Strawberry Panna Cotta
Servings: 8
Ingredients
For the Strawberry Purée:
- 1 quart ripe strawberries, hulled
- ½ cup granulated sugar
- 1 envelope granulated gelatin (1 tbsp)
- ¼ cup cold water
For the Panna Cotta (see Tuscan Women Cook cookbook, p. 99)
- sliced strawberries, raspberries, blackberries for garnish
Instructions
- Wash and dry the strawberries. Set aside about ¾ cup of them.
- Place the remaining strawberries and the sugar in a blender. Blend until smooth. Pour into a saucepan.
- Soften the gelatin in the cold water. Add the softened gelatin to the purée in saucepan. Heat gently to a low simmer for 1-2 minutes to melt the gelatin. Cool to room temperature.
- Finely chop the remaining strawberries and fold them into the cool purée.
- Divide the strawberry mixture evenly between eight 8 to 10 ounce glasses. Refrigerate until firm.
- While the strawberry mixture firms in the refrigerator, make the Panna Cotta.
- Chill the Panna Cotta to room temperature.
- Divide the Panna Cotta mixture evenly between the glasses. Refrigerate until firm. Serve garnished with sliced strawberries and other fruit as desired. Refrigerated, the Panna Cotta will keep for 3 days.