It all starts with strawberries and cream. And a dessert that lived in our Sundays.
For Agnes, panna cotta has always meant waiting. Her dad would walk in from the village pasticceria carrying a cardboard tray tied with red string, filled with paste for after lunch. Inside were the usual favourites: bignè, fruit tarts, occhi di bue made with thick pasta frolla. But tucked between them was the tiny panna cotta with strawberry sauce she loved most. Perfectly set. Never too wobbly. That thin bright layer on top. She would wait for that all week.
Sometimes, if the season was right, her mum would look at the tray and say, “Wait before you eat that pastry, let’s see if there are fresh strawberries outside.” They grew fragoline, the tiny wild strawberries that hide under broad leaves and smell like pure summer. Agnes would follow her into the garden, checking the plants one by one, collecting a handful of the smallest, sweetest berries. Tossing a few of them on top of that panna cotta made it feel like the most luxurious thing in the world.
Lunch would end on that sweet note. Her dad would switch on the cycling or football on TV, her mum would wash the dishes, and then would come the familiar, comforting line: “Shhhh, now it’s quiet time.” The canvas awning would be cranked down outside, the room would dim, and the kitchen-living room (one tiny, open space) would settle into that soft, sleepy atmosphere that only exists on an Italian Sunday afternoon.
Those are the flavours we wanted to bring back with this recipe.
This isn’t a restaurant panna cotta, it’s the one that lived in those slow Sundays. The one Agnes tried to recreate as she grew older, chasing that exact consistency she remembered. The one that tastes like home.
It’s smooth, lightly sweet, with just enough vanilla to feel indulgent without being heavy. The strawberry sauce is Fabio’s: bright, fresh, slightly tart. Simple, yet so satisfying.
These days, it’s the dessert we reach for when we want to give our friends and family the biggest of hugs through something simple. When the days stretch longer and strawberries finally appear in the market. When the house feels warm after lunch and you want something cool and soft to end the meal. A spoonful that brings back that feeling: the quiet, the warmth, the sense of time slowing down. The kind of dessert you make for someone because you want them to feel loved.
It looks more complicated than it is. But it isn’t difficult. What it asks for, really, is a little care and attention. And perhaps that’s why it tastes the way it does. The best food always seems to know when it’s been made with love.
Notes from our Venetian kitchen
- On the vanilla: This isn’t a vanilla-forward panna cotta. We use just a whisper of extract to balance the cream and let the strawberries shine. If you prefer more vanilla, double the amount of extra or scrape half a vanilla pod into the milk and cream as it warms.
- On the cream across countries: We use UK double cream (48% fat), but this is a luxury that cannot be found in many parts of the world. Use the richest cream available to you or whatever your country calls heavy/whipping cream. Aim for at least 35% fat if possible and increase the gelatine to 7g. Test a small batch first. The texture will be slightly less rich, but still delicious.
- On the gelatine: It shouldn’t be the case, but different brands may set at different strengths. If you’re trying a new packet, test a small batch first. Silver lining: you get to eat panna cotta to check the consistency.
- On turning it out (or not): Want to plate it? Brush the moulds slightly with vegetable oil before pouring the panna cotta in them. When ready to plate, dip the base in warm water for 3-5 seconds, you should see the edge just soften ever so slightly without melting. Flip onto a plate, and, holding the mould, swiftly shake forth and back to release. Nervous? Skip the plates entirely. Set it in beautiful glasses or mugs instead, spoon the sauce over just before serving. Just as elegant, zero fuss.
- On the strawberry sauce: Gentle heat, short time. You want the brightness to stay, never let it become jam (though jam would be delicious too).
- On serving: Alone is perfect. With a buttery biscuit or a splash of Amaretto on the side. Edible flowers or wild strawberries make it stunning.
- On making ahead: Make it in the morning or the day before, let it set in peace, serve after lunch.
- On leftovers: Extra sauce keeps for days. Spoon it over yogurt tomorrow, or stir into Prosecco on an evening when you want summer to feel real.
Ingredients
Serves 4
For the panna cotta
- 400g double cream (48% fat – see notes for alternatives)
- 100g whole milk
- 60g caster sugar
- 5g gelatine sheets
- 2 tsp vanilla extract (optional)
For the strawberry sauce
- 800g fresh strawberries
- 120g caster sugar
- juice of 1 lemon
- pinch of salt
Directions
1. Prepare the gelatine
Place the gelatine sheets in a bowl of ice‑cold water and leave to soak for 10 minutes.
2. Heat the panna cotta base
Add the cream, milk, sugar and vanilla to a saucepan. Heat gently until the mixture is steaming and just about to boil, stirring to dissolve the sugar.
3. Combine with gelatine
Remove from the heat. Squeeze the gelatine to remove excess water, then whisk it into the hot cream mixture until fully dissolved.
4. Rest and chill
Pour into moulds slightly brushed or sprayed with vegetable oil or small glasses. Let your panna cotta cool to room temperature. Cover the moulds or glasses loosely or with plastic wrap to prevent the cream from forming a skin or absorbing fridge odours. Refrigerate for at least 4 hours, or until fully set.
5. Cook the strawberries
Wash and chop the strawberries. Add them to a saucepan with the sugar, lemon juice and salt. Bring to a boil over medium heat and cook for 5 minutes.
6. Blend and strain
Blitz the mixture in a blender or food processor, then strain through a fine sieve to remove seeds.
7. Reduce the sauce
Return the strained sauce to the pan and simmer briefly until it reaches your desired consistency. Consider that it will be a little less runny when cooled.
8. Serve
If you’ve used moulds, unmould the panna cotta by briefly dipping each mould into warm water (3–5 seconds), then flip onto the serving plate and, holding the mould firmly over the plate, shake sideways to release and un-mould. Spoon the strawberry sauce over the top before serving.
If you’ve set them in glasses or cups, simply spoon the strawberry sauce over the top before serving.
Decorate with fresh mint leaves and edible flowers for a light, fresh finishing touch.
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