Panna cotta

• 2 1/2 Cups of Milk
• 2/3 Cup of Heavy Cream
• Teaspoon Vanilla Extract
• 1 1/2 Envelopes of Unflavored Gelatin
• 1/3 Cup of Sugar

In a saucepan, combine 2 cups of milk and the the cream. Heat until simmering. Sprinkle the gelatin over the remaining 1/2 cup of milk. Remove the milk mixture from the heat, and stir in the vanilla and the softened gelatin. Pour into 6 (1/2cup) custard cups and chill at least two hours.

Topping:

• 1 Package Frozen Strawberries, Thawed
• 3/4 Cup of Sugar (or to desired sweetness)

Blend the berries and sugar together in a food processor, and strain for seeds. Place over medium heat and bring to a boil. Turn down and simmer for 5 minutes. Cool. To serve, gently run a knife around the edge of each custard cup and un mold on a plate. Serve with a drizzle of the coulis on top.