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Perfect Champagne Panna Cotta Recipe with Easy Macerated Strawberries

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A quick and elegant dessert featuring silky panna cotta infused with champagne and topped with fresh macerated strawberries, perfect for special occasions or casual celebrations.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • 2 ½ teaspoons (about 8 grams) gelatin powder
  • ¾ cup (180 ml) champagne
  • 1 teaspoon vanilla extract
  • 1 pint (450 grams) fresh strawberries, hulled and sliced
  • 1 tablespoon lemon juice
  • Optional: mint leaves for garnish

Instructions

  1. Sprinkle 2 ½ teaspoons (about 8 grams) of gelatin powder over ½ cup (120 ml) cold whole milk in a small bowl. Let it sit for 5-10 minutes until it swells and becomes spongy.
  2. In a medium saucepan, combine 2 cups (480 ml) heavy cream, ½ cup (100 g) sugar, and 1 teaspoon vanilla extract. Heat over medium-low, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (around 170°F / 77°C).
  3. Remove the saucepan from heat. Stir in the bloomed gelatin mixture until completely dissolved.
  4. Allow the cream mixture to cool slightly (about 10 minutes), then gently fold in ¾ cup (180 ml) of champagne.
  5. Divide the mixture evenly into 6 ramekins or serving glasses. Let them cool to room temperature before transferring to the fridge.
  6. Refrigerate for at least 4 hours, ideally overnight, until set but still jiggly.
  7. While the panna cotta chills, hull and slice 1 pint (450 grams) of fresh strawberries. Toss them gently with 1 tablespoon lemon juice and ¼ cup (60 ml) champagne. Let sit at room temperature for at least 30 minutes.
  8. Spoon the macerated strawberries over the panna cotta just before serving. Garnish with fresh mint leaves if desired.

Notes

Do not boil the cream mixture to avoid breaking down the cream. Bloom gelatin properly in cold milk before adding to hot cream to prevent lumps. Cool the cream mixture before folding in champagne to preserve bubbles. Chill panna cotta slowly for best texture. Macerate strawberries at room temperature for optimal flavor infusion. For unmolding, dip ramekins briefly in warm water and invert onto a plate.

Nutrition

Keywords: panna cotta, champagne dessert, macerated strawberries, easy dessert, elegant dessert, creamy dessert, quick panna cotta, celebration dessert

Find it online: https://cooksyla.com/perfect-champagne-panna-cotta-recipe-with-easy-macerated-strawberries/