Roasted Strawberry Panna Cotta
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
60
Spice
50
Sweetness
51
Sourness
42
mins
Prep time (avg)
7.1
Difficulty
Ingredients:
2 tbsp
Sugar1 tsp
Lemon Juice (fresh)2.5 tbsps
Water (cold)2 tsps
Unflavored Gelatin1 cup
Whipping CreamDirections:
1
Preheat oven to 350°F
2
Place 6 cups strawberries and 6 tarragon sprigs in 13x9x2-inch glass baking dish
3
Sprinkle with 2 tablespoons sugar and lemon juice; toss to coat
4
Roast uncovered until strawberries are soft and syrup forms, stirring occasionally, about 20 minutes; cool 30 minutes
5
Strain strawberry mixture into medium bowl, pressing on fruit to release as much pulp as possible; discard seeds in strainer
6
Transfer 1 1/2 cups strawberry purée to another medium bowl; mix in crème fraîche
7
Reserve any remaining purée for another use
8
Place 2 1/2 tablespoons cold water in small saucepan; sprinkle gelatin over
9
Let stand until gelatin softens, about 15 minutes
10
Scrape seeds from vanilla bean halves into another small saucepan; add bean
11
Add cream and remaining 1/2 cup sugar
12
Bring to simmer over medium heat, stirring until sugar dissolves
13
Remove cream mixture from heat; add gelatin mixture and stir to dissolve
14
Cool slightly
15
Stir cream-gelatin mixture into strawberry cream
16
Strain into large measuring cup; divide among six 3/4-cup ramekins or small goblets
17
Cover and chill until panna cotta is set, at least 6 hours and up to 1 day
18
Garnish with whole strawberries and remaining tarragon sprigs
19
Preheat oven to 350°F
20
Place 6 cups strawberries and 6 tarragon sprigs in 13x9x2-inch glass baking dish
21
Sprinkle with 2 tablespoons sugar and lemon juice; toss to coat
22
Roast uncovered until strawberries are soft and syrup forms, stirring occasionally, about 20 minutes; cool 30 minutes
23
Strain strawberry mixture into medium bowl, pressing on fruit to release as much pulp as possible; discard seeds in strainer
24
Transfer 1 1/2 cups strawberry purée to another medium bowl; mix in crème fraîche
25
Reserve any remaining purée for another use
26
Place 2 1/2 tablespoons cold water in small saucepan; sprinkle gelatin over
27
Let stand until gelatin softens, about 15 minutes
28
Scrape seeds from vanilla bean halves into another small saucepan; add bean
29
Add cream and remaining 1/2 cup sugar
30
Bring to simmer over medium heat, stirring until sugar dissolves
31
Remove cream mixture from heat; add gelatin mixture and stir to dissolve
32
Cool slightly
33
Stir cream-gelatin mixture into strawberry cream
34
Strain into large measuring cup; divide among six 3/4-cup ramekins or small goblets
35
Cover and chill until panna cotta is set, at least 6 hours and up to 1 day
36
Garnish with whole strawberries and remaining tarragon sprigs