2 cups heavy cream
¼ cup sugar
1 teaspoon vanilla extract
1 packet gelatin (about 2 ¼ teaspoons)
3 tablespoons cold water
2 cups strawberries, pureed
In a food processor (or blender), puree strawberries. Set aside.
In a bowl, add cold water and sprinkle the gelatin on top. Let stand for 5 to 10 minutes. Set aside.
In a small saucepan, heat heavy cream and sugar. Stir until sugar is dissolved.
Remove from heat and stir in vanilla extract and 1 ½ cups strawberry puree.
Lightly grease 4 custard cups or 2 larger ramekins if serving as a mold.
Pour gelatin into panna cotta mixture and stir until the gelatin is dissolved.
Divide the panna cotta mixture into the prepared cups or ramekins.
Chill in refrigerator for 4 hours or until panna cotta is firmly set. Feel free to chill overnight.
To unmold, run a knife around the edge of the panna cotta and flip onto a plate. You may also serve as is in individual cups/ramekins.
Spoon remaining pureed strawberries evenly over each panna cotta.
Serves 2 to 4.
This recipe brought to you by Sophie in the Kitchen