INGREDIENTS FOR  6 

 YIELDS 

• 650g (23oz) Strawberries
• 1/2 cup (120ml) Whole milk, divided
• 1¼ cups (300ml) Heavy cream
• 1 teaspoon Vanilla extract
• 1/3 cup (67g) Sugar + 3 tablespoons
• 7g Gelatin
• 1 teaspoon lemon juice
• Pinch Salt            

DIRECTIONS 

1. Puree the strawberries. Strain through a very fine sieve. Divide into 2/3 and 1/3. Set aside.

2. In a small bowl whisk gelatin and milk. Set aside for 10 minutes.

3. Place heavy cream, milk sugar and salt in a medium saucepan. Bring to a simmer, until sugar dissolves. Do not boil. Remove from heat add vanilla extract. Stir in gelatin and immediately whisk until smooth and dissolved.

4. Add 2/3 of the strawberry puree and whisk until incorporated.

5. Pour into the serving dishes. Cover and refrigerate for at least 3 hours.

6. For the topping: place the remaining 1/3 strawberry puree in a saucepan, add 3 tablespoon sugar and lemon juice. Heat until the sugar dissolves. Remove from heat, let cool and pour over the panna cotta. Refrigerate until serving.