Coconut-Sprinkled Strawberry Panna Cotta
Serving Size / Yield
- 7 oz. milk
- 7 oz. whipping cream
- 1/2 Tbs. gelatin powder
- 1/4 C sugar
- 1 tsp. vanilla extract
- 1 lb. fresh strawberries
- 2 Tbs. water
- 1/3 C sugar, quartered
- Coconut flakes, for garnish
Dissolve gelatin in 2 tablespoons cold water and let it swell for about 5 to 10 minutes.
In a saucepan, bring the cream, milk and sugar to a simmer. When sugar has dissolved, remove from heat and add vanilla extract. Let it cool for 5 minutes before adding the gelatin.
Add gelatin in the milk mixture and stir until dissolved. Pour in glasses and refrigerate for 4 hours or overnight.
Put the strawberries, sugar and water in a saucepan. Bring to a simmer and remove from heat immediately. Pour into a blender or food processor and blend until a smooth sauce is made. Pour through a strainer to remove the seeds.
Refrigerate until ready to serve.
Pour the strawberry sauce over the panna cotta and garnish with coconut flakes. Serve.