Creme Fraiche Panna Cotta with Strawberry Mousse and Puree

For the Panna Cotta:

Add 1 tablespoon cold water to a medium-sized heatproof bowl and evenly sprinkle 1 teaspoon gelatin over the water and allow it to bloom for a few minutes.

In a pot combine heavy cream, sugar and vanilla seeds and pod. Heat over medium heat bring to almost boiling, stirring occasionally. Once it almost hits a boil remove pot from heat. Add cream mixture to the gelatin and whisk to combine. Strain the mixture through a sieve into a bowl to remove the vanilla bean solids and allow the mixture to cool to room temperature.

Then add the creme fraiche and whisk until smooth. Pour panna cotta evenly into 4 glasses or ramekins. Refrigerate for at least 2 hours.

For the strawberry mousse:

In a separate bowl sprinkle gelatin over 1 tablespoon cold water. Set aside and allow it to bloom.

In a pot heat 1 cup strawberry puree with 1 tablespoon sugar, stirring occasionally until sugar dissolves. Remove pot from heat and add the gelatin, whisking until dissolved. Set pot aside and let the mixture cool to room temperature.

In a separate bowl beat heavy cream until soft peaks form. Fold whipped cream into the room temperature strawberry puree using a plastic/rubber spatula. Pour mousse evenly over the 4 panna cotta glasses, using a spoon to even it out. Refrigerate.

For the strawberry puree:

Add strawberry puree and sugar to a pot and over low heat stir until sugar dissolves. Remove from heat, cool to room temperature and evenly pour over the 4 panna cotta mousse glasses. Refrigerate.

Serve topped with fresh strawberry slices.

Recipe Adapted From Lisa Michele