- Panna Cotta with Roasted Strawberries
- (Panna Cotta con Fragole Arrosto)
6 cups halved hulled strawberries, patted dry (2 to 2 and 1/2 pounds)
6 whole strawberries for garnish
12 sprigs fresh tarragon, divided
2 tablespoons plus 1/2 cup sugar
1/2 teaspoon fresh lemon juice
1 cup creme fraiche
2 and 1/2 tablespoons cold water
2 teaspoons unflavored gelatin
One 4-inch piece vanilla bean, split lengthwise
1/2 cup whipping cream
Preheat oven to 350°F.
Place 6 cups strawberries and 6 tarragon sprigs in 13 x 9 x 2-inch glass baking dish.
Sprinkle with 2 tablespoons sugar and lemon juice.
Toss to coat.
Roast uncovered until strawberries are soft and syrup forms, stirring occasionally, about 20 minutes.
Cool 30 minutes.
Strain strawberry mixture into medium bowl, pressing on fruit to release as much pulp as possible.
Discard seeds in strainer.
Transfer 1 and 1/2 cups strawberry puree to another medium bowl.
Mix in creme fraiche.
Reserve any remaining puree for another use.
Place 2 and 1/2 tablespoons cold water in small saucepan.
Sprinkle gelatin over.
Let stand until gelatin softens, about 15 minutes.
Scrape seeds from vanilla bean halves into another small saucepan.
Add cream and remaining 1/2 cup sugar.
Bring to simmer over medium heat, stirring until sugar dissolves.
Remove cream mixture from heat.
Add gelatin mixture and stir to dissolve.
Stir cream-gelatin mixture into strawberry cream.
Strain into large measuring cup.
Divide among six 3/4-cup ramekins or small goblets.
Cover and chill until panna cotta is set, at least 6 hours and up to 1 day.
Garnish with whole strawberries and remaining tarragon sprigs. Makes 6 servings.
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