Please Note Nutritional information is provided as a guide only and may not be accurate.
- 4 cups Heavy Cream
- 1/2 cup Sugar
- 2 tsp Vanilla Extract or 1 vanilla bean, split lengthwise
- 4 1/2 tsp Gelatin powdered
- 6 tbsp Water cold
- 250 grams Pureed Strawberries
- Heat the heavy cream and sugar in a sauce an or microwave.
- Once the sugar is dissolved, remove from heat and stir in the vanilla extract If you're using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.
- Lightly oil eight custard cups with a neutral-tasting oil. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Pour the very warm Panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
- Divide the Vanilla Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
- If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without un-molding.
- Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish with pureed strawberry.'