Strawberry Milk Panna Cotta – Hiland Dairy

Strawberry Milk Panna Cotta

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Print Recipe
  • Prep Time
    15 Minutes

  • Cook Time
    10 Minutes

  • Servings


  • 1.5 cups Hiland Strawberry Milk
  • 1 packet (2.5 teaspoons) powdered gelatin
  • 1/2 cup granulated sugar
  • 1/8 teaspoon kosher salt
  • 1.5 cups heavy cream
  • 1 teaspoon vanilla extract


  • Very lightly grease 4-6 small ramekins with a neutral oil. Use a paper towel to wipe off any excess.
  • Pour the strawberry milk into a saucepan and sprinkle the gelatin over the top. Let the mixture sit for 3-5 minutes or until the gelatin slightly softens.
  • Place the saucepan over low heat and whisk until the gelatin dissolves (about 2-3 minutes). The milk should not be steaming or boiling – adjust the heat as necessary.
  • Add the sugar and salt and continue whisking until the sugar has fully dissolved, about 3 minutes more.
  • Remove from heat and whisk in the heavy cream and vanilla extract.
  • Pour the mixture into the ramekins and transfer to the refrigerator to chill. Refrigerate until fully set, about 4-6 hours.

You can eat the panna cotta straight from the ramekin or unmold it. To unmold the panna cotta, dip each mold briefly in hot water to loosen. Then invert onto a plate.

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