|1 envelope||(7g)||unflavoured gelatin (1 tbsp/15 mL)|
|1/4 cup||(60 mL)||cool water|
|2 cups||(500 mL)||35% whipping cream|
|1 cup||(250 mL)||2% milk|
|1/4 cup||(60 mL)||granulated sugar|
|1 tsp||(5 mL)||vanilla extract or half a vanilla bean|
|1 tbsp||(15 mL)||granulated sugar|
|Pinch of dried, food-grade lavender or rosemary|
|1 1/2 cups||(375 mL)||small fresh ripe strawberries|
- In a large bowl, sprinkle gelatin over water; let stand for 5 minutes to soften.
- In a saucepan, combine cream, milk and sugar. Scrape the seeds out of the vanilla bean and add seeds and bean to saucepan. Bring to a simmer over medium heat, stirring often. Remove vanilla bean and pour cream mixture over gelatin. Stir well until gelatin is dissolved and smooth. Pour into six 1/2-cup (125 mL) jars, glasses or dessert dishes. Cover with plastic wrap and refrigerate for about 3 hours or until set.
- Topping: Meanwhile, using a mortar and pestle, grind sugar and lavender or rosemary together. Stir into strawberries and mash together using a potato masher or fork. Spoon on top of each panna cotta to serve.