Aldo Zilli’s strawberry panna cotta red berry sauce

Award-winning chef Aldo Zilli shares his easy and healthy dessert recipe using fresh berries.

A grey plate with sliced strawberries and panna cotta on top and next to it panna cotta with red berry sauce

Simon John Owen For Benecol

By Aldo Zilli | Published - 17 Sep 2025

Ingredients

250ml double cream
100g caster sugar
1 vanilla pod
2 gelatine leaves
150g strawberries
mint leaves
4 tbsp red berry sauce
2 tsp Benecol strawberry yogurt

Method

For the panna cotta

Wash the strawberries, cut them in half and keep on the side.
Place the gelatine leaves in cold water until soft.
Mix cream, milk the sugar the vanilla cut in half and place in a saucepan, bring to the boil. Off the heat add the soaked gelatine leaves and mix with a whisk until dissolved. Pass trough a sieve.
Add the yogurt, place in a dariole mould and leave in the fridge at least 12 hours before serving. Serve with the strawberries on the side, red berry sauce over the top and mint leaves.

For the red berry sauce

Wash the berries, cut the strawberries in half.
Place the berries in a saucepan with the sugar on a low heat. With a fork crush the berries and cook until all are soft.
Leave to cool.

Aldo Zilli has joined forces with Benecol to raise awareness of cholesterol and heart health. Cholesterol is a topic close to his heart, after his family history of heart disease and a high cholesterol diagnosis led him to turn his life around.

Read our article where he reveals the best food to help your heart - without sacrificing taste.

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