Vanilla Panna Cotta with Strawberries

Serves 6

  • Ingedients
  •  
  • 2 cups heavy cream
  • ½ cup and 1 tsp. granulated sugar
  • 1 pack (1/4oz.) gelatin powder
  • 1 vanilla bean, scraped
  • 1 ½ pint strawberries, stemmed and quartered
  • Directions
  •  
  • 1) Warm the cream, vanilla bean and ½ cup of sugar together to a low simmer and remove from heat.
  • 2) If using powdered gelatin, stir it into the warm cream and sugar until dissolved. If using gelatin sheets, first soften them in cold water and then dissolve them into the cream.
  • 3) Remove the vanilla husk and pour the mixture into small cups or molds and refrigerate for at least 4 hours, preferably overnight.
  • 4) Mix the quartered strawberries with the remaining 1 Tbsp. of sugar and refrigerate for one hour before serving.
  • 5) Dip the panna cottas into hot water to loosen and turn out onto small plates, then spoon strawberries around and serve.

Celebrate flavors inspired by

bag of lay's kettle cooked sun-dried tomato and parmesan flavored potato chips DOWNLOAD RECIPE pdf icon
  • product information button
  • 3 simple ingredients button
  • kettle cooked button
  • flavor discoveries button