Panna Cotta with Strawberry Jam and Strawberries

I just purchased some gelatin to make Coffee Gelee, but the mood had not struck yet. Not to mention I was faced with a gallon of milk that needed to be used before spoiling. Naturally (*sarcasm*), panna cotta was the first thing that came to mind. I found a couple of recipes for strawberry and strawberry-thyme panna cotta on Epicurous, David Leibowitz, and Yum Sugar. My recipe is an adaption of all three, due mostly to substitutions of ingredients. But it came out well nonetheless. It was silky smooth like jello and probably much healthier than the original recipes.


Panna Cotta with Strawberry Jam and Strawberries


Serves 4

1 1/2 C 2% Milk + 1/2 C Butter -or- 2 C Heavy Cream/Half and Half

1/4 C sugar
2 t of vanilla extract, or 1 vanilla bean, split lengthwise
1 packet powdered gelatin (~ 2 T)
3 T cold water

(Melt the butter in the milk) Heat the heavy cream and then add the sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

Lightly oil four custard cups/tumblers with a neutral-tasting oil.

Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours, but preferably 4 or more.

Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

Note:

The Butter will rise to the top and solidify while in the refrigerator. It is very easy to slip the mold off of the put of butter, or serve as is and it's slides off the butter easily using a spoon. This is probably better for you anyways, as the flavor of the butter imparts itself into the dessert, without all of the added calories and nutritional negatives.

Excuse the poor photo quality. It still tasted good.

Approximate cost:

1/2 C 2% Milk - $0.19

1/2 C Butter - $0.99

2 C Heavy Cream - $3.29

2 T Pure Vanilla Extract - $1.43 (pure extract is expensive, real vanilla beans are more expensive (~$8.50 for 5-9 pods), get imitation if you need to, dropping the cost to $0.72)

1 Packet Gelatin - $0.63

Cold Water - $0.00

1/8 Jar of Homemade Strawberry Jam - $0.25

Total Cost: 

With Heavy Cream and Pure Extract - $5.60

With 2% Milk and Butter and Imitation Extract - $2.78