Panna Cotta Dessert
Servings: 8
Equipment
- 8 Ramakins
Ingredients
- 6 cups strawberries hulled and halved
- 2 cups blueberries
- 1/2 cup sugar
- 2 1/4 cups 1% milk
- 3/4 cup whipping cream not heavy whipping cream
- 1 1/2 envelopes unflavored gelatin
- 1 tsp vanilla extract
Instructions
- Puree 3 cups of strawberries in a food processor. In batches, put puree in a strainer and push through as much juice as possible. Save juice and discard seeds.
- Whisk together the sugar, milk, and cream in a medium sauce pan. Sprinkle the gelatin over the mixture and let sit for about 10 minutes.
- Turn heat on very low and whisk mixture just until gelatin dissolves, about 10 minutes. Do not boil mixture.
- Remove from heat and stir in strawberry juice and vanilla.
- Divide mixture among the 8 ramekins and refrigerate over night or at least 6 hours.
- In a separate bowl, mix together the remaining 3 cups of strawberries and the blueberries. You can add a little honey, if desired.
- Remove ramekins from refrigerator and put in a "bath" of hot water (about 1 inch) for 20 seconds which will help loosen the panna cotta. Turn upside down on a plate and surround with the strawberries and blueberries.