Roasted Strawberry Panna Cotta

Roasting strawberries brings out their natural sweetness and creates a deep, jammy flavor that plays well with dark chocolate in this panna cotta recipe.

Roasted Strawberry Panna Cotta
Photo: Eva Kolenko
Active Time:
30 mins
Total Time:
5 hrs 15 mins
Nutrition Profile:


  • 5 cups strawberries, hulled, divided

  • 1 cup buttermilk

  • ¾ cup granulated sugar

  • 1 cup whole milk

  • ¾ cup heavy cream, divided

  • 1 vanilla bean or 1 teaspoon vanilla extract

  • 2 teaspoons unflavored gelatin

  • 3 tablespoons cold water

  • ¼ cup chopped dark chocolate

  • 2 teaspoons finely chopped fresh mint


  1. Preheat oven to 375˚F. Line a large rimmed baking sheet with parchment paper.

  2. Cut 4 cups strawberries in half and spread evenly on the prepared pan. Roast, stirring every 10 minutes, until very soft and starting to caramelize, 30 to 35 minutes. Let cool to room temperature, about 15 minutes.

  3. Transfer the roasted strawberries to a blender, add buttermilk and blend until smooth. Transfer to a large bowl or large glass measuring cup.

  4. Combine sugar, milk, 1/2 cup cream and salt in a small saucepan. If using vanilla bean, split in half lengthwise, scrape the seeds and add the seeds and pod to the cream; otherwise, add vanilla extract. Bring to a simmer over medium heat, then immediately remove from heat and let steep for 15 minutes.

  5. Sprinkle gelatin over water in a small bowl and let bloom for 1 minute. Whisk the bloomed gelatin into the warm cream until dissolved, taking care not to add too much air. Strain the mixture through a fine-mesh sieve into the strawberry mixture. (Discard solids.) Gently stir to combine. Ladle or pour the mixture into six 6- or 8-ounce ramekins. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to 3 days.

  6. Just before serving, combine the remaining 1/4 cup cream and chocolate in a small microwaveable bowl. Microwave on High until the chocolate begins to melt, 30 to 45 seconds. Stir until the chocolate is completely melted. Dice the remaining 1 cup strawberries and combine with mint in a small bowl. Top each panna cotta with a thin layer of chocolate sauce and some of the strawberries.

To make ahead

Refrigerate panna cotta (Steps 1-5) for up to 3 days.


Parchment paper, six 6- or 8-oz. ramekins

Nutrition Facts (per serving)

321 Calories
15g Fat
43g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 321
% Daily Value *
Total Carbohydrate 43g 16%
Dietary Fiber 3g 11%
Total Sugars 39g
Protein 5g 10%
Total Fat 15g 19%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Vitamin A 552IU 11%
Sodium 128mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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