Fresh Strawberry Panna

Directions

1. Add the milk to a medium saucepan and sprinkle the gelatin evenly over the surface and let stand for 10 minutes.

2. Puree the strawberries until very smooth. You can push the puree through a fine-mesh sieve/strainer to remove the seeds or you can skip this step, set aside.

3. Add the pureed strawberries, salt, and sugar to the gelatin mixture.

4. Heat over medium heat, stirring constantly, until the mixture reaches 150°F this should take about 3-4 minutes.

5. Remove from the heat and whisk in the vanilla. Set aside and stir frequently until the mixture cools to about 120°F, this should take about 10 minutes.

6. Whisk in the heavy cream until well combined.

7. Strain the mixture into a large measuring cup or pitcher and pour evenly into ramekins, cups, or silicone molds that are on a baking sheet.

8. You can cover the baking sheet with plastic wrap, make sure not to disturb the surface of the cream.

9. Refrigerate for at least 4 hours. Depending on the size of your dishes or molds, it can take up to 8 hours for the panna cotta to fully set or refrigerate overnight. Make sure to let the panna cotta firms up properly.

10. Unmold from molds or ramekins and serve immediately.

11. Enjoy!