PANNA COTTA

INGREDIENTS:

FOR BASE:

• Milk - 1½ cups (360ml)
• Sugar - ½ cup (100g)
• The Select Aisle’s Gelatin - 1 tbsp (7g)
• Cold Water- ¼ cup (60ml)
• Heavy Whipping Cream - 1 cup (240ml)
• The Select Aisle’s Vanilla Flavour - 2 tsp (10g)

FOR ROASTED STRAWBERRIES:

• Strawberries - 1lb (450g)
• The Select Aisle’s Vanilla Flavour - 1 tsp (5ml)
• Sugar - ¼ cup (50g)

PROCEDURE:

FOR PANNA COTTA:

• Combine milk and sugar in a saucepan over medium-low heat, stirring frequently. As the milk is heating, sprinkle the gelatin evenly over the surface of the cold water. Set aside to hydrate.
• When the milk mixture reaches 60 deg C is hot to the touch, whisk in the hydrated gelatin until fully dissolved. Remove from the heat. Stir in the heavy cream and vanilla bean. Divide the mixture among 6 glasses. Place in the fridge to chill for at least 6 hours or overnight. 

FOR ROASTED STRAWBERRIES:

• Preheat oven to 220C. In a large bowl, toss together strawberries, sugar, and vanilla. Transfer them to a baking dish and spread out in a single layer.
• Roast for 20-25 minutes, stirring halfway through, until juices are bubbling vigorously throughout the pan. Transfer berries and all syrup to a heat-proof bowl and let cool completely. Top panna cotta with roasted strawberries just before serving.