Strawberry Panna Cotta

Prep Time: 20 mins | Cook Time: 1 min | Course: Dessert | Serves: 8 

Silky vanilla panna cotta cream with strawberry sauce and sliced marinated strawberries. Inspired by Veena of Veena Azmanov https://veenaazmanov.com/strawberry-panna-cotta/#recipe

1 cup heavy cream

1 cup milk

1 Tbsp unflavored gelatin 

2 Tbsp water 

¼ cup sugar

1 Tbsp vanilla bean paste

1 Tbsp creme de fraise or other berry liqueur 

Strawberry Topping:

2 cups strawberries, divided

½ cup creme de fraise or other berry liqueur

½ tsp unflavored gelatin 

1 Tbsp water 

Measure cream and milk in a quart measurer or mixing bowl. Pour gelatin over 2 tablespoons of water and leave it on the counter to bloom for about 2 minutes, then microwave for 15 seconds until it is a liquid. Whisk the gelatin mixture, sugar, vanilla bean paste, and fraise liqueur into the cream mixture. Pour into ½ cup clear glasses (or ramekins) and place in the fridge (I propped mine to lean on an egg crate).  In a couple of hours or whenever the custard has set, make the strawberry puree. 

Wash and hull the strawberries, slice half of the berries in a flat glass dish and drizzle with 1/4 cup of the fraise liqueur, cover with a lid or plastic wrap and refrigerate. Place 1 cup of the berries in the blender and puree with the remaining liqueur. Measure gelatin in a microwave-safe glass and cover with water. Allow the gelatin to bloom on the counter for 2 minutes, then microwave for 15 seconds into a liquid. stir gelatin into the berry puree. Top each of the set panna cotta dishes with some of the strawberry puree. Place back in the fridge until set. When ready to serve, spoon some sliced berries and some of their juices over the top.