Serves 4
For the panna cotta:
1 package granulated gelatin
3 tablespoons water
2 cups half and half
¼ cup granulated sugar
2 sprigs lemon thyme
2 teaspoons vanilla extract or ½ vanilla bean, split lengthwise and scraped
1 pint small strawberries, cut in half lengthwise for garnish
For the strawberry puree:
1 pint strawberries, hulled
For the panna cotta:
In a medium bowl sprinkle the gelatin over the water. Let stand for 5 minutes.
Meanwhile, in a medium saucepan, combine half and half, sugar, lemon thyme, and vanilla extract or bean, over medium heat until warm and the sugar has dissolved - you should see wisps of steam coming off the pan. Remove from heat, strain and pour over gelatin mixture, stirring until the gelatin has dissolved.
Divide the mixture between 4 (6-ounce) ramekins. Refrigerate at least 2 hours to overnight, or until the panna cotta has set and is the texture of jello when touched. Top with strawberry puree, if desired, and garnish with cut strawberries. Refrigerate until ready to eat.
For the strawberry puree:
Place strawberries in a food processor or Vitamix and puree until smooth. Remove from Vitamix and refrigerate until ready to use.
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