The best time to make Strawberry Panna Cotta is during the peak strawberry season, which varies depending on where you live.

In most regions, strawberries are at their prime from late spring through early summer.

Although, you can make strawberry compote using frozen strawberries! Simply substitute fresh strawberries with frozen ones in the same quantity. Since frozen strawberries tend to release more liquid, you may need to reduce the water slightly.

When it comes to buying ingredients for Strawberry Panna Cotta, you’ll find that most items are available at your local grocery store.

Full cream can typically be found in the dairy section. If possible, choose organic or grass-fed cream, as these options tend to have a richer flavor.

Gelatin powder is usually located in the baking aisle, near the other thickening agents like cornstarch or baking powder. If you prefer a higher quality or grass-fed gelatin, check out health food stores or specialty grocers. These sources often carry gelatin that is not only higher in quality but also more ethically produced.

White sugar is a common pantry staple, available in the baking section of virtually every supermarket.

Cinnamon spice is another ingredient that you’ll find in the spice aisle. For the best flavor, consider purchasing whole cinnamon sticks and grinding them fresh at home. This small step can significantly enhance the warm, spicy undertone in your panna cotta.

Fresh strawberries are best sourced from farmers’ markets during their peak season.

Raw or organic honey is ideal for this recipe, as it offers a more robust flavor.

If you’re looking for a vegetarian alternative to gelatin, agar-agar is a popular substitute. However, please remember that agar-agar sets more firmly and requires a different preparation method. You’ll need to dissolve it in hot water first before adding it to your cream mixture, and the resulting texture may be slightly different – firmer and less creamy than traditional panna cotta.

If you avoid refined sugars, you can substitute the white sugar with natural sweeteners like honey, maple syrup, or agave nectar. Keep in mind that liquid sweeteners might alter the texture slightly, making the panna cotta softer.

The full cream in this recipe can be partially substituted with whole milk or plant-based milk, like coconut or almond milk, for a lighter version. Coconut milk, in particular, pairs wonderfully with strawberries and will give your panna cotta a slight tropical twist.

If fresh strawberries aren’t available or are out of season, you can substitute them with other berries like raspberries, blueberries, or blackberries.

The method for making the compote remains the same, but the flavor profile will change depending on the fruit you choose.

Strawberry Panna Cotta is a versatile dessert that can seamlessly fit into a wide range of menus from casual dinners to formal gatherings.

During a romantic or fancy dinner, this Panna Cotta with Strawberry Compote can be a perfect dessert after grilled or baked dishes.

For an appetizer, start your meal with delicious Mediterranean Salmon Tartare or  Bacon Wrapped Asparagus.

For a main course, you can serve Pecan Crusted Salmon, Grilled Octopus Skewers, or Veal Cutlets.

The right drink can enhance the flavors of Strawberry Panna Cotta, making the entire dining experience more memorable.

A glass of champagne or sparkling wine pairs beautifully with this dessert. The bubbles and acidity in the wine help to cleanse the palate, while the fruity notes complement the strawberry compote.

Sparkling wine is particularly well-suited for a celebratory occasion, adding a touch of elegance to the meal.

If you prefer a non-alcoholic option, strawberry-infused water is a refreshing choice that pairs beautifully with the flavors of the dessert. Simply add fresh strawberries to a jug of water and let it infuse for a few hours in the fridge. The result is a subtly sweet, lightly flavored water that complements the panna cotta.

Herbal teas, particularly chamomile or mint, offer a soothing finish to the meal.

Strawberry Panna Cotta is best enjoyed fresh, but if you have leftovers, they can be stored in the refrigerator for up to two days.

Here are my tips for storing your panna cotta to ensure it stays fresh and delicious:

1. If you’ve made the panna cotta in individual servings, as I prefer, you can store it in the serving glasses or molds, making it easy to serve later.
2. If you’ve made extra strawberry compote, store it in a separate airtight container in the refrigerator. The compote can be kept for up to 3 days.

I have listed some of the tips below to get the best result:

•  Sprinkle the gelatin powder over cold water and let it sit for at least five minutes to bloom. This ensures a smooth, lump-free panna cotta.
•  When heating the cream, avoid boiling it. Boiling can cause the gelatin to lose its gelling properties, resulting in a panna cotta that doesn’t set properly.
• Allow the panna cotta to chill for at least four hours, though overnight is best. This ensures it has enough time to firm up properly.
• Taste your strawberries before adding honey. Adjust the amount of honey based on the natural sweetness of the strawberries.

Enjoy your perfect Panna Cotta with Strawberry Compote!