Roasted Strawberry Panna Cotta

Active: 30 Min. Total: 5 1/4 hours

Serves 6


  • 5 cups strawberries, hulled, divided

  • 1 cup buttermilk

  • 3/4 cup granulated sugar

  • 1 cup whole milk

  • 3/4 cup heavy cream, divided

  • 1 vanilla bean OR 1 teaspoon vanilla extract

  • 2 teaspoons unflavored gelatin

  • 3 tablespoons cold water

  • 1/4 cup chopped dark chocolate

  • 3 teaspoons finely chopped fresh mint

  • 1 pinch of salt

Step 1:

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

Step 2:

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

Step 3:

Transfer the roasted strawberries to a blender, add buttermilk and blend until smooth. Transfer to a large bowl.

Step 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.

Step 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). Stir gently to combine. Ladle or pour the mixture into 6 or 8 ounce ramekins. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to 3 days.

Step 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, 30-45 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.