Ingredients
1⅓cupsfat free milk
1vanilla bean,split open
2tspunflavored powdered gelatin,like Knox
1½cupshalf and half cream
5tbspsugar
pinchsalt
1½cupsfresh strawberries,hulled, halved
1½tspsugar
Preparation
Place the fat-free milk in a medium heavy saucepan with the seeds from the vanilla bean.
Sprinkle the gelatin over the milk, then let it stand for about 10 minutes to soften the gelatin grains.
Prepare an ice bath in a large plastic bowl.
After 10 minutes have passed, heat the saucepan and stir over medium heat for about 3 minutes just until the gelatin dissolves but the milk does not boil.
Add the half and half cream, 5 tablespoons of sugar, and salt. Whisk well and leave for about 4 to 5 minutes until the mixture is hot; do not let it come to a boil.
Remove from the heat, then transfer the liquid into a clean, metal medium-sized bowl.
Place the bowl in the ice bath to cool for about 10 minutes, stirring occasionally, until the mixture begins to thicken.
Divide the mixture evenly, about ½ cup each, between 6 small dessert bowls or glass parfait glasses.
Cover each with plastic wrap, then refrigerate for about 4 to 6 hours or overnight until firm.
1 hour before serving, combine the sugar and halved strawberries in a medium bowl, then toss to coat.
Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.
Spoon the fresh strawberries over the panna cotta, serve, and enjoy!
