Strawberry Panna Cotta

Ingredients

• 5 grams (2 tsp.) Unflavored gelatin
• 225 grams (1 cup) Whole milk
• 230 grams (1 cup) Heavy cream
• 50 grams (1/4 cup) Granulated sugar
• 12 grams (2 tsp.) Vanilla bean paste
• or 10 grams (2 tsp.) pure vanilla extract
• 5 grams (2 tsp.) Unflavored gelatin
• 255 grams (1 cup) Seedless strawberry jam
• 170 grams (1 cup) Sliced strawberries

Instructions

1. 1

   --- For the Panna Cotta ---

2. 2

   In a muffin tin, set four 8-ounce serving glasses at a 45-degree angle. Stuff the muffin tin with paper towels if needed to hold the glasses in place.

3. 3

   Pour 55 grams (1/4 cup) water into a small saucepan and sprinkle the gelatin over the water. Let sit for 2 minutes until the gelatin is hydrated, then bring to a gentle simmer over low heat, whisking to dissolve the gelatin. Remove from the heat as soon as the gelatin is dissolved.

4. 4

   In a medium saucepan, combine the milk, heavy cream, and sugar. Bring to a boil over medium-high heat, whisking constantly so the bottom doesn’t scorch.

5. 5

   Remove from the heat and whisk in the gelatin mixture and vanilla bean paste.

6. 6

   Pour the mixture into a 3- to 4-cup measuring cup with a pour spout (or use a ladle with a pour spout) and evenly divide the mixture among the four glasses. The mixture should fill half of the glass at a perfect diagonal, almost to the rim. Leaving the glasses where they are, cover each glass with a small square of plastic wrap and transfer the muffin tin to the refrigerator for at least 4 hours or overnight, until the panna cotta is firm.

7. 7

   --- For the Strawberries ---

8. 8

   Once the panna cotta is firm, prepare the strawberries. Pour 115 grams (1/2 cup) water into a medium saucepan and sprinkle the gelatin over the water. Let sit for 2 minutes until the gelatin is hydrated, then bring to a gentle simmer over low heat, whisking to dissolve the gelatin. Remove from the heat as soon as the gelatin is dissolved and whisk in the strawberry jam.

9. 9

   Fill a large bowl with plenty of ice, then set a medium bowl in the center. Pour the strawberry mixture into the bowl and chill, stirring often, until it’s starting to thicken to a soft gel-like texture, 20 to 30 minutes. Stir in the sliced strawberries.

10. 10

    --- For Serving ---

11. 11

    Remove the panna cotta glasses from the refrigerator and set upright. Pour the strawberry mixture evenly among the glasses, filling in the other half of the glass. Cover again with plastic wrap and refrigerate for at least 2 hours, until set. The panna cotta can be wrapped in plastic and stored in the refrigerator for up to 2 days.