Vanilla Panna Cotta with Roasted Strawberry Topping

Ingredients

• 1.5 cups Whole Milk (preferably high‑quality, 3.5% fat)
• 0.5 cup Granulated Sugar (fine granulated)
• 1 packet Unflavored Gelatin (about 7 g; powder form)
• 1 cup Heavy Cream (35 % fat, chilled)
• 2 teaspoons Vanilla Bean Paste (contains vanilla seeds for specks)
• 2 lb Fresh Strawberries (hulled, quartered; can use frozen thawed)
• 0.25 cup Granulated Sugar (for topping) (same granulated sugar)
• 1 teaspoon Vanilla Extract (for strawberry topping)

Instructions

1. Gather Ingredients & Equipment

   Measure out milk, sugar, gelatin, cream, vanilla paste, and strawberries. Set out all cookware and utensils.

   Time: PT5M

2. Heat Milk and Sugar

   In a medium saucepan combine 1½ cups whole milk and ½ cup sugar. Place over medium‑low heat and stir until sugar dissolves. Heat until the mixture reaches about 140 °F (60 °C) – it should feel warm, not boiling.

   Time: PT5M

   Temperature: 140°F

3. Hydrate Gelatin

   Sprinkle the packet of unflavored gelatin over 2‑3 Tbsp cold water in a small bowl. Let sit 2 minutes to bloom.

   Time: PT2M

4. Dissolve Gelatin in Milk

   Add the bloomed gelatin to the warm milk mixture. Whisk continuously until completely dissolved, about 2 minutes.

   Time: PT2M

5. Add Cream and Vanilla

   Remove the saucepan from heat. Stir in 1 cup heavy cream and 2 tsp vanilla bean paste until fully incorporated.

   Time: PT2M

6. Portion Into Ramekins

   Using a ladle or pour spout, divide the custard evenly among 6 ramekins or glasses.

   Time: PT3M

7. Chill Panna Cotta

   Cover the ramekins and refrigerate for at least 6 hours, preferably overnight, until set.

   Time: PT6H

   Temperature: 4°F

8. Preheat Oven for Strawberries

   Preheat the oven to 425 °F (220 °C).

   Time: PT5M

   Temperature: 425°F

9. Prepare Strawberry Topping

   In a large bowl toss the hulled strawberries (quartered) with ¼ cup sugar and 1 tsp vanilla extract.

   Time: PT2M

10. Roast Strawberries

    Spread the strawberries in a single layer on a baking sheet. Roast for 20‑25 minutes, stirring once halfway through, until they are bubbling and caramelized.

    Time: PT25M

    Temperature: 425°F

11. Cool Topping

    Transfer the roasted strawberries to a heat‑proof container and let cool to room temperature before refrigerating briefly if needed.

    Time: PT10M

12. Unmold Panna Cotta (optional)

    Run a thin knife around the edge of each ramekin, dip the ramekin briefly in hot water, then invert onto a plate and gently tap to release.

    Time: PT5M

13. Serve

    Spoon the roasted strawberry mixture over each panna cotta (or serve on the side). Garnish with a few whole strawberry pieces if desired.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

20 g

Fat

10 g

Fiber

1 g