Strawberry Panna Cotta with Strawberries & Honey

Directions

Add 2 cups strawberries in processor, and process until smooth.

Place purée into a strainer, pressing with rubber spatula to extract as much purée as possible; keep strained puree. Discard seeds in strainer.

Add low-fat milk, whipping cream and sugar in heavy medium saucepan, whisk together.

Sprinkle gelatin over, allow to stand until gelatin softens, 8 to 12 minutes.

Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 2 to 4 minutes (do not let boil).

Remove from heat.

Whisk in puréed strawberries and vanilla extract.

Divide mixture among 6 individual ramekins or custard cups.

Chill until panna cotta is set, at least 8 hours or overnight.

Cover and keep remaining 2 cups strawberry halves refrigerate.

Gently toss remaining 2 cups strawberry halves and honey in medium bowl to blend.

Allow to stand at room temperature for half an hour.

Run small sharp knife between panna cotta and ramekins to loosen.

Dip bottom of ramekins into bowl of hot water 2 or 3 seconds.

Invert each panna cotta onto a small dessert plate, shaking gently to unmold.

Top with strawberry-honey mixture over and serve.