| Portions |
|---|
| 6 |
Ingredients
For the strawberries:
- 450g strawberries, hulled and halved
- 2 tablespoons granulated sugar
- Pinch of salt
For the Panna Cotta:
- 1 ½ cups milk
- 3 tablespoons powdered gelatin
- ⅓ cup granulated sugar
- 1 ½ cups 35% cream
- 1 teaspoon vanilla paste
Directions
- Preheat the oven to 400°F
- Add the strawberries to a glass pie plate (or 8x8-inch baking dish). Stir in the sugar and a pinch of salt.
- Roast in the oven for 15-18 minutes, stirring once half-way through. Until the strawberries start to soften and release their juices.
- Remove from the oven and cool. Cover and store in the fridge until ready to use.
- For the panna cotta, add the milk to a medium pot. Sprinkle the gelatin over the top. Let sit for 5 minutes until the surface of the milk looks wrinkly.
- Whisk the mixture to incorporate the gelatine into the milk. Turn the stove to medium and gently heat the milk. Be sure not to bring the milk to a simmer. Stir to ensure the gelatin is fully dissolved.
- Whisk in the sugar and continue to heat, without simmering, until the sugar is fully dissolved, about 3-5 minutes.
- Remove the hot milk mixture from the stove. Stir in 35% cream and vanilla paste.
- Brush a 9-inch glass (or ceramic) pie plate with a thin layer of vegetable oil. Pour the cream mixture into the pie plate. Cover with plastic wrap, ensuring the plastic touches the surface of the mixture. Transfer to the fridge to set - about 4 hours.
- To serve. Remove the panna cotta from the fridge. Scoop the strawberries on the surface of the panna cotta. Scoop out servings onto a dessert plate or bowl and serve.