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Strawberry summer dessert

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It's been a tough strawberry season with all the wet weather.

However, Chef Michael Kloeti from Michael's on the Hill in Waterbury Center showed Kristin Carlson a way to use the fruit, if you can find it, in a refreshing dessert.

Summer Panna Cotta with Strawberries


2 ½ cups Heavy Cream

2/3 cup Milk

2 ½ sheets Gelatin

2/3 cup Sugar

2 Tablespoons Grand Marnier

1 each Orange Zest

1 each Vanilla Bean, split and scraped

Strawberry Ingredients

1 Quart Strawberries, washed, hulled and quartered

2 Tablespoons Sugar, granulated

1 Each Orange juice and zest

To Taste (Optional) Grand Marnier


Put gelatin in cold water to soften for 5 minutes.

In a heavy bottom sauce pot, add milk, cream, sugar, zest and vanilla bean (scraped

inside and pod), then bring to a boil and turn off the heat.

Allow to sit for 5 minutes.

Strain the warm cream mixture into a bowl and add the grand marnier and softened

gelatin sheet, whisking until fully incorporated.

Pour into 6 ounce ramekins and chill.

In a bowl, incorporate all strawberry ingredients, and allow berries to macerate for at

least 20 minutes.

To serve, scoop some of the macerated strawberries over the panna cotta and enjoy!


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