Panna cotta with strawberry coulis

This classic Italian dessert looks impressive and is surprisingly simple to prepare. It’s sweetly creamy and tart, and the perfect way to end a summertime meal.

Start to finish: 6 hours 15 minutes (15minutes active)
Servings: 6

Ingredients
• 3 cups table cream
• 1 cup sugar, divided
• 3 teaspoons vanilla extract
• 1 package powdered gelatin
• 2-1/2 tablespoons cold water
• Vegetable oil or cooking spray
• 4 cups hulled strawberries
• Fresh mint leaves

Directions
1. In a small pot, combine the cream and 1/2 cup of sugar. Simmer over low heat for 5 minutes. Remove from heat and add the vanilla extract.
2. Meanwhile, in a small bowl, sprinkle the gelatin over the cold water. Let sit for 5 minutes, and then add a spoonful of the hot cream mixture to make sure the gelatin has dissolved completely. Stir the gelatin mixture into the cream and sugar.
3. Using cooking spray, oil the inside of 6 small ramekins. Divide the panna cotta mixture evenly between the ramekins, and refrigerate for at least 6 hours or overnight.
4. To make the coulis, puree the strawberries and remaining sugar in a food processor. Refrigerate.
5. Remove panna cotta from the ramekins by dipping the bottom in cold water for a few seconds, running a knife around the side and inverting onto a plate.
6. Pour about 1/3 of a cup of the strawberry coulis on each panna cotta and garnish with a fresh mint leaf.