Creamy Vanilla Panna Cotta with Gooey Strawberries by Welleasy

Ingredients

• 7g powdered gelatine
• 45ml water
• 360ml full cream milk (or dairy-free alternative)
• 360ml double cream (or tinned full-fat coconut milk)
• 80g honey (or maple syrup)
• 2 tsp vanilla bean paste
• 1 pinch sea salt
• 1 cup frozen strawberries
• 1 tbsp maple syrup (to taste, for strawberries)
• 2 tbsp chopped dark chocolate (optional, for garnish)

Instructions

1. Add the powdered gelatine to a small bowl with 45ml of water. Let it sit for 5-10 minutes to bloom.
2. In a saucepan, gently heat the milk, vanilla bean paste, honey, and sea salt over medium-low heat until steaming. Do not let it boil; remove from heat just before it begins to simmer.
3. Stir the bloomed gelatine into the warm milk mixture until it is completely dissolved.
4. Whisk in the double cream (or coconut milk) until well combined. Pour the mixture into 4-6 individual moulds or ramekins.
5. Chill the panna cotta in the refrigerator for at least 6 hours, or preferably overnight, until fully set.
6. While the panna cotta is chilling or just before serving, combine the frozen strawberries and 1 tbsp of maple syrup in a small saucepan. Simmer over medium heat for about 5-10 minutes, stirring occasionally, until the strawberries break down into a gooey, jammy consistency.
7. Spoon the warm strawberry mixture over the set panna cotta. Garnish with chopped dark chocolate, if desired.