One of my most memorable evenings began and ended with this panna cotta.

During our cooking class in a rented villa in Tuscany last month, we enjoyed pouring Chianti and turning up the music while Giuseppina guided us through creating this regional classic. As we crafted pasta, seasoned pork loin with garlic and rosemary, and fried sage leaves, the panna cotta rested in the fridge. We nearly forgot our little custards, but I'm so grateful we didn't. Read on to discover how I added a new twist when I returned home: I collaborated with friends to give these panna cottas a delightful crunch with almonds.

vanilla panna cotta with strawberriesvanilla panna cotta with strawberries on tray



When a recipe features just a few ingredients, quality matters. I chose organic whole milk, cream, and a fresh vanilla bean for a custard bursting with flavor. Topping them with roasted almonds gives the perfect crunch, balancing the sweetness of fresh strawberries.

The outcome is a dessert that's far greater than its components! The key takeaway from our cooking class was that simple recipes often shine the brightest, especially when crafted with love for each ingredient.

vanilla strawberry panna cotta on tray


Panna cotta was a staple on restaurant menus in Tuscany, with each chef offering their unique spin (and I wanted to try them all). While some versions used buttermilk or yogurt, this classic recipe with milk, cream, and sugar became my favorite. The addition of basil provided an unexpected yet delightful flavor enhancement.

I'm excited to experiment with various toppings to make this dish seasonal throughout the year. Here are a few ideas:

  • Spring: diced mango, toasted coconut almonds, and shredded coconut
  • Fall: fresh figs, honey roasted almonds, and fresh basil
  • Winter: blood orange slices, roasted salted almonds, and rosemary


These panna cottas are the ideal dinner party dessert, as they can be fully prepared ahead of time. You can make the custard the night before and simply add the toppings just before serving.

Making these panna cottas took me back to that enchanting night in Italy. The scent of sweet strawberries mingled with fresh basil on my cutting board reminded me of our Tuscan kitchen. The beauty of learning a new recipe in a new setting is that it can be recreated anytime, instantly transporting you back. Keep scrolling for the recipe, and I'd love to hear about your favorite culinary memories from your travels!

Ingredients

Ingredients

  • 2 1/2 tsp. (1 package) unflavored gelatin
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup + 1 tablespoon sugar, divided
  • 1 vanilla bean
  • 4 cups sliced strawberries
  • zest and juice of 1 lemon
  • 1/2 cup chopped almonds
  • 2 tablespoons basil, thinly sliced

Instructions

  1. Sprinkle the gelatin over 1/4 of the milk in a bowl and let it sit for 2 minutes to soften.
  2. In a saucepan over medium heat, combine the remaining milk, cream, and 1/4 cup of sugar. Split the vanilla bean and scrape the seeds into the cream. Heat until small bubbles form around the edges, then remove from heat and let cool slightly.
  3. Gradually whisk the warm milk into the gelatin until dissolved completely. Pour the mixture into four jars or ramekins, cover, and refrigerate for at least 4 hours or overnight.
  4. Meanwhile, mix the strawberries, lemon zest, juice, and remaining sugar. Let it sit for at least an hour or up to 4 hours to macerate.
  5. When ready to serve, top the panna cotta with the macerated strawberries, chopped almonds, and basil. Enjoy!