Panna Cotta Tartlets with Strawberries

Name: Panna Cotta Tartlets with Strawberries
Yield: makes 6
Ingredients: 2 1/2 teaspoons unflavored powdered gelatin; 3 tablespoons water; 2 1/2 cups heavy cream; 3/4 cup sugar, plus up to 2 tablespoons for sauce, as needed; 1/2 cup crème fraîche; 1/2 teaspoon pure vanilla extract; All-purpose flour, for dusting; Pâte Sucrée (page 333); 1 pound strawberries, hulled and halved lengthwise or quartered if large (about 3 cups); 1 teaspoon balsamic vinegar

January 24, 2012

A crisp pâte sucrée shell and fresh strawberry sauce set off an inverted serving of panna cotta (Italian for “cooked cream”). Just a bit of balsamic vinegar in the sauce brings out the flavor of the fruit. If the strawberries are very sweet, you won’t need as much sugar—use an amount at the lower end of the range in step five.

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