Luxurious and decadent vanilla panna cotta accompanied by a strawberry sauce studded with my favorite aperitif, Lillet Blanc
Add gelatin to 2 tablespoons of cold water. Stir once and allow to sit and bloom for 5 minutes.
In medium sized saucepan heat half and half, cream, and sugar over medium-medium low heat for 5 minutes. Cream mixture should not boil! Add gelatin mix and continue cooking for 2 minutes stirring until gelatin and sugar are dissolved. Do not boil! Remove from heat.
Scrap the vanilla bean seeds and add them along with the pod to the cream mixture. Let sit at room temperature for 10 minutes.
Divide mixture among 4- 4oz ramekins or 6 heart shaped silicone molds. Chill for 7 hours or over night.
Add all of the strawberry Lillet sauce ingredients to a non reactive small saucepan. Cook over medium heat for 8-9 minutes or until strawberries are softened. Remove from heat and blend mixture with an immersion blender or transfer to a blender. Blend until smooth. Pour mixture through a fine mesh strainer and refrigerate until ready to serve.
Run a knife around the edges of your molds. Dip the bottoms in a bowl of warm water. Place serving plate on top of the mold. Invert and unmold your panna cotta. Drizzle desired amount of strawberry sauce around the panna cotta and garnish with raspberry sugar.
Lillet Blanc is a citrus flavored aperitif from France. Very lovely and compliments the panna cotta beautifully.
Do not allow the gelatin mixture to boil! The extreme heat will render the gelatin ineffective and you mad that you wasted your time!
Feel free to adjust the sugar amounts in the strawberry sauce based upon your sweetness preference.
These can be made 2 days prior to serving unassembled.
Be careful if you are putting hot liquids in a blender! Always hold the top with a towel so the lid doesn't blow off.