If you think elegant desserts are too complicated to make at home, this simple strawberry lychee panna cotta recipe will absolutely change your mind. It’s one of those show-stopping treats that looks like it came from a fancy restaurant but is secretly, wonderfully easy to put together.
Honestly, the hardest part is just waiting for it to set in the fridge! We’re talking about a silky, creamy, melt-in-your-mouth dessert that’s bursting with the sweet, floral notes of lychee and the bright, summery flavor of fresh strawberries. It’s the perfect light dessert for a dinner party, a special occasion, or even just a Tuesday when you feel like treating yourself.
This isn’t just another dessert recipe; it’s your new go-to for a surprisingly easy treat that will have everyone asking for seconds. You don’t need any special equipment, and the steps are incredibly straightforward. Let’s get started on making this incredible strawberry lychee panna cotta.
Why Trust This Recipe? Hi, I’m Sarah! I’ve been a passionate home baker for over 15 years, and my kitchen is my happy place. My goal is to create recipes that are both impressive and approachable. I believe everyone can make amazing desserts from scratch, and this panna cotta is a perfect example. It has been tested and tweaked to perfection to ensure you get a flawless, creamy result every single time.
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What is Strawberry Lychee Panna Cotta?
So, what exactly is this delightful concoction? At its heart, panna cotta is an Italian dessert that literally translates to “cooked cream.” It’s a beautifully simple pudding made from cream, sugar, and a setting agent—usually gelatin (FDA). The result is a texture that’s unbelievably smooth and delicate, somewhere between a custard and a jello, but infinitely more luxurious.
Our version takes this classic foundation and gives it a vibrant, fruity twist. We infuse the creamy base with the subtle, sweet, and almost perfume-like flavor of lychee. Then, we top it all off with a fresh, bright strawberry coulis that cuts through the richness perfectly. The combination of strawberry lychee panna cotta is a match made in dessert heaven—it’s refreshing, indulgent, and stunning to look at.
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Strawberry Lychee Panna Cotta Recipe
A creamy and sweet strawberry panna cotta, this is the first layer of a beautiful two-toned dessert that’s easy to make ahead.
- Total Time: 4 hours 20 minutes
- Yield: 8–10 servings 1x
Ingredients
1 package unflavored gelatin
1 cup heavy cream
2 cups half-n-half
2 cups chopped strawberry
1 tablespoon strawberry syrup (optional)
Instructions
1. In a medium saucepan, combine 1 package of gelatin and 1 cup cream. Heat on low to medium until just boiling, and then set it aside.
2. Gradually add in the rest of the strawberry panna cotta ingredients.
3. Strain and divide the strawberry mixture into 8-10 cups or moulds, filling each about halfway.
4. For a creative touch, rest the cups on a 45-degree angle in a large muffin pan so the panna cotta sets at an angle.
5. Let it cool and set in the fridge for 4 hours before adding the next layer.
Notes
Use fresh, ripe strawberries for the best flavor.
Straining the mixture is key to achieving a silky-smooth texture.
The optional strawberry syrup can enhance the color and taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 25mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Why You’ll Love This Recipe
There are so many reasons to fall head over heels for this dessert.
- It’s Incredibly Easy: Don’t let the fancy name fool you. If you can heat liquid in a saucepan, you can make this. It’s a fantastic recipe for beginners who want to make something that looks and tastes impressive without a ton of effort.
- Perfect for Parties: Because it needs to be made ahead of time to set, it’s the ideal dessert for entertaining. No last-minute scrambling in the kitchen while your guests are waiting. Just pull these beauties out of the fridge and serve.
- So Much Flavor: The pairing of strawberry and lychee is just sublime. It’s sweet, a little tart, and wonderfully aromatic. It’s a sophisticated flavor profile that both kids and adults will love.
- It’s Gorgeous! The contrast between the pale, creamy panna cotta and the vibrant red strawberry topping is a visual treat. It’s an elegant dessert that will get you plenty of compliments.
Ingredients You’ll Need
Let’s talk about what you’ll need. The list is surprisingly short and simple.
For the Panna Cotta
- Heavy Cream: This is the star of the show. You need full-fat heavy cream (around 35% milk fat) to get that rich, luxurious texture.
- Whole Milk: A little milk helps to lighten the mixture slightly, so it’s not overly heavy.
- Granulated Sugar: Just enough to sweeten the cream without being cloying.
- Lychee Syrup: You can get this from a can of lychees. It’s packed with that signature floral flavor.
- Unflavored Gelatin Powder: This is what makes the magic happen and sets the cream. Agar-agar can also be used as a substitute if you’re looking for a vegan option.
- A Splash of Vanilla Extract: This rounds out the flavors beautifully.
For the Strawberry Lychee Topping
- Fresh Strawberries: The fresher, the better! This is a great recipe to make during peak strawberry season.
- Fresh or Canned Lychees: You’ll want to chop these up to mix in with the strawberries.
- A Little Sugar: Depending on how sweet your strawberries are, you may want to add a tablespoon or two.
- Squeeze of Lemon Juice: This brightens up the fruit flavor and balances the sweetness.
Step-by-Step Instructions
Ready to make this easy recipe? Let’s walk through it.
How to Make the Panna Cotta Base
- Bloom the Gelatin: First things first, you need to “bloom” the gelatin. Pour the cold milk into a small bowl and sprinkle the gelatin powder evenly over the top. Let it sit for about 5-10 minutes. It will absorb the liquid and become all wrinkly and jelly-like. This step is super important for ensuring your panna cotta is smooth and not lumpy.
- Heat the Cream: While the gelatin is doing its thing, combine the heavy cream, sugar, and lychee syrup in a medium saucepan. Warm it over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture is just starting to simmer. Don’t let it come to a rolling boil! You just want it hot.
- Combine and Dissolve: Once the cream mixture is hot, take it off the heat. Add the bloomed gelatin and the vanilla extract. Whisk everything together until the gelatin has completely dissolved into the hot cream. You shouldn’t see any gelatinous bits left.
- Pour and Chill: Now, carefully divide the mixture among your serving glasses, ramekins, or molds. You can pour them straight or at an angle for a cool, modern look (just prop them up in a muffin tin). Pop them in the refrigerator and let them chill for at least 4-6 hours, or preferably overnight. They need to be completely firm.
How to Prepare the Fruit Topping
- Macerate the Fruit: This is just a fancy word for letting the fruit sit in sugar to draw out its juices. In a medium bowl, combine the chopped strawberries, chopped lychees, sugar, and lemon juice. Give it a gentle stir.
- Let it Sit: Let the fruit mixture sit at room temperature for about 20-30 minutes. The strawberries will release their delicious juices, creating a natural syrup.
- Serve it Up: Once your panna cotta is fully set, spoon a generous amount of the strawberry lychee topping over each one right before serving. Enjoy!
Expert Tips for the Perfect Panna Cotta
Want to make sure your panna cotta is absolutely perfect? Here are a few pro tips.
- Don’t Boil the Cream: Overheating the cream can affect the final texture and cause the gelatin to weaken. Just bring it to a gentle simmer.
- Strain the Mixture: For an extra-silky smooth panna cotta, you can pour the cream mixture through a fine-mesh sieve before pouring it into your glasses. This will catch any undissolved bits of gelatin.
- Give it Time: The hardest part is the waiting game. Be patient and let the panna cotta set completely. Rushing it will only lead to a soupy dessert.
- Get Creative with Molds: You can use just about anything to set your panna cotta—wine glasses, small jars, teacups, or traditional ramekins. If you want to unmold it, lightly oil the inside of your mold first.
Help! My Panna Cotta Didn’t Work
Even the easiest recipes can sometimes go sideways. Here’s a quick troubleshooting guide for this classic dessert.
- It Didn’t Set: This is the most common issue and it usually means one of two things: your gelatin didn’t dissolve properly, or you didn’t use enough. Make sure your gelatin is fully bloomed and dissolved in the hot cream. Also, check the expiration date on your gelatin—old gelatin can lose its power!
- It’s Rubbery: Uh-oh, the opposite problem. A rubbery panna cotta is a sign of too much gelatin. It’s a delicate balance. Stick to the recipe measurements precisely for that perfect, gentle wobble.
- It’s Grainy or Lumpy: This usually happens if the gelatin didn’t dissolve completely. Always bloom it in cold liquid first and whisk it thoroughly into the hot cream mixture. Straining the mixture is your best friend here.
Serving and Storage Suggestions
To serve, simply spoon the fresh fruit topping over the chilled panna cotta. You could also add a sprig of fresh mint for a pop of color.
As for storage, you can keep the panna cotta (without the topping) covered in the refrigerator for up to 3-4 days. The fruit topping is best made fresh, but you can store it in an airtight container in the fridge for a day or two as well.
