Vanilla Bean Panna Cotta with Strawberries

Ingredients

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ⅓ cup or 325g

• Vanilla Bean

  Slow Churned Light Ice Cream Flavors - Dreyer's

  10g

• Gelatin

  Desserts, dry mix, with added ascorbic acid, sodium-citrate and salt

  10g

• Half and half cream

  Fluid

  1 ½ cup or 363g

• Sugar

  White, granulated sugar

  5 tbsp or 63g

• Salt

  Table

  0.001 cup or 0.4g

• Strawberries

  Raw

  1 ½ cup, halves or 228g

• Sugar

  White, granulated sugar

  1 ½ tsp or 6g

Directions

1. Place the fat free milk in a medium heavy saucepan with the seeds from the vanilla bean.
2. Sprinkle the gelatin over the milk and let it stand for 10 minutes to soften the gelatin grains.
3. In the meantime, prepare an ice bath in a large plastic bowl.
4. After 10 minutes have passed, heat the saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 3 minutes.
5. Add the half & half cream, 5 tbsp sugar and salt.
6. Whisk well and and leave until the mixture is hot, but do not let it come to a boil, about 4 to 5 minutes.
7. Remove from the heat, then transfer the liquid into a clean, metal medium-sized bowl.
8. Place the bowl in the ice bath to cool for about 10 minutes, stirring occasionally until the mixture begins to thicken.
9. Divide the mixture evenly, about 1/2 cup each between 6 small dessert bowls or glass parfait glasses, then cover each with plastic wrap and refrigerate until firm, about 4 to 6 hours or overnight.
10. 1 hour before serving, combine sugar and halved strawberries in a medium bowl, tossing to coat.
11. Cover and chill, tossing strawberries occasionally.
12. Drain strawberries before serving.
13. When ready to eat, spoon the fresh strawberries over the panna cotta and serve.
14. Recipe by: Gina (source: https://www.skinnytaste.com/vanilla-bean-panna-cotta-with/)