Panna cotta with roasted strawberries

Prep Time
15m NOTE: + cooling, 5 mins soaking & 4 hours chilling time
Cook Time
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  1. Combine the strawberry and sugar in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves and mixture thickens. Cool slightly. Transfer to a blender and blend until smooth.
  2. Grease eight ⅔-cup (160ml) dariole moulds or ramekins. Place the gelatine in a medium bowl. Cover with cold water. Set aside for 5 mins to soak
  3. Combine the strawberry puree and cream in a clean saucepan over medium-low heat. Cook for 3-4 mins or until just heated through. Remove from heat. Squeeze excess liquid from gelatine leaves. Add gelatine to the cream mixture. Stir until gelatine dissolves.
  4. Place the yoghurt in a large bowl. Gradually add the cream mixture, stirring to combine. Pour the mixture into the prepared dariole moulds or ramekins. Place on a baking tray. Place in the fridge for 4 hours or until set.
  5. Meanwhile, to make the roasted vanilla strawberries, preheat oven to 180°C. Line a roasting pan with baking paper. Combine strawberry, sugar, vanilla and 2 tbs water in a large bowl. Arrange mixture in a single layer in the lined pan. Roast for 15 mins or until the strawberry softens. Set aside to cool completely.
  6. Invert the panna cottas onto serving plates. Serve with roasted strawberries.

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