Vanilla Bean Panna Cotta with Strawberry Coulis
 
 
Ingredients
  • 1 cup (240 ml) whole milk
  • 1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
  • 3 cups (720 ml) whipping cream (30+% butterfat)
  • 1/3 cup (80 ml) honey (I used agave)
  • 1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
  • 1 teaspoon vanilla or vanilla bean paste
  • pinch of salt
Directions
  1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
  2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
  3. Next, add the cream, honey, sugar, vanilla and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
  4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
  5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.
Recipe by Barbara Bakes™ at https://www.barbarabakes.com/vanilla-bean-panna-cotta-with-strawberry-coulis/