It's Strawberry Season

When March rolls around you can tell it's strawberry season. In Southern California the hills abound with ripening strawberries. Strawberry stands are temporarily erected and the air is fragrant with the smell of the delicious berries. My favorite strawberry stand is in Solana Beach at the Manchester exit on the 5 freeway. I have tried most of the stands in the area and this is my favorite. The berries are fresh from the adjacent field, and the price is right. What to do with all the strawberries? One of my favorite desserts is Panna Cotta with Strawberries. You can enjoy this dessert for the next few months.

Panna Cotta with Strawberries

1package unflavored gelatin + few tablespoons of cold water
3/4 c. cream (cold)
1 c. plain yogurt
1/3 c. sugar
3/4 c. hot milk
2 tsp. vanilla+ scraped out vanilla bean if you have it)

dissolve gelatin in cold water for 10 minutes. Add cold cream, yogurt, sugar and vanilla. In the mean time, Add the dissolved gelatin to the hot milk and blend, then add all the liquid ingredients together. Pour into single size ramekins and refrigerate for 8 hours, or overnight. Run a knife around the side and flip on to serving plate. Top with marinated strawberries (below)

Slice strawberries, add several tablespoons of sugar and several tablespoons of balsamic vinegar. Let the strawberries soak in the liquid for several hours. Place berries and a little juice on top of panne cotta. A delicious dessert and I hope you like it. I have not tried lightening it up, but you could do so by replacing half the cream with low fat milk. I think it will work.