Begin by placing the fat-free milk in a medium heavy saucepan alongside the seeds scraped from the vanilla bean. This combination lays the foundation for a wonderfully aromatic base. As you pour the milk, take a moment to appreciate the creamy texture. Stir the mixture gently to combine the seeds with the milk, allowing the flavor to infuse.
Next, sprinkle the unflavored powdered gelatin over the milk. Let it stand for about 10 minutes to soften the gelatin grains. This step is crucial as it ensures a smooth texture without any lumps. The gelatin should swell and absorb the milk, ready to dissolve when heated.
While the gelatin softens, prepare an ice bath in a large plastic bowl. Fill it with ice and cold water. This is where the magic happens later, as it helps cool the panna cotta mixture quickly, setting it perfectly.
Once the 10 minutes are up, heat the saucepan over medium heat. Stir gently, watching closely until the gelatin dissolves completely. This should take around 3 minutes. You want to feel the warmth but avoid boiling the milk as it can alter the flavor.
Add in the half & half cream, along with the 5 tablespoons of sugar and a pinch of salt. Whisk the mixture well to combine. Keep stirring until it’s hot, but don’t let it boil. This process should take about 4 to 5 minutes. The mixture should feel velvety and fragrant, filling your kitchen with a delicious aroma.
Remove the saucepan from heat and transfer the warm liquid into a clean, medium-sized metal bowl. The metal bowl helps cool the panna cotta faster. Take a moment to appreciate the glossy surface of the mixture; it’s a sign of a well-prepared base.
Now, place this bowl into the prepared ice bath. Stir occasionally for about 10 minutes as it cools. You’ll notice the mixture beginning to thicken, indicating it’s setting just right. Keep an eye on the texture—it should feel slightly firmer but still silky.
Once thickened, divide the mixture evenly into 6 small dessert bowls or glass parfait glasses. Aim for about half a cup in each. This is where you can get creative with your presentation; feel free to layer or swirl if desired.
Cover each bowl with plastic wrap and refrigerate until firm. This typically takes about 4 to 6 hours or can be done overnight. This patience is worth it—the longer it sits, the more the flavors meld together beautifully.
One hour before serving, combine the halved strawberries with the 1 1/2 teaspoons of sugar in a bowl, tossing gently to coat. Cover and chill, allowing the strawberries to release their sweet juices.
When you’re ready to serve, drain the strawberries to remove any excess liquid. Spoon the fresh strawberries over the set panna cotta and enjoy! The contrast of the creamy dessert with the fruity topping is simply divine.
