STRAWBERRY PANNA COTTA

INGREDIENTS

1/8 teaspoon salt
1/2 cup whole milk
1 and 1/2 cups heavy cream
1/3 cup granulated sugar
1 pound fresh strawberries
1 and 1/2 teaspoons unflavored gelatin powder, (1 envelope)
1 teaspoon vanilla extract

INSTRUCTIONS

First Puree the strawberries until very smooth. Push the puree through a fine mesh sieve to remove the seeds and set aside. Place 6 4-ounce ramekins on a baking sheet and set aside.

Then Add the milk to a medium saucepan. Sprinkle the gelatin evenly over the surface and let stand for 10 minutes.

Add the salt, sugar, and pureed strawberries to the gelatin mixture. Heat over high heat, stirring constantly, until the mixture reaches 135�F. This should take about 2 minutes.

While stirring constantly, add in the vanilla and heavy cream. Transfer the mixture to a medium bowl set over ice. Stir frequently until the mixture cools to 50�F, about 10 minutes.

Strain the mixture into a large measuring cup or pitcher and distribute evenly among the ramekins. Cover the baking sheet with plastic wrap, making sure not to disturb the surface of the cream. Refrigerate for at least 4 hours.

Unmold from ramekins and serve immediately.

Make ahead tip

Panna cotta will keep for up to 3 days covered with plastic wrap and stored in the refrigerator.

Happy Cooking TimeJ

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