INGREDIENTS

1 lb strawberries, hulled

1⁄2 cup plus 1 Tbsp sugar
1⁄2 tsp vanilla extract
1 packet unflavored gelatin
1⁄4 cup water
11⁄2 cups whole milk
1 cup heavy whipping cream
Garnish: sliced strawberries (optional)

PREPARATION

1. Lightly grease eight 4-oz ramekins or cups with nonstick cooking spray.

2. Purée strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla. Remove 1 cup for the panna cotta; reserve remaining purée.

3. Sprinkle gelatin over 1⁄4 cup water in a small custard cup; let stand 5 minutes to soften. Place cup in a small skillet of simmering water; stir until gelatin is dissolved. Simmer milk in saucepan. Remove from heat; stir in dissolved gelatin. Transfer to a 1-qt glass measure; stir in reserved 1 cup strawberry purée and the cream until well blended. Pour into ramekins. Chill, covered, until firm, about 4 hours or up to 2 days.

4. To unmold, run a small knife around each; invert onto plates, gently shaking to remove. Spoon some of the reserved strawberry sauce onto panna cotta.

1. Nutrition Facts
2. Yield 8 servings
3. Amount Per Serving
4. Calories 207
5. Total Fat 13g
6. Saturated Fat 8g
7. Cholesterol 46mg
8. Sodium 32mg
9. Total Carbohydrates 21g
10. Dietary Fiber 1g
11. Protein 3g