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.