Strawberry Jam Panna Cotta recipe

Sweet creamy panna cotta is made summery with strawberry jam!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 3 25

Servings servings

Calories 415kcal

Pour the water into a medium saucepan. Sprinkle the envelop of gelatin and allow to sit for 1 minute.
Turn the burner onto low heat, and stirring often, allow the gelatin to melt (approximately 3-4 minutes).
Add the strawberries, 4 tablespoons of sugar and the lime juice. Increase the heat to medium and bring the mixture to a boil. Taste the mixture for sweetness and add more sugar by the tablespoon as needed. Allow to boil for 10 minutes, stirring periodically and smashing the strawberries. Note: if a less chunky jam is desired, use and immersion blender to puree some of the jam at the end before adding to the jars.
Remove from heat, stir in the St. Germain liqueur if using and pour ¼ cup of the jam into each jar. Allow to cool slightly, cover the top of the jars lightly with plastic wrap and then place in the refrigerator to fully set (approximately 1 hour).

Remove the jars with the strawberry jam from the refrigerator and set out at room temperature.
In a small mixing bowl combine ¼ cup plus 2 tablespoons warm water and the 2 packets of gelatin. Stir just to wet the gelatin. Set aside.
In a large saucepan over low heat combine the cream, half and half and sugar. Stir until the sugar has dissolved.
Add the gelatin and continue to stir to incorporate the gelatin. If the gelatin is solid, raise the heat slightly (medium-low) and whisk the mixture until the gelatin has dissolved. Remove from heat.
Add the vanilla extract and allow the panna cotta to cool slightly (do not pour hot liquid into the jars). Divide evenly between the jam jars. Seal and place back into the refrigerator to fully set (2-3 hours). Tip: placing jars on a small baking sheet will help stabilize the jars in the refrigerator.