Strawberry Panna Cotta

Panna Cotta is an Italian custard dessert. Panna Cotta literally means “cooked cream.” My kids love Vanilla Bean Panna Cotta which I usually serve with different fruit sauces, but since strawberries are in season, I thought I would try making Strawberry Panna Cotta by switching the vanilla bean for strawberry extract and making a strawberry sauce. They liked it a lot so I made it again to take to my sister’s house for Labor Day. It was a hit.

STRAWBERRY PANNA COTTA

• 1 packet Knox unflavored gelatin
• 1/4 cup cold water
• 3 cups cream
• 1/2 cup sugar
• 1 tsp. strawberry extract
• few drops of pink baker’s gel food coloring (or red grocery store food coloring)
• fresh strawberries and mint leaves, for garnish

1. In a small bowl, soften gelatin in cold water; set aside.
2. Place cream, sugar and strawberry extract in a saucepan.
3. Stir over medium heat until mixture comes to a simmer.
4. Simmer gently for 5 minutes.
5. Remove from heat and add gelatin to hot cream mixture, stirring until gelatin dissolves.
6. Stir in a few drops of food coloring until mixture reaches the shade of pink desired. This is optional. You could skip the food coloring if you want.
7. Pour into 6 lightly oiled 1/2 cup ramekins or other small containers and refrigerate overnight or at least 8 hours.
8. Once panna cottas are firm, pour a little strawberry sauce on top.
9. Decorate with sliced strawberries and mint leaves, if desired.

STRAWBERRY SAUCE

• 1-1/2 cups strawberries, hulled
• 1/4 cup orange juice
• sugar to taste

1. Blend strawberries and orange juice together until smooth.
2. Add sugar to taste. How much sugar you add will depend on how sweet your strawberries are. Just add in one tablespoon at a time until it’s as sweet as you want it.