STRAWBERRY PANNA COTTA

Strawberry Panna Cotta image

Provided by Chef mariajane

Categories Gelatin

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups strawberries
1 (300 ml) can eagle brand sweetened condensed milk (regular, or low-fat)
1/2 cup Carnation Evaporated Milk (regular, 2% or fat-free)
1 (15 g) package powdered unflavored gelatin
1 teaspoon vanilla
2 cups strawberries, quartered
1/4 cup sugar
1 tablespoon lemon juice

Steps:

PANNA COTTA: Purée strawberries in food processor or blender. Strain mixture to remove seeds. Reserve.
Combine sweetened condensed milk and evaporated milk in a medium saucepan. Sprinkle gelatin over and let it sit until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil). Remove from heat.
Whisk in strawberries and vanilla.
Divide mixture among 6 ramekins or custard cups. Refrigerate until set at least 3 hours or overnight.
TOPPING: Combine ingredients for topping. Let stand at room temperature for 30 minutes.
Run a sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water to loosen, Invert onto plate. Spoon topping over and serve.

Nutrition Facts : Calories 298.6, Fat 7.2, SaturatedFat 4.3, Cholesterol 26.9, Sodium 105.9, Carbohydrate 51.4, Fiber 1.9, Sugar 46.2, Protein 9.1