Strawberry Panna Cotta

• 1 lb strawberry, hulled
• 1/2 cup plus 1 tbsp. sugar
• 1/2 teaspoon vanilla extract
• 1 (1 ounce) packet unflavored gelatin
• 1/4 cup water
• 1 1/2 cups whole milk
• 1 cup heavy whipping cream
• Garnish
• sliced strawberry

1. Lightly grease eight 4-oz. ramekins or cups with nonstick cooking spray.
2. Puree strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla; Remove 1 cup for the panna cotta; reserve remaining puree.
3. Sprinkle gelatin over 1/4 cup water in a small custard cup; let stand 5 minutes to soften. Place cup in a small skillet of simmering water; stir until gelatin is dissolved. Simmer milk in saucepan. Remove from heat; Transfer to a 1-qt. glass measure; stir in reserved 1 cup strawberry puree and the cream until well blended. Pour into ramekins. Chill, covered, until firm, about 4 hours or up to 2 days.
4. To unmold, run a small knife around each; invert onto plates, gently shaking to remove. Spoon some of the reserved strawberry sauce onto panna cotta. Garnish with sliced strawberries.

strawberry, sugar, vanilla extract, unflavored gelatin, water, milk, heavy whipping cream, strawberry

Taken from www.food.com/recipe/strawberry-panna-cotta-370770 (may not work)