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STRAWBERRY
PANNA COTTA WITH STRAWBERRIES AND HONEY Ingredients
4 cups halved hulled strawberries (about 2 one-pint baskets)
1 1/2 cups low-fat (1%) milk 3 tablespoons honey Preparation
Puree 2 cups strawberries in processor until smooth. Pour
puree through strainer, pressing with rubber spatula to extract as much puree
as possible; reserve strained puree. Discard seeds in strainer. Whisk low-fat milk, whipping cream and sugar in heavy medium saucepan.
Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk
mixture constantly over very low heat just until gelatin dissolves and mixture
is lukewarm, about 3 minutes (do not boil). Remove
from heat. Whisk in pureed strawberries and vanilla extract. Divide mixture
among six ‟-cup
ramekins or custard cups. Refrigerate until panna
cotta is set, at least 3 hours or overnight. Cover and refrigerate remaining 2
cups strawberry halves. Gently toss remaining 2 cups strawberry halves and
honey in medium bowl to blend. Let stand at room temperature 30 minutes. Run
small sharp knife between panna cotta and ramekins to
loosen. Dip bottom of ramekins into bowl of hot water 30 seconds. Invert each panna cotta onto plate, shaking gently to unmold. Spoon strawberry-honey mixture over and serve.
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