Strawberry and Grapefruit Panna Cotta Verrines
Make strawberry and grapefruit panna cotta in elegant verrines with fresh fruit layers, creamy vanilla base and zesty citrus notes. Easy, make-ahead dessert.
This chilled dessert combines the silky richness of classic Italian panna cotta with the bright, refreshing flavors of fresh strawberries and grapefruit supremes, all layered artfully in individual glasses. Prepared from a base of cream, milk, sugar, and sheet gelatin infused with vanilla, the panna cotta sets into a smooth, lightly sweet custard. It is then topped with a vibrant strawberry coulis and finished with segments of pink grapefruit, whose slight bitterness balances the overall sweetness. Served well-chilled, this verrine is typically enjoyed as a light yet indulgent finale to spring and summer meals, offering contrasting textures, vivid colors, and a harmonious balance of creamy, fruity, and citrus notes.
Strawberry and Grapefruit Panna Cotta Verrines
Ready in advance with just a quick simmer and a stint in the fridge, these single-serve verrines make dessert stress-free for dinner parties or picnics. The recipe scales effortlessly and welcomes swaps—think raspberries instead of strawberries or orange segments in place of grapefruit—so you can tailor the flavors to whatever fruit looks best at the market.
Prep Time
25 minutes
25 minutes
Cook Time
10 minutes
10 minutes
Total Time
155 minutes
155 minutes
Ingredients
Heavy (whipping) cream, 40 cl
- Whole milk, 10 cl
- Caster sugar, 50 g
- Vanilla bean (split and scraped) or 1 tsp pure vanilla extract, 1 bean
- Gelatin sheets (gold grade, soaked in cold water), 2 sheets (≈4 g total)
- Fresh strawberries, 250 g
- Pink grapefruit (for supremes), 1 large (≈300 g net flesh)
- Icing sugar, 1 tbsp
- Honey (optional, to sweeten grapefruit), 1 tsp
- Fresh mint leaves (optional garnish), a few small leaves
Method
Soak the gelatin leaves in a bowl of cold water
- Rinse the strawberries under cold running water
- Remove the stems from the strawberries
- Cut the strawberries into small pieces
- Squeeze the juice from half a lemon
- Place half of the strawberry pieces in a saucepan
- Add 20 g of sugar to the saucepan
- Pour the lemon juice into the saucepan
- Cook the mixture over low heat for about five minutes
- Blend the cooked strawberries until smooth
- Pour the strawberry coulis into the bottoms of the serving glasses
- Chill the glasses in the refrigerator
- Split the vanilla pod lengthwise
- Scrape the seeds from the vanilla pod
- Pour the cream into a clean saucepan
- Add the milk to the cream
- Add 40 g of sugar to the saucepan
- Add the vanilla seeds and the scraped pod to the saucepan
- Bring the mixture just to a boil
- Remove the saucepan from the heat
- Discard the vanilla pod
- Drain the softened gelatin leaves
- Stir the gelatin into the hot cream mixture until completely dissolved
- Let the panna cotta base cool for about five minutes
- Slowly pour the cooled panna cotta over the strawberry coulis in the glasses
- Refrigerate the verrines for at least two hours until set
- Remove the peel from the grapefruit with a sharp knife
- Separate the grapefruit segments from the membranes
- Place the remaining fresh strawberry pieces on top of the set panna cotta
- Arrange the grapefruit segments over the strawberries
- Serve the panna cotta verrines well chilled
Nutrition
Calories
1897 kcal Protein
20 g Fat
149 g Carbs
132 g Fiber
10 g Sugar
114 g
1897 kcal Protein
20 g Fat
149 g Carbs
132 g Fiber
10 g Sugar
114 g
Notes
Bloom the gelatin in a splash of cold milk, then whisk it into cream that’s just warm—never hot—to guarantee a silky set without rubbery edges. Chill the first layer for 20 minutes before adding the coulis so the colors stay clean and separate. A fast grind of pink pepper or a few drops of fresh grapefruit juice on top right before serving sharpens the fruit flavors and wakes up the whole glass.
why this recipe
This strawberry and grapefruit panna cotta is a masterclass in balancing creamy indulgence with bright, refreshing fruit notes, offering a sophisticated yet accessible dessert that feels like spring in a glass. Silky vanilla-infused cream sets the stage for layers of sweet macerated strawberries and delicately segmented pink grapefruit, whose gentle acidity cuts through the richness and awakens the palate. Each spoonful delivers a luxurious melt-in-the-mouth texture punctuated by bursts of juicy freshness, making it as visually striking as it is delicious. Whether you’re looking to impress guests or simply treat yourself, this elegant verrine transforms simple ingredients into a restaurant-quality finale that’s surprisingly quick to prepare and wonderfully versatile for any occasion.
FAQs
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Frequently Asked Questions
Can I substitute agar-agar or powdered gelatin for the sheet gelatin, and if so, what amount should I use?
Yes. Replace the 2 gold gelatin sheets with 4 g powdered gelatin (≈1⅓ tsp or one standard envelope), blooming it in a little cold milk before whisking it into the warm cream. If you prefer agar-agar, use about 2 g powder (¾–1 tsp); whisk it directly into the cream–milk mixture, bring to a full 30-second boil to activate, then proceed—note that agar sets a bit firmer and faster than gelatin.
How far in advance can I prepare the panna cotta verrines, and how long will they stay fresh in the refrigerator?
Prepare the verrines up to 2 days ahead; the gelatin-set panna cotta itself keeps its silky texture for about 72 hours, but the fresh fruit toppings are at their best within 48 hours. Keep the glasses tightly covered in the coldest part of the fridge, and add any delicate garnishes (mint, pepper, extra juice) just before serving for peak freshness.
Can I make this dessert dairy-free or vegan without losing its creamy texture?
Yes—you can swap the cream/milk for an equal volume of full-fat coconut milk blended with barista-style oat or cashew cream to retain the necessary fat for a lush mouthfeel. Bloom 2 g agar-agar powder (or 4 g vegan “gelatin”) directly in the mixture, bring it to a 30-second boil to activate, then proceed; the panna cotta will set slightly firmer but still taste silky while the fruit layers remain unchanged and fully plant-based.