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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Panna Cotta

I always prefer a lighter fruit finish to a meal to a heavy chocolate finale. This recipe meets both criteria.

Ingredients

1 (¼ oz.) Package gelatin
2 cups Heavy cream
1 cup Half and half
1/3 cup Sugar
½ TB Vanilla extract
1 recipe Strawberry puree

Strawberry Puree

1 pint Fresh strawberries, rinsed, hulled and sliced
¼ cup Sugar
2 TB Water

Instructions

Place 2 TB water in a small bowl. Sprinkle the gelatin across the surface and allow to bloom for at least 5 minutes. Heat just enough to dissolve the gelatin.

Combine remaining ingredients in a 2 quart sauce pot and bring just to a boil.

Remove from heat and allow to cool to 160 and add gelatin mixture.

Pour ½ cup of mixture into 8 ceramic ramekins and allow to set overnight.

Combine all ingredients in a small sauce pot over medium heat just until sugar dissolves. Remove from heat and puree in a food processor until smooth. Strain through a chinois and allow to chill completely.

To serve:

Remove the panna cotta from the ramekins by running a paring knife around the edge and turn upside down onto a small plate.  Tap the bottom of the ramekin slightly to release the panna cotta onto the plate. Finish each with about ¼ cup of the strawberry puree.

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