Roasted Strawberry Panna Cotta

Sastojci

Roasted Strawberry Panna Cotta

Makes 6 servings; can substitute basil for tarragon

6 c halves hulled strawberries, patted dry (2 to 2 1/2 lbs), plus whole strawberries for

garnish

12 sprigs fresh tarragon, divided

2 T plus 1/2 c sugar

1/2 t fresh lemon juice

1 c creme fraiche

2 1/2 T cold water

2 t unflavored gelatin

1 4-inch piece vanilla bean, split lengthwise

1/2 2 whipping cream

Preheat oven to 350. Place 6 c strawberries and 6 tarragon sprigs in 13x9x2-inch glass

baking dish. Sprinkle with 2 T sugar and lemon juice to coat. Roast uncovered until

strawberries are soft and syrup forms, stirring occasionally, about 20 mins, cool 30

mins.

Strain strawberry mixture into medium bowl, pressing on fruit to release as much pulp

as possible; discard seeds in strainer. Transfer 1 1/2 c strawberry puree to another

medium bowl; mix in creme fraiche. Reserve any remaining puree for another use.

Place 2 1/2 T cold water in small saucepan; sprinkle gelatin over. Let stand until gelatin

softens, about 15 mins.

Scrape seeds from vanilla bean halves into another small saucepan; add bean. Add

cream and remaining 1/2 c sugar. Bring to a simmer over medium heat, stirring until

sugar dissolves. Remove cream mixture from heat; add gelatin mixture and stir to

dissolve. Cool slightly. Stir.

Cream gelatin mixture into strawberry cream. Strain into large measuring cup; divide

among six 3/4-cup ramekins or small goblets. Cover and chill until panna cotta is set.