These little pots of silken strawberry cream and vanilla are concealing a secret dose of protein – 65g in the whole batch! Collagen is the most abundant protein in the body – the structural foundation that gives skin its firmness, joints their resilience, and connective tissues their strength and elasticity. You can think of it as the body’s internal scaffolding: a silky network that helps hold everything together beautifully.
As we age, natural collagen production gradually declines, which can show up as duller skin, fine lines, brittle nails, stiffness, or slower recovery. Adding collagen peptides to foods is a simple way to support the body’s own collagen stores while also increasing overall protein intake.
What I love most about collagen is how seamlessly it disappears into recipes like this one – no chalkiness, no heaviness – just a little extra nourishment woven into something already delicious. This is a dessert (or breakfast!) that satisfies deeply while quietly nourishing from within. It’s beauty food, yes – but the kind rooted in pleasure, abundance, and the sensory joy of eating something truly delicious. I will mention that the collagen is not functionally important in the recipe, and although it does add a lot of protein, it is completely optional, and leaving it out will not affect the end result.
Smooth as silk and bursting with the aroma of summer, this is the sort of dessert that makes you close your eyes after every spoonful.
Strawberry Silk Protein Panna Cotta
Ingredients
- ⅓ cup /80ml filtered water
- 4 tsp. gelatine powder preferably grass-fed
- ½ lb. / 250g strawberries washed and hulled
- 1 cup / 230g plain skyr or Greek yogurt
- ½ cup / 125ml milk of choice
- 2 Tbsp. raw honey or maple syrup
- 1 Tbsp. freshly squeezed lemon juice
- 1 tsp. vanilla extract
- 3 Tbsp. collagen peptides optional
- pinch of fine sea salt
Directions
- Pour the water into a small saucepan and sprinkle the gelatine evenly overtop. Let sit for 5 minutes until fully absorbed.
- Turn the heat onto low and let the water and gelatine mixture gently warm up, stirring until the gelatin is completely dissolved. Do not boil.
- Add the strawberries, skyr, milk, honey, lemon juice, vanilla, collagen, and salt to a blender. Blend until completely smooth.
- With the blender running on low, slowly pour in the warm gelatine mixture and blend just until incorporated.
- For the smoothest, most elegant texture, pour the mixture through a fine mesh sieve (I don't mind the seeds, but it's up to you!).
- Divide between ramekins, jars, or glasses and refrigerate for at least 4 hours, preferably overnight, until softly set and jiggly.
- Serve on its own, or with fresh strawberries, and / or a dollop or cream. If you want to plate the panna cotta, first de-mold it by running a knife along the edge of the ramekin, submerging about 3/4 of it in recently-boiled water for 20-30 seconds, placing a plate on top then inverting it – the panna cotta should release with a little of the cream melted and saucy. I love it this way! Say thank you and enjoy.
- Store any leftovers in the fridge for up to one week.
Notes
