Panna Cotta with Berries (Cooked Cream)
1 package (2 1/2 tsp) unflavored gelatin
1/4 cup whole milk
2 cups heavy cream
1/4 cup sugar
1/2 vanilla bean
1 small piece of lemon zest
Combine cream, sugar, vanilla bean and lemon zest in a pan and cook over medium heat. Cook, stirring occasionally, until small bubbles form around the edges, about 6 minutes or so. Turn off heat. Remove the vanilla bean and set aside to cool. Remove and discard the lemon zest. Using a paring knife, cut the vanilla bean in half lengthwise and scrape the seeds into the cream and stir.
In a large bowl, sprinkle the gelatin over the milk. Let stand for a few minutes before adding the cream. Slowly add the cream to the gelatin mixture. Whisk until well combined. Pour evenly into small ramekins (sizes can vary but you can use 3/4-cup ones to make 4 panna cottas). Cover with plastic wrap and refrigerate for a minimum of 4 hours.
To serve, use a sharp paring knife and run the knife around the side of the ramekin, loosening the cream. Turn over and set onto a dessert plate. Cover with strawberries and serve.
Serves 4+ depending on the size of the ramekins
Note: My husband is allergic to eggs so we love this dessert because it is egg-free. And it is super easy and can be completed at least a day before your dinner party. Our dog loves to eat it too.
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