Prep Time: 25 minutes
Total Time: 5 hours (includes chilling)
Serves 8
Cooking spray
1 lb strawberries, hulled
1/2 C plus 1 T sugar
1/2 t vanilla extract
1 packet unflavored gelatin
1/4 C water
1 1/2 C whole milk
1 C heavy whipping cream
Sliced strawberries for garnish (optional)
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1. Lightly grease eight 4-oz ramekins or cups with nonstick cooking spray.
2. Puree strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla. Remove 1 C for the panna cotta; reserve remaining puree.
3. Sprinkle gelatin over 1/4 C 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 C strawberry puree 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.
