Vanilla Pannacotta

Vanilla Pannacotta Ingredients

2 cups cream2 cups milk1 Tbs vanilla extract or paste2/3 cup sugar3 tsp unflavored powdered gelatin3 Tbs cold waterTopping: Torrone candy

Strawberry Sauce

2 cups strawberries fresh or frozen1⁄2 to 2⁄3 cup sugar1 tsp cornstarch1 tsp water2 tsp fresh lemon juice

Directions

1. Heat the cream & milk with the sugar over low heat until it barely simmers, do not boil. Stir well until sugar is dissolved, add vanilla. 2. Sprinkle gelatin over water until it blooms, 2 minutes. Remove cream from heat & whisk in gelatin until dissolved well. Pour into ramekins or wine glass halfway. The pannacotta must sit at least 4 hours (preferable overnight) in the refrigerator to set.2. Place strawberries & sugar in a small saucepan, bring to a boil. Stir in lemon. Whisk the cornstarch with water until dissolved, add to the strawberry mixture, simmer 30 seconds. Remove from heat, cool, puree with hand held mixer or in blender. Cool sauce completely. Both the pannacotta and the sauce can be made the day before.3. Place strawberry sauce in serving dish. Unmold pannacotta into your serving bowl. First, run the glass or ramekin under warm water to loosen it before inverting into bowl. Do not wet the pannacotta inside. Top with crumbled Torrone candy.