Strawberry Prosecco Panna Cotta Recipe for Perfect Galentine’s Dessert

Let me tell you, the first time I made Strawberry Prosecco Panna Cotta for Galentine’s Day, the kitchen was filled with the sweet scent of simmering strawberries and the subtle fizz of prosecco. It was a treat for the senses—soft, creamy, and sparkling with pink hues that looked almost too pretty to eat (almost!). I still remember that moment—standing at my counter, spoon in hand, tasting the silky-smooth panna cotta as the tartness of fresh strawberries met the gentle lift of prosecco bubbles. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my family celebrated every occasion with something sweet. My grandma’s kitchen was always the heart of our home, and desserts marked every milestone, especially those rare “just because” celebrations. Fast forward, and here I am, making this Strawberry Prosecco Panna Cotta recipe to honor my closest friends on Galentine’s Day—a tradition that’s as much about laughter and love as it is about food. Honestly, I wish I’d stumbled upon this recipe years ago; it’s dangerously easy and delivers pure, nostalgic comfort with a grown-up twist.

My friends couldn’t stop sneaking bites off the counter, and let’s face it, I can’t blame them. It’s the kind of dessert you want to show off—a sweet treat for your girlfriends, a dazzling centerpiece for your Pinterest boards, and a sure way to brighten up any celebration. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and, of course, Galentine’s Day. If you’re looking for a dessert that feels like a warm hug and tastes like celebration, you’re going to want to bookmark this Strawberry Prosecco Panna Cotta recipe!

Why You’ll Love This Recipe

After years of experimenting with desserts, I can say this Strawberry Prosecco Panna Cotta recipe stands out for so many reasons. I’ve made countless panna cottas, but the combination of strawberries and prosecco here feels downright magical. Here’s why you’ll be hooked:

• Quick & Easy: Comes together in under 30 minutes (plus chilling)—perfect for those last-minute Galentine’s gatherings or when you’re short on time.
• Simple Ingredients: Nothing fancy required! You probably have most of these in your pantry or fridge already, and prosecco is easy to find at any store.
• Perfect for Celebrations: This dessert is made for parties—Galentine’s, birthdays, brunches, or any time you need a little sparkle in your life.
• Crowd-Pleaser: My friends (even the picky eaters) rave about this every single time. It’s creamy, light, and not too sweet—just right for adults and kids alike.
• Unbelievably Delicious: The texture is silky-smooth, and the flavor combo of rich cream, tart strawberries, and bubbly prosecco is next-level comfort food.

What really makes this Strawberry Prosecco Panna Cotta different from all the rest? I use a special technique—pureeing fresh strawberries, blending them with prosecco, and folding everything gently into the cream base. This locks in the flavor without making the dessert heavy or dense. Plus, the faint fizz from the prosecco gives it a celebratory lift. I’ve tried versions with gelatin sheets and different creams, but this formula is my best yet—foolproof, perfectly balanced, and absolutely gorgeous for sharing.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first spoonful. It’s comfort food reimagined: lighter, brighter, and with all the soul-soothing satisfaction you want from a dessert made for friends. Whether you’re aiming to impress without stress or just need a sweet pick-me-up, this Strawberry Prosecco Panna Cotta delivers every time.

What Ingredients You Will Need

This Strawberry Prosecco Panna Cotta recipe uses simple, wholesome ingredients that deliver bold flavor and a dreamy texture without any fuss. Most items are pantry staples, and you can easily swap or adjust for what you have on hand.

• For the Panna Cotta Base:
  • Heavy cream (2 cups / 480ml) – For that classic, velvety texture.
  • Whole milk (1 cup / 240ml) – Adds lightness; you can use 2% if preferred.
  • Granulated sugar (1/2 cup / 100g) – Just enough sweetness without overpowering.
  • Powdered gelatin (2 1/4 tsp / 7g) – Helps set the dessert; I like Knox or Dr. Oetker brands for reliability.
  • Vanilla extract (1 tsp / 5ml) – For a subtle flavor boost (try Nielsen-Massey if you want to splurge).
• For the Strawberry Prosecco Layer:
  • Fresh strawberries (1 1/2 cups / 225g, hulled and sliced) – Ripe berries make all the difference.
  • Prosecco (3/4 cup / 180ml) – Dry or semi-sweet, depending on your taste. I personally go for La Marca or Ruffino.
  • Lemon juice (1 tbsp / 15ml) – Brightens up the berries.
  • Powdered sugar (2 tbsp / 20g) – Sweetens the strawberry layer.
  • Powdered gelatin (1 tsp / 3g) – Ensures the top stays set but soft.
• Optional Garnishes:
  • Fresh mint leaves – Adds color and a refreshing aroma.
  • Extra sliced strawberries – For topping.
  • Crushed freeze-dried strawberries – For a pretty, Pinterest-worthy finish.

Substitution tips: If you want a dairy-free version, swap the heavy cream with coconut cream and use almond milk instead of whole milk. For a gluten-free panna cotta, all ingredients are safe as listed. If you can’t find fresh strawberries, frozen ones work too—just thaw and drain well.

Ingredient notes: During summer, try mixing in fresh raspberries for a fun twist. If prosecco isn’t your thing, substitute with sparkling rosé or even a non-alcoholic bubbly. The gelatin brands I mentioned always give me reliable results—no rubbery texture, just smooth, creamy dessert every time.

Equipment Needed

Making Strawberry Prosecco Panna Cotta doesn’t require fancy tools, but a few reliable kitchen items help make things easy and stress-free.

• Medium saucepan – For heating cream and milk. I use a non-stick one for easy cleanup.
• Whisk – Essential for blending the cream and sugar. A silicone whisk is gentle on non-stick surfaces.
• Heatproof mixing bowl – For dissolving gelatin and mixing layers.
• Blender or food processor – To puree the strawberries smoothly. I’ve used both, and either works just fine.
• Fine-mesh sieve – To strain strawberry puree for a silky texture (optional but recommended).
• Measuring cups and spoons – Precision matters, especially with gelatin.
• Small serving glasses, ramekins, or jars (6-8 oz / 180-240ml each) – For portioning and pretty presentation.
• Plastic wrap or lids – For covering while chilling.

If you don’t have a blender, mash the strawberries with a fork—it’s old-school, but it works! As for the ramekins, any small glass or jar will do. Budget-friendly sets are easy to find at most stores. For cleaning, soak the saucepan right after use—gelatin can get sticky fast!

Preparation Method

1. Bloom the Gelatin: Sprinkle 2 1/4 tsp (7g) powdered gelatin over 1/4 cup (60ml) cold water in a small bowl. Let sit for 5 minutes—it should look thick, almost like applesauce. (If it’s grainy, add a touch more water and swirl gently.)
2. Heat Cream Base: In a medium saucepan, combine 2 cups (480ml) heavy cream, 1 cup (240ml) whole milk, and 1/2 cup (100g) granulated sugar. Warm over medium heat, stirring often, until sugar dissolves and the mixture is steaming—not boiling. This takes about 3-5 minutes. (The cream should smell sweet and look silky.)
3. Add Gelatin: Remove the pan from heat. Whisk in the bloomed gelatin until fully dissolved. Add 1 tsp (5ml) vanilla extract and whisk again. (If you see any lumps, keep whisking until smooth.)
4. Pour and Chill: Divide the cream mixture equally into your 6-8 serving glasses or ramekins (about 1/2 cup / 120ml each). Let cool for 10 minutes, then cover loosely with plastic wrap. Chill in the refrigerator for at least 2 hours, or until set. (You’ll know it’s ready when it jiggles slightly but doesn’t slosh.)
5. Prepare Strawberry Prosecco Layer: While panna cotta sets, blend 1 1/2 cups (225g) hulled strawberries with 2 tbsp (20g) powdered sugar and 1 tbsp (15ml) lemon juice until smooth. Strain through a fine-mesh sieve for an extra silky finish. (The puree should be bright pink and smell amazing!)
6. Bloom Second Gelatin: Sprinkle 1 tsp (3g) powdered gelatin over 2 tbsp (30ml) cold water. Let stand for 5 minutes.
7. Heat Prosecco: In a small saucepan, gently warm 3/4 cup (180ml) prosecco until just steaming (not boiling—otherwise, you’ll lose the bubbles). Stir in the bloomed gelatin until dissolved.
8. Combine Layers: Mix the prosecco-gelatin mixture with the strawberry puree. Cool for 10 minutes.
9. Pour Over Panna Cotta: Once the cream layer is set, gently pour the strawberry prosecco mixture on top. Return glasses to the fridge and chill for another 2 hours, or until the top layer is softly set.
10. Garnish and Serve: Before serving, top with fresh mint, sliced strawberries, or a sprinkle of freeze-dried berries. Serve cold and enjoy!

Preparation notes: If you rush the chilling time, the layers might mix—patience pays off! If your gelatin doesn’t dissolve, gently reheat and whisk until smooth. For a firmer top, add an extra pinch of gelatin. The panna cotta should smell sweet and fruity, with a hint of prosecco fizz. I always prep ingredients before starting—makes the whole thing much smoother (and less frantic)!

Cooking Tips & Techniques

Here’s where experience really comes in handy—making Strawberry Prosecco Panna Cotta is easy, but a few techniques make all the difference.

• Gelatin Blooming: Don’t skip this step! If you just dump gelatin in hot liquid, it clumps and ruins the texture. Always bloom in cold water first.
• Temperature Matters: Never boil cream or prosecco. Gentle heat keeps flavors fresh and prevents curdling.
• Layering: Make sure the first layer is set before pouring the strawberry prosecco layer. Otherwise, you’ll end up with swirls (which, honestly, can be pretty but not what we’re going for here).
• Straining: For that Pinterest-worthy silky top, always strain the fruit puree. It takes a minute and makes all the difference.
• Chilling: Give the panna cotta plenty of time to chill. If you’re in a rush, set in the freezer for 30 minutes then transfer to the fridge. Just don’t forget about it!
• Multitasking: While the cream chills, prep your strawberries and prosecco—no wasted time.
• Personal Lessons: My first attempt, I didn’t strain the puree and ended up with seeds everywhere. Also, don’t try to skip the chilling time (I did, and the layers blended together—oops!).
• Consistency: Measure carefully, especially with gelatin. Too much, and you get rubber; too little, and it won’t set. I use leveled spoons and weigh on a kitchen scale for best results.

Honestly, panna cotta is forgiving—if you mess up, it’s still delicious. If the top layer is a little wobbly, just call it “rustic” and enjoy!

Variations & Adaptations

One of the best things about Strawberry Prosecco Panna Cotta? It’s endlessly adaptable. Here are my favorite ways to change things up:

• Dairy-Free: Use coconut cream and almond milk instead of the dairy base. The texture is just as smooth, with a hint of tropical flavor.
• Alcohol-Free: Swap prosecco with sparkling apple cider or a splash of lemon-lime soda. Kids love this version, and it’s perfect for family gatherings.
• Seasonal Twist: Mix in fresh raspberries, peaches, or cherries when strawberries aren’t in season. I’ve tried raspberry prosecco—super tart and vibrant!
• Flavor Variations: Add orange zest to the cream for a citrusy punch or infuse basil into the strawberry layer for a gourmet touch.
• Cooking Methods: Want individual servings? Pour into silicone molds, chill, and unmold for a dramatic plate presentation.
• Allergen Adjustments: For nut allergies, stick to regular milk and cream. For egg allergies, you’re safe—no eggs in this recipe.
• My Favorite Personal Variation: Last spring, I used wild strawberries and sparkling rosé instead of prosecco. The flavor was floral and the color absolutely stunning!

Customize to your heart’s content. Whether you want low-carb, vegan, or a different fruit combo, this recipe is flexible and forgiving.

Serving & Storage Suggestions

Strawberry Prosecco Panna Cotta is best served cold, straight from the fridge. I love presenting them in pretty glasses or jars—makes each portion feel special. Garnish with fresh mint and extra berries for a Pinterest-worthy look.

For pairing, serve alongside shortbread cookies, biscotti, or even a simple cheese board. A glass of chilled prosecco or sparkling water is a great match, especially for Galentine’s Day brunches.

To store, cover each panna cotta with plastic wrap or a lid and refrigerate for up to 3 days. If you want to make ahead, prepare both layers and chill overnight. For freezing, wrap tightly and freeze for up to 1 month; thaw in the fridge before serving. Don’t microwave—just let them come to temperature slowly.

Honestly, the flavors get deeper after a day in the fridge—the strawberry layer tastes even more intense and the cream mellows out. If you’re serving for a party, make the night before and relax!

Nutritional Information & Benefits

Each serving of Strawberry Prosecco Panna Cotta (about 1/2 cup / 120ml) has roughly:

• Calories: 220
• Fat: 14g
• Carbs: 18g
• Protein: 4g
• Sugar: 15g

Strawberries pack vitamin C and antioxidants, while the prosecco adds a festive twist with minimal alcohol per serving. The recipe is gluten-free as written and can be made dairy-free with simple swaps. Gelatin is protein-rich and easy on digestion (unless you’re vegan—then agar-agar works as a substitute!).

From a wellness perspective, this dessert is lighter than most cakes or pies—creamy, but not heavy. If you’re watching sugar, try reducing the powdered sugar in the berry layer. The ingredients are all real, whole foods (with a little bubbly for fun!), so you can indulge without guilt.

Conclusion

Strawberry Prosecco Panna Cotta is the kind of recipe you keep coming back to—simple, elegant, and bursting with flavor. It’s perfect for Galentine’s Day (or any day you want to celebrate friendship and sweetness). Customize it however you like—swap the fruit, change up the sparkling wine, or play with dairy-free options.

I love this dessert because it always sparks joy—whether I’m making it for my best friends or just for myself on a cozy night in. The creamy texture, the fresh strawberries, and that hint of prosecco make every bite feel special. If you try it, leave a comment or share your favorite twist—I’d love to see your creations and hear your Galentine’s stories!

Go ahead, bookmark this Strawberry Prosecco Panna Cotta recipe, and make it your new go-to for every celebration. You deserve a little sparkle!

FAQs

Can I make Strawberry Prosecco Panna Cotta ahead of time?

Absolutely! You can prepare both layers a day in advance and chill overnight. The flavors deepen and the texture stays perfect.

What can I use instead of prosecco?

If you prefer alcohol-free, swap prosecco with sparkling apple cider or lemon-lime soda. Sparkling rosé also works for a fun twist!

Is this recipe gluten-free?

Yes, Strawberry Prosecco Panna Cotta is naturally gluten-free. Just double-check your gelatin brand if you’re sensitive.

How do I unmold panna cotta for plating?

Dip the ramekin in hot water for 10 seconds, then run a knife around the edge. Flip onto a plate—it should slip out easily!

Can I use frozen strawberries?

Sure! Thaw and drain them first. The flavor is still delicious, and you’ll get that lovely pink color.

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