Vanilla Strawberry Panna Cotta Jars
Panna cotta sounds fancy but is one of the easiest gluten-free desserts you can make. Warm cream, vanilla, a little gelatin, chill, done.
Layering in jars makes them portable for picnics and parties. The strawberry sauce can be fresh or lightly cooked for a jammy vibe.
Set them the night before so you’re free when guests arrive.
Silky vanilla panna cotta layered with fresh strawberry sauce in individual jars — naturally gluten-free, make-ahead friendly, and stunning at the table.
Vanilla Strawberry Panna Cotta Jars
Silky vanilla panna cotta layered with fresh strawberry sauce in individual jars — naturally gluten-free, make-ahead friendly, and stunning at the table.
Servings: 6 jars
Ingredients
Panna cotta
- 2 1/2 cups heavy cream
- 1/2 cup milk
- 1/3 cup sugar
- 2 tsp vanilla extract or 1 vanilla bean
- 2 1/4 tsp unflavored gelatin 1 packet
- 3 tbsp cold water
Strawberry layer
- 2 cups strawberries hulled and chopped
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Sprinkle gelatin over cold water; bloom 5 minutes.
- Warm cream, milk, sugar, and vanilla over medium heat until steaming (not boiling). Stir in bloomed gelatin until dissolved. Cool 10 minutes.
- Pour into 6 small jars. Chill at least 4 hours until set.
- Cook strawberries, sugar, and lemon over medium heat 5–8 minutes until saucy; cool completely.
- Spoon strawberry sauce over set panna cotta. Keep chilled until serving.
Notes
Vegetarian: use agar-agar per package conversion.
Keeps covered in the fridge up to 3 days.
Keeps covered in the fridge up to 3 days.
