Strawberry Panna Cotta

• Gluten free

• Produce

  • 1 Berries
  • 1 lb Strawberries, fresh

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 pinch Salt
  • 1/2 cup Sugar

• Dairy

  • 1 cup Heavy cream
  • 1/2 cup Milk

• Desserts

  • 2 tsp Gelatin, Unflavored

• Liquids

  • 2 tbsp Water

Found on tutti-dolci.com

Description

Ingredients

• 2 tsp unflavored gelatin
• 2 Tbsp cold water
• 1 pound fresh strawberries, trimmed and quartered
• 1/2 cup sugar
• pinch of salt
• 1/2 cup milk
• 1 cup heavy cream
• 1 tsp lemon juice
• berries, for serving

Directions

• Sprinkle gelatin over cold water in a small bowl, and let stand for 5 minutes. Combine strawberries, sugar, and salt in a medium saucepan over medium heat. Cook, mashing the berries with a spoon, until broken down and syrupy, about 8 minutes. Strain through a fine mesh strainer into a bowl, pressing firmly on solids.
• Return berry puree to saucepan; add milk and bring to a low simmer (look for small bubbles along the edge of the pan). Add the gelatin mixture and stir for 1 minute, until completely dissolved. Remove from heat and let stand for 5 minutes. Whisk in heavy cream and lemon juice until smooth.
• Place six 4-ounce ramekins on a level tray. To avoid air bubbles on the surface, pour mixture through a fine mesh strainer into ramekins. Cover with plastic and carefully transfer to the refrigerator. Chill until firm, at least 4 hours or overnight. Serve topped with fresh berries.

Nutrition