• Panna Cotta Recipe

1. To get that typical smooth texture of panna cotta, you want to start with blooming the gelatin by sprinkling one package over the 3 tbsp cold water in a small bowl – then, let it sit until it becomes spongy (5-10 mins).
2. Meanwhile, in a medium saucepan, combine the heavy cream, honey, and vanilla extract over medium-low heat – stir until the honey is completely dissolved, but make sure it doesn’t boil.
3. Once everything is dissolved, turn it to low heat or turn it completely off, then add the bloomed gelatin and stir until it’s completely dissolved. 
4. Add the milk while stirring until it’s all well combined.
5. Lastly, add your panna cotta to the serving glasses, filling them about halfway before you put it in the fridge for at least 2-4 hours or until the Panna Cotta is set with a slight wobble.

• How to Make Fresh Strawberry Puree

1. Blend the strawberries, (warm) honey, and lemon juice in an immersion blender or food processor until smooth.
2. (optional): If you’re not a fan of the chunkiness and the seeds strain it through a fine-mesh sieve to remove seeds.
3. (optional): If you want a smooth layer, sprinkle gelatin over cold water in a separate bowl again and let it sit until spongy, just like you did with the panna cotta.
4. Add about half of the strawberry purée to a new small saucepan and heat it over medium heat. Then, pour in the bloomed gelatin and mix thoroughly until the gelatin dissolves completely.
5. Add the remaining strawberry mixture to it and stir until it’s mixed well.
6. Let the strawberry mix cool at room temperature while you’re stirring occasionally to not let it go stiff completely, just yet.
7. Once the Panna Cotta is set and the strawberry mix is cooled off, pour it over the Panna Cotta layer. Chill the glasses again until the strawberry layer is set – for about 1-2 hours.

Finally, when you’re ready to serve it, garnish it with fresh strawberry slices, other berries that you like, and maybe even a mint leaf or a dollop of whipped cream.