Strawberry Prosecco
Panna Cotta

A Rich Italian Creamy Dessert

A slice of cake is perfect to be served with a scope of vanilla ice cream.

Panna Cotta is a simple dessert originating from Northern Italy and means ‘cooked cream’. 

It is a rich sweetened cream dessert, which is aromatized with vanilla, and a sparkly taste of Prosecco. 

Serves 7 persons

40 mins.


60 mins.


2- 24 hrs.


Cream Ingredients

Strawberry Coulis Ingredients




Dissolve the gelatin in 1 tbsp. of cold water and set aside.    


  • 500ml double cream
  • 250ml milk
  • 75g caster sugar
  • 2 tsp. vanilla extract

In a saucepan, over low to medium heat simmer the double cream, milk, and caster sugar.  

Add the vanilla essence and continue stirring to dissolve the sugar. 


Add the dissolved gelatin and continue stirring, until the gelatin has dissolved and is combined into the cream mixture.    


Remove from the heat and set aside to cool for a few minutes before pouring the cream into the dessert cups.  


Use a muffin tray to place the dessert cups. 

When pouring the cream mixture into the cup, hold the cup slightly diagonally- pouring the mixture at an angle. 


Chill in the fridge for up to 2 hours or until it is set (can let it set overnight). 


  • 600g fresh Strawberry
  • 100g caster sugar
  • 8 tbsp. Prosecco

Make the berry sauce: add the strawberries and caster sugar to a pan, and let it simmer over low heat. 

Add the prosecco and continue stirring- allowing the sugar to be dissolved. 


Tasting a little of the sauce, add more prosecco if you feel like more needs to be added, to cater to your taste. 


Remove from the heat and let it cool for a few minutes. 


Pour the sauce into the smoothie maker and blend. 


Using a strainer, pour the blended sauce into a pyrex measuring jug. 


Take the dessert cups out of the fridge; the cream mixture should be set after a couple of hours later. 

Pour the strawberry sauce onto the dessert cups. 


Keep the dessert chilled in the fridge until is served. 

Have you tried this recipe?

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