Creme Fraiche Panna Cotta with Strawberries

• 1/2 cup cold whole milk
• Heaping 3 1/2 teaspoons unflavored gelatin, or 1/4-ounce package
• 3 cups heavy cream
• 6 tablespoons granulated sugar
• Vegetable oil, for molds
• 1/2 cup plus 2 tablespoons creme fraiche
• 1 1/2 pints fresh strawberries

1. Place the milk in a large bowl, sprinkle the gelatin over it, and stir to combine.
2. In a medium saucepan, bring the cream and 5 tablespoons sugar to a boil.
3. Lightly oil eight 4-ounce ramekins or custard cups (or a large gratin dish if serving family-style).
4. When the cream mixture comes to a boil, turn off the heat and let it sit a few minutes.
5. Slowly whisk the cream into the gelatin, and then whisk in the creme fraiche.
6. Strain the mixture, and pour it into the prepared molds.
7. Chill in the refrigerator for at least 3 hours.
8. Ten minutes before serving, slice the strawberries, and toss them with a tablespoon or so of sugar, to taste.
9. Run a hot knife around the edges of the panna cotta and invert it onto a large chilled platter.
10. Surround the custard with the strawberries and their juice.

milk, unflavored gelatin, heavy cream, granulated sugar, vegetable oil, creme fraiche, fresh strawberries

Taken from www.epicurious.com/recipes/food/views/creme-fraiche-panna-cotta-with-strawberries-391070 (may not work)