Blend 200 g of strawberries. Add milk, cream, sugar, and blend a little more until well mixed.
Pour the mixture into a saucepan over low heat and warm it up.
Soak the gelatin (or unflavored gelatin) in 1/4 cup of cold water, let it hydrate and then heat until it melts. Add it to the strawberry mixture, stir well, and remove from heat. It should not boil as it can curdle.
Pour the mixture into 4 small molds of 150 ml. Cover with plastic wrap and chill in the refrigerator, preferably overnight.
To prepare the sauce for decoration, blend the 50 g of strawberries with sugar in a food processor.
To serve, unmold the pannacottas onto a plate and drizzle with strawberry sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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