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Panna Cotta with StrawberriesFrom chef and author Emeril Lagasse June 27, 2003 
Strawberries! Those red heart-shaped refreshing fruits are always the tastiest during the summer months. Take advantage of the berries while they're at their best with Emeril Lagasse's recipes for Strawberry Shortcake, Strawberry Trifle and Panna Cotta with Strawberries.Ingredients Directions In a medium saucepan, combine the cream, milk, sugar, and zest. Scrape the vanilla seeds into the pan and add the vanilla pods. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and let sit for 10 minutes. In a small saucepan, heat the water over low heat. Remove from the heat. Sprinkle the gelatin into the warm water and stir to dissolve. Let sit for 5 minutes. Remove the orange peel and vanilla pods from the saucepan and discard. Return to the heat and bring to a simmer. Remove from the heat and add the gelatin mixture, whisking until well blended. Divide evenly among eight 1/2-cup ramekins or molds. Let cool to room temperature, then refrigerate until well chilled, at least 4 hours or overnight. To serve, dip the bottoms of the cups in warm water to loosen. Run a thin knife around the edge and invert the cups onto dessert plates, shaking to release the custards. Spoon about 1/4 cup of the strawberry coulis (recipe below) around each panna cotta and arrange berry halves around the sides. Lightly sprinkle confectioner's sugar over the top and serve immediately. Yield: Makes 8 servings Strawberry Coulis Ingredients Directions Combine the strawberries, sugar, water and orange zest and cook until the berries are soft and liquid is syrupy, about 10 minutes. Let cool slightly then puree in a blender. Strain through a fine sieve, transfer to a bowl and refrigerate, covered, until completely chilled. Stir in Grand Marnier and juice and serve alongside the panna cottas. Yield: Makes 2 cups Recipe courtesy of chef Emeril Lagasse, Copyright 2003
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