Strawberry Panna Cotta
Italian for "cooked cream," panna cotta is a light, fluffy custard made without eggs. It's simple to prepare and makes a delicious dessert when prepared with these Camarosa strawberries. Top with strawberries that have been macerated in a bit of sugar and balsamic vinegar.

Ingredients
3 cups sliced Camarosa strawberries
1 3/4 cups low fat buttermilk
5 tablespoons granulated sugar
2 1/2 teaspoons unflavored gelatin
1/4 cup heavy cream
1/4 cup whole milk

Method
1. Blend buttermilk, sugar and sliced strawberries in a blender until well mixed. Strain the mixture through a fine sieve into a bowl to remove the solids. Discard solids.
2. In a small bowl sprinkle the gelatin over the milk; let it stand for 1 minute.
3. In a small saucepan heat the heavy cream until it simmers, careful not to boil or overheat. Once heated, remove from heat and add milk & gelatin mixture and mix well until dissolved.
4. Whisk the cream mixture into the strawberry purée and pour into small ramekins. Cover and chill in the refrigerator for at least 8 hours.
5. To serve, dip them in warm water for a few seconds to loosen the panna cotta; invert them onto plates and remove the ramekin. Top with sliced strawberries and enjoy.

Serves six

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