Tuesday, February 12, 2013

Panna Cotta with Strawberries - Williams Sonoma

 Italian This sounds so good had to share!!

For the Panna Cotta

2 1/2 teaspoons unflavored powdered gelatin
2 1/2 cups (20 fl. oz) heavy cream
1/2 cup whole milk
1/3 cup sugar
Pinch of salt
1 teaspoon vanilla extract

For the Strawberries

3 cups strawberries, hulled and cut into quarters
3 tablespoons sugar
1 teaspoon finely grated orange zest

To make panna cotta, in a small bowl, sprinkle the gelatin over 3 tablespoons cold water and stir to blend. Let stand until the gelatin is softened, about 5 minutes.

Pour the cream and milk into a large saucepan. Add the sugar and salt, place over medium heat, and heat, stirring to dissolve the sugar, until bubbles appear along the edge of the pan. Stir in the gelatin mixture and remove from the heat. Set aside to cool slightly, stirring occasionally, about 10 minutes. Stir in the vanilla. Divide among six 3/4 cup ramekins. Cover and refrigerate for at least 6 hours or up to overnight.

To make the strawberries, combine the strawberries, sugar, zest, and 2 tablespoons water in a saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until the berries are soft, 3-5 minutes. Remove from heat. Let cool to room temperature, or cover and refrigerate for up to 6 hours.

To unmold the panna cotta, run a knife around the inside edge of each ramekin, invert a plate on the ramekin, and invert the plate and ramekin together. Lift off the ramekin.

Spoon the strawberries around the panna cotta, dividing them evenly, and serve at once.

Makes 6 servings.

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