Panna Cotta With Strawberries

Panna Cotta With Strawberries

Serves 4 to 6

7 oz. whipping cream
7 oz. whole milk
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon gelatin powder

Diva’s Strawberry Sauce:

⅓ cup sugar
2 tablespoons water
1 teaspoon fresh lemon juice
1 lb. fresh strawberries (or thawed frozen organic strawberries)

In a small cup, allow the gelatin to dissolve in water; let it swell for 6 to 12 minutes. Set it aside.

Pour the cream, milk, and sugar into a saucepan. Over medium-low heat, allow them to simmer (not boil) until the sugar dissolves. Remove from the heat, add the vanilla and let it cool for 5 to 8 minutes. Lightly stir in the gelatin until it is fully dissolved. Now, pour the mixture into serving ramekins, small mason jars or glasses and place them in the refrigerator. They should refrigerate for 3 to 6 hours (overnight is best).

Prepare the Strawberries:

Start by washing the strawberries and removing their leaves. Allow them to drain in a colander, before cutting them into quarters. Use a small saucepan (over medium-low heat) to simmer the berries in water, lemon juice, and sugar. This should take only a few minutes. Promptly remove the saucepan from the heat when simmering starts.

Mix the berries in a blender or food processor until the sauce is smooth. Ideally, pass the sauce through a strainer to remove seeds. Cover the sauce and allow it to reach room temperature. Then, place it in the refrigerator until serving time.

This Panna Cotta is beautiful when served chilled and topped with the sauce.

Diva Tip:

• Fresh sliced strawberries on top make a wonderful garnish.

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