This iconic recipe is so delicious, we didn’t a change a thing! This recipe, originally submitted by a Canadian dairy farming family in 2014, has stood the test of time! This classic, cool dessert can be enjoyed simply with strawberries or elevated by the addition of dried lavender or rosemary for a fresh summer flavour. This is one of 17 delicious recipes found in the 2022 Milk Calendar.

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PREP10 min
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Cooking5 min
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Ready in15 min

Ingredients

TOPPING

Instructions

  1. Step
    In a large bowl, sprinkle gelatin over water; let stand for 5 minutes to soften.
  2. Step
    In a saucepan, combine cream, milk and sugar. Scrape the seeds out of the vanilla bean and add seeds and bean to saucepan. Bring to a simmer over medium heat, stirring often. Remove vanilla bean and pour cream mixture over gelatin. Stir well until gelatin is dissolved and smooth. Pour into six 1/2-cup (125 mL) jars, glasses or dessert dishes. Cover with plastic wrap and refrigerate for about 3 hours or until set.
  3. Step
    Meanwhile, using a mortar and pestle, grind sugar and lavender or rosemary together. Stir into strawberries and mash together using a potatomasher or fork. Spoon on top of each panna cotta to serve.

Notes

This recipe was inspired by the Strawberries & Potted Cream recipe from the 2014 Milk Calendar, shared by Nichele & Gerhardus Steenbeek. Recipe contributor & testing by Jennifer MacKenzie. You can view the original recipe here.

Nutritional info per serving:

1/6th Recipe

Calories 340
Fat 29 g
Saturated Fat 18 g
Trans Fat 0 g
Cholesterol 105 mg
Sodium 50 mg
Carbohydrates  18 g
Fibre 1 g
Sugars 15 g
Protein  4 g

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MAKE AHEAD!

Panna Cotta and Topping can be made separately and refrigerated up to 2 days ahead.