ROASTED STRAWBERRY PANNA COTTA

Roasted Strawberry Panna Cotta image

Provided by Deborah Snyder

Yield Makes 6 servings

Number Of Ingredients 9

6 cups halved hulled strawberries, patted dry (2 to 2 1/2 pounds), plus 6 whole strawberries for garnish
12 sprigs fresh tarragon, divided
2 tablespoons plus 1/2 cup sugar
1/2 teaspoon fresh lemon juice
1 cup crème fraîche
2 1/2 tablespoons cold water
2 teaspoons unflavored gelatin
1 4-inch piece vanilla bean, split lengthwise
1/2 cup whipping cream

Steps:

Preheat oven to 350°F. Place 6 cups strawberries and 6 tarragon sprigs in 13x9x2-inch glass baking dish. Sprinkle with 2 tablespoons sugar and lemon juice; toss to coat. Roast uncovered until strawberries are soft and syrup forms, stirring occasionally, about 20 minutes; cool 30 minutes.
Strain strawberry mixture into medium bowl, pressing on fruit to release as much pulp as possible; discard seeds in strainer. Transfer 1 1/2 cups strawberry purée to another medium bowl; mix in crème fraîche. Reserve any remaining purée for another use.
Place 2 1/2 tablespoons cold water in small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
Scrape seeds from vanilla bean halves into another small saucepan; add bean. Add cream and remaining 1/2 cup sugar. Bring to simmer over medium heat, stirring until sugar dissolves. Remove cream mixture from heat; add gelatin mixture and stir to dissolve. Cool slightly. Stir cream-gelatin mixture into strawberry cream. Strain into large measuring cup; divide among six 3/4-cup ramekins or small goblets. Cover and chill until panna cotta is set, at least 6 hours and up to 1 day. Garnish with whole strawberries and remaining tarragon sprigs.