Strawberry Panna Cotta
1 pound strawberries, hulled and quartered, plus more for garnish
⅔ cup plus 2 tablespoons
½ cup whole milk
2½ teaspoons unflavored gelatin
2 cups heavy cream
1 teaspoon pure vanilla extract
Pinch of fine sea salt
1 cup sour cream
1. In a food processor or blendor, combino the strawberries and
2. tablespoons of the sugar and blend until smooth. Set a fine-me trainer over a medium bowl and stain the mixturo, using a spatula to push and extract as much itle moro than 1, then discard the seca You should end up with a little more than 1 cup of pure. Sot asido.
2. In a medium saucepan, add the milk and sprinkle the goatin over the top. Let stand for 4 to 5 minutes, until the gelatin has softened.
Set the pan over medium-low heat and whisk constantly for 4 to 5 minutes, until the gelatin dissolves and the mixture is steaming.
Take care not to let the mixture boil.
3. While whisking constantly, slowly add the heavy cream, the remaining ⅔ cup of sugar, the vanilla, and salt. Continue cooking and whisking for 5 minutes, until the sugar is fully dissolved and the mixture is steaming. Again, be careful to avoid boiling. Remove the pan from the heat and let the mixture cool for 5 minutes.
4. In a large bowl, whisk together the sour cream and ⅔3 cup of the strawberry puree. Whisking constantly, slowly stream in the warm cream mixture until fully incorporated. Divide the mixture between 6 ramekins or wine glasses, cover with plastic wrap, and refrigerate for at least 6 hours, until fully set, or up to 3 days. Cover and refrigerate the remaining strawberry puree.
5. To serve, spoon the reserved strawberry puree evenly over the individual panna cottas. Garnish each panna cotta with a fresh strawberry half.