# What You'll Need:
→ Panna Cotta Base
01 - Heavy cream, 2 cups (480 ml)
02 - Whole milk, 1/2 cup (120 ml)
03 - Granulated sugar, 1/3 cup (65 g)
04 - Powdered gelatin, 1 1/2 teaspoon (7 g)
05 - Vanilla extract, 1 teaspoon
06 - Salt, pinch
→ Strawberry Sauce
07 - Fresh strawberries hulled and chopped, 1 cup (150 g)
08 - Granulated sugar, 2 tablespoon (25 g)
09 - Lemon juice, 1 teaspoon
→ Garnish
10 - Fresh strawberries sliced, as desired
11 - Mint leaves, as desired
# Directions:
01 - In a small bowl, sprinkle powdered gelatin over milk and allow to sit undisturbed for 5 minutes to bloom and activate.
02 - Combine heavy cream, sugar, and salt in a saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves completely and cream reaches a steaming consistency without boiling.
03 - Remove saucepan from heat. Add bloomed gelatin mixture and whisk vigorously until gelatin dissolves completely into the cream without lumps.
04 - Stir vanilla extract into the cream mixture and combine thoroughly to distribute flavor evenly.
05 - Divide mixture evenly among four serving glasses or ramekins. Cool to room temperature for 15 minutes, then cover and refrigerate for minimum 4 hours until fully set and firm to touch.
06 - Combine chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring frequently, until strawberries break down and release their natural juices.
07 - Lightly mash strawberry mixture with a fork or immersion blend for smoother consistency if preferred. Allow sauce to cool completely before serving.
08 - Spoon cooled strawberry sauce over each set panna cotta. Top with sliced fresh strawberries and mint leaves if desired.
