Daily Treat: Light Strawberry Panna Cotta (Plant-Based & Low Sugar)

Easy Homemade Strawberry Panna Cotta（パンナコッタ）

In Italian, “panna” means heavy cream and “cotta” means cooked. Panna cotta is an unbaked, velvety dessert made by gently heating heavy cream, milk, and sugar together, then setting it with gelatin in the fridge.

If you love creamy desserts, panna cotta holds a truly special place. At first glance, it might look like a simple milk pudding, but take just one bite and you will immediately taste the difference. Its true appeal lies in its silky, melt-in-your-mouth texture and remarkably rich, elegant flavor.

Instead of steaming or baking, all you do is gently warm the heavy cream and milk. While it brings to mind an elegant afternoon tea, it is surprisingly easy to make!

If there is one thing to keep in mind, it is the calorie count. However, you can easily make a delicious batch using plant-based whipping cream instead.

Nutritional Comparison (per 100g)

Nutrient	Dairy Heavy Cream(40–45% Milk Fat)	Plant-Based Cream/Whip(Vegetable Oil Blend)
Calories	~400–430 kcal	~350–390 kcal
Protein	~1.8–2.0 g	~1.2–3.9 g
Fat	~40–45 g	~35–40 g
Saturated Fat	High	Medium to High
Trans Fat	Trace amounts	Trace to low
Carbohydrates (Net Carbs)	~2.5–3.0 g	~3.0–5.0 g
Cholesterol	~110–130 mg	Nearly 0 mg / Trace
Vitamin A	Rich	Low
Vitamin E	Trace amounts	Rich

Keeping the calories lighter makes it completely guilt-free, which somehow makes it taste even better!

Untopped, it keeps well in the refrigerator for about 3 to 4 days. Give it a try!

Ingredients (Serves 3): Panna Cotta

Using 220ml WECK glass jars.

The Panna Cotta Base:

Heavy Cream (Plant-based): 100g
Milk: 200g
Sugar: 20g
Gelatin Powder: 5g

Golden Rules for Ratios:

Heavy Cream: While the traditional ratio is often 1:1, I prefer a 2:1 ratio (milk to cream) and use plant-based cream to keep the calories and fats a bit lighter.
Gelatin: Aim for 1.5% to 2% of the total liquid volume for the perfect wobble.
Sugar: A standard guideline is 10% of the total liquid volume. My recipe is slightly less sweet than this, making it ideal if you plan to add fruit sauces or jams!

The Strawberry Jelly Topping:

Water: 100g
Sugar: 20g
Gelatin Powder: 2g
Fresh Strawberries: 70g (diced)

How to make Panna Cotta

Prepare the Panna Cotta Base

Heat the liquids: Pour the cream and milk into a saucepan and place over medium heat.
Dissolve the sugar: Once the mixture is warm, add the sugar and stir until completely dissolved.
Monitor the temperature: Heat until just before it reaches a boil, then remove from the heat immediately.
Add the gelatin: Sprinkle the gelatin into the mixture and stir well until fully dissolved.Crucial Tip: Gelatin loses its thickening power if it gets too hot (boiled). Avoiding excessive heat is the absolute secret to ensuring your panna cotta sets perfectly every time!
Strain for smoothness: Pour the mixture into your containers through a fine-mesh sieve. This removes any undissolved bits and ensures a perfectly uniform, velvety texture.
Chill: Refrigerate for about 4 hours until firmly set.

Add the Strawberry Jelly Layer

Prepare the jelly liquid: Bring water to a boil, then turn off the heat. Add the sugar and gelatin, stirring until dissolved.
Cool down: Let the jelly mixture cool until it reaches approximately 25°C – 30°C.
Assemble: Place the finely diced strawberries onto the surface of the chilled panna cotta.
Final Set: Gently pour the cooled jelly liquid over the strawberries. Return to the refrigerator to chill until the top layer is set.

Expert Advice for Gelatin Beginners

If you are nervous about using gelatin, try this “Pre-melt” method:

Place the gelatin in a small heatproof bowl with a little water (about 20g–30g) to let it bloom (soak).
Microwave it for about 20 seconds until it reaches 60°C – 70°C. Once it is completely liquefied, stir this into your main mixture.
Note: I use a type of gelatin that allows me to skip this step, but following this process is the safest way to avoid lumps and ensure a successful set!

Mix It Up: Flavor Variations

One of the best things about this recipe is its versatility! Once you’ve mastered the basic base, you can easily transform it into a completely different dessert. Here are a few of my favorite ways to play with the flavors:

Royal Milk Tea: Steep two Earl Grey tea bags in the milk and cream while heating for a fragrant, floral twist.
Rich Matcha: Whisk high-quality matcha powder into the sugar before adding it to the pot for a vibrant, earthy treat.
Roasted Coffee: Add a teaspoon of espresso powder or a splash of strong cold brew for a “Latte-style” Panna Cotta that pairs perfectly with chocolate sauce.
Seasonal Fruit: Swap the strawberries for mango, peach, or blueberries depending on what’s in season!

📖Read the Japanese version of this article here! [簡単ストロベリーパンナコッタレシピ]　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!