Instructions

Strawberry Puree

1. Cut strawberries in half and remove the stems. Place the strawberries in a medium sauce pan. In a small bowl, mix the gelatin and 2 Tbsp water. Set the mixture aside.
2. Mix sugar and water into strawberries and bring to a slow simmer over medium heat. Simmer strawberry mixture for 5 minutes stirring frequently until sugar in fully dissolved and strawberries have softened.
3. Remove strawberries from heat and puree until smooth with food processor or emersion blender. 
4. Pass strawberry puree through a fine sieve into a medium sauce pan. Return to low heat and stir in reserved gelatin and water mixture. Gently stir over low heat until gelatin has fully dissolved. Remove from heat and transfer to a large measuring cup. Let cool for 10 minutes.
5. Line a baking pan with a kitchen towel. Arrange 12oz cocktail glasses in pan back-to-back. Placing the glasses on a 45-degree angle, where the rim of the glass is resting on the rim of the pan.
6. Gently pour the strawberry puree into glasses filling about ½ inch below glass rim. Carefully transfer the glasses into the refrigerator and cool for a minimum of 4 hours, until the gelatin has set.

Chocolate Panna Cotta

1. Rough chop 3oz dark chocolate into small pieces and set aside. In a small bowl, mix the gelatin and water together and set mixture aside.
2. In a medium sauce pan, heat ½ cup cream, ½ cup milk and sugar over low heat. Stir until sugar is fully dissolved. 
3. Add reserved chopped chocolate and vanilla and continue stirring until chocolate in completely melted. Add the water and gelatin mixture and stir until gelatin is fully dissolved.
4. Strain the mixture through a fine sieve into a large measuring cup. Allow the chocolate mixture to cool for 10-15 minutes.
5. Gently pour the chocolate mixture into glasses. Fill to just below the rim of the glass. Transfer the glasses back to the refrigerator for a minimum of 4 hours, until the gelatin has set.

Vanilla Panna Cotta

1. In a small bowl, mix the gelatin and water together and set mixture aside.
2. In a medium sauce pan, heat 1.25 cups cream, 1.25 cups milk and sugar over low heat. Stir until sugar is fully dissolved. 
3. Add the vanilla, water and gelatin mixture. Stir until gelatin is fully dissolved.
4. Strain the mixture through a fine sieve into a large measuring cup. Allow the vanilla mixture to cool for 10-15 minutes.
5. Remove the glasses from the fridge and stand upright in the pan. Gently pour the vanilla Panna Cotta into the glasses filling to the rim.
6. Transfer the glasses back to the refrigerator for a minimum of 4 hours, until the gelatin has set.
7. Remove Panna Cotta from the fridge. Garnish with chocolate dip strawberry, shaved chocolate and mint. Enjoy this wonderfully creamy dessert!

Chocolate Covered Strawberries

1. Wash and dry strawberries, set aside. Line a baking sheet with parchment paper and set aside.
2. Setup a double boiler by filling a sauce pan with 2-3 inches of water. Place a bowl on top of the sauce pan. Add chocolate chips and vegetable oil to the bowl. Heat the chocolate over medium heat stirring often to prevent chocolate from burning.
3. Grasp the stem of strawberry and dip in chocolate glaze 2/3’s of the way up the strawberry. Place the dipped strawberries on baking sheet and let cool at room temp for 5 mins. Transfer strawberries to refrigerator for 15mins, until chocolate has fully set.