Panna Cotta with Fruit
Panna cotta means “cooked cream,” but it’s actually a dish of milk, butermilk or cream set with gelatin. If you’re going dairy-free, substitute almond or rice milk for the dairy products.
- 2 packets powdered gelatin (about 4 1/2 teaspoons)
- 6 Tbsp. cold water
- 4 cups heavy cream or half-and-half
- 1/2 cup sugar
- 2 tsp. of vanilla extract
- 1 pint strawberries, cut into slices or cubes
- Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
- Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
- Lightly oil eight custard cups or coffee cups with a neutral-tasting oil like canola oil.
- Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
- Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours.