Ingredients
- 1 vanilla bean
- 1⁄3 cup granulated sugar
- 3 cups plus 2 tablespoons heavy whipping cream
- 1⁄3 cup vanilla sugar
- 1 vanilla bean
- 11⁄2 tablespoons powdered gelatin
- 5 cups fresh strawberries, sliced 1⁄4 inch thick
- 1⁄2 cup water
- 1⁄2 cup sugar
- vanilla bean scrapings (reserved from vanilla sugar)
- 2 tablespoons cornstarch
- 1⁄2 cup water
- juice of 1⁄2 fresh lemon
Instructions
Vanilla Sugar
Split the vanilla bean and scrape out the seeds. Reserve the vanilla seeds to use in the sauce. Blend pod and sugar in food processor until mixed.
Panna Cotta
Put 3 cups heavy cream and vanilla sugar in a pot. Cut vanilla bean lengthwise, scrape out seeds, and add seeds and pod to pot. Bring to a boil. Remove from heat and cover with plastic wrap. Let stand for 10 minutes.
In a separate bowl, add 2 tablespoons cream. Sprinkle gelatin on top. Let stand for 10 minutes for gelatin to bloom.
Bring vanilla cream back up to a boil and whisk in gelatin cream mixture. Let boil together for 1 minute. Strain.
Spray 6 ceramic bowls with nonstick pan spray. Divide mixture evenly among the bowls. Refrigerate for 3 hours until firm.
Strawberry Sauce
Combine cornstarch and 1⁄2 cup water in a bowl. Mix.
Combine berries, 1⁄2 cup water, sugar, and vanilla bean scrapings in saucepan. Bring to a boil, stir in cornstarch mixture. Bring back to a boil. Remove from heat. Add lemon juice. Transfer to a container and chill until cool.
To serve, unmold panna cotta from bowls onto plates. A spatula or knife may be needed to loosen the edges. Finish with strawberry sauce.
