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Perfect Strawberry Basil Panna Cotta Recipe with Honey Balsamic Glaze

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A silky smooth panna cotta infused with fresh basil and topped with a strawberry basil mixture and a tangy-sweet honey balsamic glaze. This elegant yet simple dessert is perfect for special occasions or a refreshing treat.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 2/3 cup granulated sugar (135 g)
  • About 10 fresh basil leaves, gently bruised
  • 2 ½ teaspoons gelatin powder (about 8 g)
  • 3 tablespoons cold water (45 ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh strawberries, chopped (225 g)
  • 3–4 fresh basil leaves, finely chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons honey (mild-flavored like clover or wildflower)
  • ¼ cup honey (85 g)
  • 3 tablespoons balsamic vinegar (45 ml)
  • Pinch of salt

Instructions

  1. Bloom the gelatin by sprinkling 2 ½ teaspoons of gelatin powder over 3 tablespoons of cold water in a small bowl. Let it sit for 5–10 minutes until spongy.
  2. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 2/3 cup granulated sugar, and bruised basil leaves. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is just about to simmer (around 175°F or 80°C). Do not boil.
  3. Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl to remove basil leaves.
  4. While the cream is still warm, whisk in the bloomed gelatin until fully dissolved, then stir in 1 teaspoon vanilla extract.
  5. Divide the panna cotta mixture evenly into ramekins or glasses (about 6–8 depending on size). Let cool to room temperature (about 20 minutes), cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  6. Prepare the strawberry basil topping by combining chopped strawberries, finely chopped basil, 1 tablespoon lemon juice, and 2 tablespoons honey in a bowl. Mix gently and let macerate at room temperature for 15–20 minutes.
  7. Make the honey balsamic glaze by combining ¼ cup honey, 3 tablespoons balsamic vinegar, and a pinch of salt in a small saucepan over low heat. Stir occasionally and simmer gently until thickened slightly (about 8–10 minutes). Remove from heat and cool to room temperature.
  8. Once panna cotta is set, spoon the strawberry basil topping over each serving and drizzle with the honey balsamic glaze. Garnish with a small basil leaf or thin strawberry slice if desired.

Notes

Always bloom gelatin in cold water first to avoid clumps. Do not boil the cream mixture to maintain smooth texture. Strain the cream to remove basil bits for silky panna cotta. Chill for at least 4 hours or overnight for best texture. Let the honey balsamic glaze cool before drizzling to avoid running. For dairy-free version, substitute heavy cream and milk with full-fat coconut milk and use agar-agar instead of gelatin.

Nutrition

Keywords: panna cotta, strawberry panna cotta, basil panna cotta, honey balsamic glaze, easy dessert, creamy dessert, summer dessert, gluten-free dessert, dairy-free option

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