Panna Cotta With Fresh Strawberry Sauce

Ingredients

• 1.5 cups milk
• 1 envelope unflavored gelatin , .25 ounce
• 1.5 cups heavy cream
• cup white sugar , divided
• 4 teaspoons vanilla extract , divided
• 1 quart fresh strawberries , quartered
• 0.25 cups water

Instructions

1. 1

   Pour milk into a bowl. Sprinkle gelatin over top; let sit until gelatin softens, about 5 minutes.

2. 2

   Combine cream and ¼ cup sugar in a saucepan over medium heat; stir in gelatin mixture. Cook and stir until gelatin completely dissolves, about 3 minutes; add 2 teaspoons vanilla extract. Divide mixture among 6 ramekins; cover and chill at least 4 hours.

3. 3

   Combine strawberries, remaining ¼ cup sugar, water, and remaining 2 teaspoons vanilla extract in a saucepan over medium heat, crushing strawberries with a potato masher while sauce cooks. Simmer until sugar has dissolved and sauce has thickened, about 10 minutes; cool.

4. 4

   Remove chilled panna cotta from the refrigerator shortly before serving. Dip bottoms of ramekins in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen; invert onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta.