- 1 pt heavy cream
- 1/4 cup sugar
- 1/2 Tbsp vanilla bean paste or vanilla extract
- Pinch of salt
- 1 1/8 tsp (1/2 packet) unflavored powdered gelatin
- 1 1/2 Tbsp water
- 1/2 cup sugar
- 1/2 cup water
- 3/4 cup diced strawberries
In a heavy, medium saucepan over medium heat, combine cream, sugar, vanilla and salt and bring to a simmer.
Meanwhile, in a small bowl, sprinkle gelatin over water and let stand until evenly moistened, about 5 minutes.
Remove cream mixture from heat, add gelatin and stir until completely dissolved.
Pour mixture into 4 (4-oz) ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until panna cotta is set but still jiggles, about 3 hours.
Meanwhile, to make the sauce, in a medium saucepan over high heat, add sugar and water and bring to a boil. Add strawberries and return to a boil. Reduce heat to low and simmer, stirring occasionally, about 10 minutes. Using an immersion blender, puree until smooth. Let cool and serve with panna cotta.