Lactose-free Panna Cotta with Strawberries and a Cinnamon Graham Crackers Crust

Lactose-free Panna Cotta with Strawberries and a Cinnamon Graham Crackers Crust

4 cups Lactaid whole milk (or Lactaid half-and-half)
1/2 cup sugar
2 teaspoons of vanilla extract
2 packets powdered gelatin
4 Cinnamon Graham crackers
2 tablespoons melted butter
1/2 pound of strawberries
1/4 cup sugar


For the Lactaid Gourmoo Cookoff we made lactose-free Panna Cotta with Strawberries and a Graham Cracker Crust.  This is a really easy recipe, the only skill it requires is patience.

Prepare everything at least 2 hours ahead, that will allow time for your Panna Cotta to set up and your strawberries to macerate.  We are using 2 types of bowls, one slightly larger than the other so that when we un-mold them there is room for the strawberries.

Our recipe calls for four cups of Lactaid, we’re using whole milk but you could also use the Lactaid half-and-half.  2 packs of gelatin, 1/2 cup of sugar, and 2 teaspoons of vanilla extract.

Measure the Lactaid and add it to a saucepan but reserve a little bit in the measuring cup and sprinkle the gelatin over it.  Heat the Lactaid in the saucepan and add the sugar so that it dissolves completely.

Kill the heat, add the vanilla extract, and pour into the measuring cup.  Whisk to combine.  Pour them off into your bowls and place them into the fridge to chill and set up.  If you are letting them set up over night, cover with plastic wrap.

Process 4 cinnamon graham crackers in a food processor while melting 2 tablespoons of butter in a mug in the microwave.  When the butter is melted, add it to the crackers in the food processor and pulse a few times to incorporate well.  Pat the mixture at the bottom of your serving bowls. 

Slice your strawberries and add 1/4 cup of sugar, mix well and allow them to sit and macerate while the Panna Cotta sets.

Once the Panna Cotta is set (at least 2 hours, but up to 24), run a knife along the inside edge of the bowl to separate it and invert it over your serving bowl to un-mold.  Scoop copious amounts of strawberries and serve.

Serves 4
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