Strawberry Champagne Panna Cotta

• •2 cups Heavy Cream
• •1 cup Granulated Sugar
• •1 teaspoon Vanilla Bean Paste
• •2 teaspoons Unflavored Gelatin Powder
• •2 tablespoons Cold Water
• •1 cup Dry Champagne or Sparkling Wine
• •1 pound Fresh Strawberries (for coulis)
• •1 tablespoons Granulated Sugar (for coulis, optional)
• •1 teaspoon Fresh Lemon Juice (for coulis)
• •1 cup Fresh Strawberries (for garnish)

Instructions

1. 1

   Lightly oil four 4-ounce ramekins or panna cotta molds with a neutral oil (like grapeseed or canola) using a paper towel. This will help with unmolding.

2. 2

   In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to 'bloom' or soften. It will become a thick, jelly-like consistency.

3. 3

   In a medium saucepan, combine the heavy cream, 1/4 cup granulated sugar, and vanilla bean paste. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling (small bubbles may form around the edges).

4. 4

   Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream mixture and whisk continuously until the gelatin is completely dissolved and no granules remain. This should take about 1-2 minutes.

5. 5

   Allow the cream mixture to cool slightly for about 5-10 minutes. This prevents the champagne's alcohol and delicate flavors from evaporating too quickly. Then, gently fold in the 1/2 cup of champagne. Stir just until combined.

6. 6

   Carefully pour the panna cotta mixture evenly into the prepared ramekins or molds. Cover each ramekin loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully set and firm.

7. 7

   While the panna cotta chills, prepare the strawberry coulis: Hull and quarter the 1 pound of fresh strawberries. Place them in a blender or food processor with 1-2 tablespoons of sugar (adjust to your taste and the sweetness of the berries) and 1 teaspoon of fresh lemon juice. Blend until completely smooth.

8. 8

   For a silky-smooth coulis, pass the blended mixture through a fine-mesh sieve, pressing with a spoon to extract all the liquid and leaving behind any seeds. Refrigerate the coulis until ready to serve.

9. 9

   To serve, briefly dip the bottom of each ramekin into a bowl of warm water for about 10-15 seconds to loosen the panna cotta. Place a serving plate on top of the ramekin and invert, gently shaking until the panna cotta releases onto the plate.

10. 10

    Spoon a generous amount of the strawberry coulis around and over each unmolded panna cotta. Garnish with fresh strawberry slices or whole strawberries. Serve immediately.

Chef's Tips

• 💡**For Easy Unmolding:** If you don't have time to chill overnight, ensure the panna cotta is thoroughly chilled for at least 4 hours. The brief warm water bath is key for a clean release.
• 💡**Champagne Flavor:** To preserve the delicate champagne flavor and some effervescence, ensure the cream mixture has cooled slightly before adding the sparkling wine. Adding it to very hot liquid can cause the flavor to dissipate.
• 💡**Adjust Sweetness:** Taste your strawberries before making the coulis. If they are very sweet, you may need less or no added sugar. If they are tart, add a little more.
• 💡**Make Ahead:** Both the panna cotta and the strawberry coulis can be made up to 2-3 days in advance and stored separately in the refrigerator. Assemble just before serving for the freshest presentation.
• 💡**Vanilla Substitute:** If you don't have vanilla bean paste, you can use 1/2 scraped vanilla bean pod (added with the cream, then removed before adding gelatin) or 1.5 teaspoons of good quality vanilla extract (added with the champagne).