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| Panna Cotta with Strawberry Sauce |
| Level of Difficulty | Moderate |
| 1/4 oz unsweetened gelatin |
| 1 1/2 cup(s) low-fat milk |
| 3/4 cup(s) fat-free sweetened condensed milk |
| 2 cup(s) strawberries, fresh, hulled or frozen and thawed |
| 1/8 oz pine nuts, about 4 tsp |
| In a small saucepan, sprinkle gelatin over water. Allow to soften, about 5 minutes. |
| Meanwhile, in a large measuring cup, combine 3 tablespoons sugar, milks and honey. |
| Heat gelatin over low heat until dissolved, about 5 minutes. Stir in milk mixture. Remove from heat. |
| Coat six 1-cup ramekins with cooking spray. Fill each ramekin half way with milk mixture. Chill |
| until firm, about 4 hours or overnight. |
| To make sauce: In a food processor, purée strawberries. Pour into saucepan. Add 2 tablespoons |
| sugar, extract and zest. Simmer over medium heat until slightly thickened, about 15 minutes. |
| Cool. Keep refrigerated until ready to use. |
| To assemble: Run a small knife around edge of panna cotta to loosen them. Dip ramekins into |
| warm water for 30 seconds, careful not to get water into ramekins. Invert onto 6 dessert plates. Top |
| each with about 2 1/2 heaping tablespoons sauce and 1/2 heaping teaspoon pine nuts. Serve. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated