfect patriotic 4th of July recipe.

patriotic Strawberry Blueberry Panna Cotta

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!]

layers of Strawberry Blueberry Panna Cotta

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 :)

ingredients for Strawberry Blueberry Panna Cotta

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

small jar of Strawberry Blueberry Panna Cotta

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 to make Strawberry Blueberry Panna Cotta

How do you make strawberry blueberry panna cotta?

  1. In a small bowl, pour a fourth cup of cold water. Sprinkle the gelatin over the top and let it stand.
  2. 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.
  3. Remove from the heat and let cool, and then pour in the buttermilk and sour cream and whisk together.
  4. Divide the cream mixture between six to eight small clear jars and chill in the refrigerator uncovered.

a spoonful of Strawberry Blueberry Panna Cotta

How to make the compote:

  1. 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.
  2. 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.
  3. Add the remaining one cup of sliced berries and cook for another minute. Remove from heat and let cool in the pan.

2 jars of Strawberry Blueberry Panna Cotta

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!

beautiful blueberries on Panna Cotta

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.

a spoon in a jar of Strawberry Blueberry Panna Cotta

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!

picking fresh strawberries

More favorite summer recipes to try for 4th of July:

July 4th Cheese Board Recipe

Epic July 4th Charcuterie Board

4th of July Blueberry Caprese Skewers

Strawberry Blueberry Chocolate Pavlova

Easy Sugar Cookie Bars

Red, White, and Blue Cheesecake Cake

2 jars of Strawberry Blueberry Panna Cotta
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Strawberry Blueberry Panna Cotta

Make in little glass jars so you can see the layers. Serve with little spoons. Layers - Panna cotta, then the strawberry compote, then a sprinkle of blueberries, and then a sprig of fresh basil for garnish.

Ingredients

For the panna cotta:

  • 2 ½ tsp unflavoured powdered gelatin, 1 pkg
  • 1 ¼ cups whipping cream
  • 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.
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Strawberry Blueberry Panna Cotta

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