True Lemon Panna Cotta with Pontchatoula Strawberries

True Lemon Panna Cotta with Pontchatoula Strawberries

Panna Cotta is an Italian gelatin-based dessert made with cream, sugar, and whatever flavorings your heart desires! Recipe submitted by Bite and Booze.


1 quart heavy whipping cream
1/2 cup sugar
6 packets True Lemon
2 packets gelatin
6 tablespoons cool water
1 pint Pontchatoula Strawberries, stemmed and sliced
1 cup Chianti
2 tablespoons local honey

  1. Place cream in sauce pan over medium heat. Stir in sugar and continue to heat until cream is steaming but not boiling and sugar is completely dissolved.
  2. Stir in True Lemon until it is completely dissolved. Place gelatin and water in a mixing bowl and allow gelatin to absorb the water. Let it stand until the cream is ready.
  3. When the cream is up to temperature and everything is dissolved, remove from the heat. Pour the cream over the gelatin in the mixing bowl. Gently mix.
  4. Allow to cool for a few minutes before evenly pouring it into either 8-10 ramekins (to invert onto a plate) or wine glasses (to serve directly out of). Place containers with panna cotta mixture into a refrigerator and allow to set for at least three hours or overnight.
  5. In a small saucepan, heat the Chianti over medium-low heat. When warm, add in sliced strawberries and honey and allow it to simmer for about 10 minutes for all the flavors to combine together, stirring occasionally to ensure that the honey is dissolved.
  6. Either top the cold panna cotta with the hot strawberry-Chianti sauce, or allow the sauce to cool, scoop on top of the panna cotta, and keep it refrigerated until ready to eat.

Makes 8-10 servings. This recipe can be made 3 hours ahead of time or even overnight.