Strawberry Pannacotta

Strawberry Pannacotta

A Veneto inspired Easter meal ends with a delicious Strawberry Pannacotta. This refreshing dessert brings together perfectly, the mild acidity of the Prosecco DOC and sharpness of its strawberries to create a sweet and creamy final course.


  • 200 g fresh strawberries to garnish
  • 100 g almond crumble (or biscuit crumble)
  • Fresh basil to garnish
  • 18,5 cl double cream
  • 7 cl milk
  • 25 g sugar
  • 5 g vanilla
  • 4 g gelatine leaves
  • 50 cl water
  • 200 g sugar
  • 220 g ripe strawberries
  • 100 g strawberry puree
  • 20 cl Prosecco DOC Extra Dry
  • 15 g sugar
  • 8 g gelatine leaves


To make the panna cotta, mix the double cream well with milk, sugar and scrape in the vanilla seeds. Bring the mixture to boiling point and remove quickly from the heat. Melt the pre-soaked gelatine (in cold water) into the panna cotta mixture, and let it cool down while mixing.

To prepare the Prosecco DOC jelly, soak the gelatine in cold water and blend the strawberries until smooth. Pass the strawberry puree through a fine sieve. Heat a small quantity of the Prosecco DOC and melt the gelatine in it while still warm. Remove from the heat and add the rest of the Prosecco the strawberry puree.

Now you can build your layered dessert. Tumbler glasses are recommended. Pour in each glass a couple of spoons of panna cotta and let it set in the freezer for 10 minutes. Now you can pour in a spoon of Prosecco DOC jelly on top of the panna cotta and let it set for 10 more minutes in the freezer. At this stage you can add a slice of fresh strawberry if you wish to. Once the jelly is well set add another layer of vanilla panna cotta and so on until you have at least 3 white and 2 red layers. Keep it in the fridge until it is time to serve it.

Prepare  the strawberry sorbet in advance and remember that you can keep it in the freezer for a couple of months, so don’t worry too much about quantities.

Clean the strawberries thoroughly. Prepare the syrup by combining the water and sugar in a saucepan and bring to boil. Remove from the heat and allow to cool down. Blend the syrup with the ripe strawberries, pass through a fine sieve and pour it into the ice cream maker. Once ready, let it set in the freezer for a couple of hours.

To finish the desserts, add a spoonful of crumble on top of the pannacotta and sit a scoop of sorbet on top of it. Garnish with fresh basil and serve straight away with a cold glass of Prosecco DOC extra dry.

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.