Low Fat Panna Cotta

 

Ingredients:

1 can evaporated 2% milk
2 ½ cups 2% milk
2 Tbls. Light Agave
2 envelops gelatin
2 tsp. vanilla
Strawberry Balsamic Puree (recipe below)

Directions:

Pour 1½ cups milk in heavy pot sprinkle gelatin over the milk, whisk until gelatin dissolves.  Let milk sit 5 minutes for gelatin to bloom.  In a medium bowl stir together the remaining milks and vanilla, set aside.

After 5 minutes place pot on medium low heat and stir in Agave.  Heat milk until small bubbles form around the edge of the pot and sides of pot are hot to touch.  Milk will begin to take on a more opaque appearance.  Do not boil.  Whisk hot milk into milk mixture just until combined.  Ladle into small ramekins, place in fridge for at least 2 hours or overnight to set.  Place ramekins in shallow pan of hot water to loosen from ramekin and invert on serving plate.  Spoon additional strawberry puree around panna cotta. 

Strawberry puree – Place 1 pint strawberries into shallow pan or skillet with 3 to 4 tsp. Strawberry Balsamic, heat until strawberries begin to soften and burst.  Puree in food processor or blender.  OR spoon warm strawberries into fine mesh sieve and use the juice and discard the cooked berries.